Ras el Hanout - Cous Cous and Vegetables

Good to know

Ras el Hanout has its origins in the Maghreb, the countries on the north and west coast of Africa. The amazing scent takes you straight to a North African bazaar.

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The spice mixture made from the finest spices is the must-have spice for preparing couscous and oriental rice and vegetable dishes and casseroles. If you prefer to combine it with meat, you should choose lamb, which is typical of North Africa.

Recipe suggestion potato meat casserole

Ingredients: 850g well-hung beef tenderloin, 2 onions, 5 cloves of fresh garlic, 300g tomatoes, 1 can of peeled tomatoes, 500g potatoes, 50g dried figs, 200g aubergines, 2 tbsp olive oil.

Peel the onion and potatoes and grease the baking dish with olive oil.
Cut the meat into thin slices.
Sauté the onion with 1 teaspoon of oil, season the meat well with Ras-el Hanout and sea salt, lay out the slices in a baking dish, put the onions and pureed peeled tomatoes over the meat and pre-cook for 30 minutes in a preheated oven at 180 degrees, cut the potatoes, tomatoes, aubergines and figs into slices, season with Ras-el Hanout and 1 teaspoon of salt, put on the pre-cooked meat and bake for another 30 minutes.
Garnish with grated Parmesan cheese for the last 5 minutes and serve hot.

The taste

In terms of taste, the Ras el Hanout spice mix brings you into a broad, typically North African flavor spectrum. The combination of ingredients creates the perfect mix of spiciness and sweetness.

Due to the ingredients of the spice mixture, the taste is rather dominant, deep, with cinnamon, cloves and star anise. The slight spiciness comes from ginger and pepper and is therefore piquantly sweet.

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