Ras el Hanout "curry"

Ras el hanout curry

My grand parents are from Morocco. So, I'm Moroccan. And as a genuine Moroccan, I'm a Ras el Hanout lover.

Do you know what Ras el Hanout is?
It's a typical and perfect mix of spices used in almost all Moroccan dishes. It's the ingredient that gives the authentic Moroccan flavor, unavoidable if you want to have the real "tajine taste" (way more important than the tajine itself... which is never used to cook in my family... we actually don't even know how to use it...)

This introduction is aimed to present an "anything but authentic" recipe.

... yeah, sorry 'bout that...


- 1ts oil
- 1/2 onion
- 2 cloves of garlic
- 1ts fenugreek seeds
- 1tbs Ras el Hanout
- 1tbs mild paprika
- 1tbs dried parsley (fresh would be better)
- 1 can of diced tomatoes
- all the veggies you want (here: carrots, cabbage, red bell pepper and flat beans)
- a little bit of water to help it cook
- salt to taste


Pour a little bit of oil in a pan. When it's warm enough, add minced garlic and onion and stir for about 30sec. Then add fenugreek seeds and continue to stir until the onion turns out golden. Then, add the vegetables and a little bit of boiling water. Let it cook a few minutes. Add diced tomatoes, all the spices and let it cook a little bit longer.

Serve and garnish with sesame seeds and a teaspoon of Moroccan black olive oil.



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