Nile Dukka | Zanzibar Zesta | Ras el Hanout | Cape Malay Curry | Hot Harissa | Isinongo samaZulu
Ras el Hanout: Every Moroccan spice merchant has a particular recipe for Ras El Hanout. Ours is wonderfully aromatic. It’s a versatile, mild, magical blend that can be used to season any dish with the exotic flavors of North Africa. Use for seasoning in meat casseroles or slow roasts (especially lamb). Alternatively, sprinkle over a vegetables and serve with warm couscous.
Recipe: Ras El Hanout Morrocan Meatballs
• 1 lb. ground lamb (or beef or goat)
• 1 onion, chopped
• 2 Tbsp KULA RAS EL HANOUT
• 2 tablespoons chopped cilantro
• 2 tablespoons roasted sesame seeds
• salt and pepper to taste
• 1/2 cup flour
• 1/2 cup olive oil
• Combine all ingredients, except flour and oil.
• Kneed well then form into walnut size meat balls.
• Dust each meat ball with the flour.
• In a medium pan, heat oil then brown meat balls in hot oil on all sides.
• Set on a plate covered with paper towel to absorb any excess oil.
• Keep warm.
• Serve with fresh lettuce and mint leaves along with warm bread.
