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davidsev · 29 days ago
🇪🇸 🇫🇷 🇬🇧 Gastronomía de Túnez 3. Gastronomie tunisienne 3. Tunisian gastronomy 3.
🇪🇸 🇫🇷 🇬🇧 Gastronomía de Túnez 3 "Aromas". Gastronomie tunisienne 3. Tunisian gastronomy 3.
🇪🇸 Gastronomía de Túnez 3. Platos tradicionales y Aromas de Túnez El arte culinario en Túnez está cargado de sabores y olores, aunque es significativamente diferente de sus otros vecinos del Magreb. La cocina tunecina es inconfundiblemente mediterránea, pero también africana y oriental. Es rica, muy elaborada y sus especialidades son numerosas y varían según el origen regional y la etnia que…
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askwhatsforlunch · a month ago
Spiced Butternut Squash and Lentil Soup (Vegetarian)
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This comforting Spiced Butternut Squash and Lentil Soup, with the warming flavours of a tasty chorba, makes an excellent dinner on a chilly April night. Happy Monday!
Ingredients (serves 4):
1 1/2 tablespoon olive oil
1 small onion
the bottom halve of a butternut squash
1 heaped teaspoon Ras-el-Hanout
1 teaspoon coarse sea salt
1/4 teaspoon Red Chili Flakes
1 large garlic clove, minced
1/3 cup red lentils
1/2 can diced tomatoes
3 cups water
2 fluffy sprigs fresh cilantro
plain or Greek yoghurt
In a large pot or saucepan, heat olive oil over medium-high heat.
Peel and finely chop onion. Add to the pot, and fry, a couple of minutes.
Seed, peel and cube butternut squash, and add to the pot as well. Cook, a couple of minutes more. Stir in coarse sea salt, Ras-el-Hanout, Red Chili Flakes and minced garlic, coating the butternut in the oil and spices. Stir in red lentils. Finally, stir in diced tomatoes and water. Bring to the boil.
Once boiling, reduce heat to medium-low, cover with a lid, and simmer, about 40 minutes. 
Remove the lid and remove from the heat, and give a quick blitz with a stick blender, so the soup remains a bit chunky.
Finely chop cilantro.
Serve Spiced Butternut Squash and Lentil Soup hot, with a bit of yoghurt and sprinkled with cilantro.  Rosemary Flatbreads are excellent to dunk in!
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elisheanaufeminin · a month ago
Tajine d'agneau aux abricots secs
Tajine d’agneau aux abricots secs
Une merveilleuse recette marocaine. Pour un ragout original et délicieux. Ingrédients: 1,2kg épaule d’agneau désossée 300g Semoule de couscous moyen 3 Oignons 3 gousses Ail 200g Abricots secs 125g Amandes émondées 2 cuil. à soupe Miel liquide 1 cuil. à café Ras-el-hanout 0,5 Botte de coriandre 2 cuil. à soupe Huile d’olive 20g Beurre Sel Poivre Préparation: Pelez et émincez les oignons et…
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photofeesh · 2 months ago
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Middle Eastern Baked Chicken Thighs & Rice with Chickpeas & Yogurt.
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robertsfoodandmore · 4 months ago
I wish you could smell this! I could not find Moroccan spice anywhere so I made my own Ras El Hanout seasoning.
I am making a Moroccan Tagine tonight. Will keep you posted.
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2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
I ground my own anise, black pepper, cardamom and coriander in the Bullet.
So aromatic!!!
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askwhatsforlunch · 5 months ago
Lamb Tagine
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One of the reasons I love a good, generous, old-fashioned Sunday Roast, is that it means a variety of possibilities to cook the leftovers the following week! If your Sunday pièce de résistance was a leg of lamb, for instance; it only takes a few spices and a bunch of dried fruit to transform it into a moreish Lamb Tagine! It’s almost magical!
Ingredients (serves 2 to 4):
3 tablespoons olive oil
1 small onion
1 large garlic clove
2 teaspoons Ras-el-Hanout
1/2 teaspoon ground cinnamon
1/4 teaspoon Red Chili Flakes
1/3 cup almonds
1/3 cup soft dried apricots
4 soft dried figs
315 grams/ ounces leftover Herb Roast Lamb along with 1/4 cup of its Roasting Juices
3 cups water
a pinch of sea salt flakes and freshly cracked black pepper
1/4 cup demerara sugar
In a large Dutch oven, heat olive oil over medium-high heat.
Peel and finely chop onion and add to the Dutch oven. Cook, a couple of minutes until softened. Mince in garlic. Stir in Ras-el-Hanout, cinnamon and Red Chili Flakes, and fry, a couple of minutes more. Stir in almonds, dried apricots and dried figs, and coat well into the spices. 
Tear in decent-sized chunks of Roast Lamb, and fry, 1 minute. Stir in Roasting Juices and water, and bring to the boil.
Once boiling, cover with the lid, reduce heat to low, and simmer, one hour.
Remove the lid, and season, to taste, with sea salt flakes and black pepper. Stir in demerara sugar until dissolved.
Serve Lamb Tagine hot, with Lemon Semolina.
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83-protons · 6 months ago
I made some ras el hanout the other day and I cannot stop putting it on everything it’s literally so good
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garlicandzest · 7 months ago
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This easy sous vide carrot side dish is seasoned with ras el hanout, a Moroccan spice blend. Sweet golden raisins and toasted pine nuts add extra flavors.
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askwhatsforlunch · 8 months ago
Moroccan Chicken
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Whether you’ve spent it doing odd jobs around the house, gardening, cleaning, crafting or playing sports, this Moroccan Chicken, inspired by a Nigel Slater recipe, is all the comfort you need on a busy Saturday evening. Have a good one, mates!
Ingredients (serves 4):
2 large garlic cloves, peeled
1 heaped tablespoon Ras-el-Hanout
1/2 teaspoon smoked paprika
1/2 teaspoon cumin seeds
2 tablespoons olive oil
4 chicken thighs
1 tablespoon olive oil
1 onion
1 small lemon, rinsed
1 teaspoon coarse sea salt
1/2 teaspoon harissa paste
2 tablespoons demerara sugar
2 cups water
1/3 cup green olives
Halve garlic cloves and place into a mortar. Whack with the pestle, and grind in Ras-el-Hanout, smoked paprika and cumin seeds, until you have a paste. Stir in olive oil, until well-blended. 
Place chicken thighs in a plate, and generously rub the spice and oil mixture all over them. Leave to marinate, at room temperature, at least an hour (you can also cover with cling film and marinate overnight in the refrigerator.)
In a large pot or Dutch oven, heat olive oil over medium-high heat. Peel and chop onion, and add to the pot. Fry, a couple minutes until softened. Add marinated chicken thighs, with all the marinade, and brown on each side.
Thinly slice lemon, and add lemon slices to the pot. Season with coarse sea salt and harissa. Stir in demerara sugar and water. Bring to the boil. Then, cover with the lid, reduce heat to medium and simmer, 15 minutes. Stir in green olives, and cook, a couple minutes more.
Serve Moroccan Chicken hot with couscous, or rice.
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angelkarafilli · 10 months ago
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Moroccan chicken flatbreads - Delicious marinated chicken spiked with ras el hanout
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