Moroccan Style Feast

 

Put together an impressive spread for your friends and family or special occasions with a variety of our delicious recipes. Including sweet and savoury dishes, from salads to cookies. All of these recipes show you brilliant ways to use your Amboora spice and sauce products, which can be purchased here.

 

First of all, every meal needs some tasty nibbles to whet everyone’s appetite. Courgette crisps served with a spiced aubergine is the perfect thing.

 

Courgette Crisps

Prep time - 10 mins

Cooking time - 1 hour

Ingredients:

Small knob of butter

2 courgettes

1 tbsp olive oil

1 tbsp Amboora Warm Ras El Hanout

2 tbsp grated parmesan

½ tsp salt 

Method

1. Firstly, preheat the oven to 120C and line a baking tray.
2. Thinly slice the courgettes until they are almost transparent, you can also use a mandolin.
3. Arrange on the baking tray and sprinkle over the ras el hanout, salt and pepper. Drizzle over the olive oil. Gently mix until everything is coated. Then, sprinkle over the parmesan.
4. Bake the courgette until crisp and golden, for around an hour.
5. Remove from the oven, sprinkle over some salt and Bsaha!

 

Spiced Aubergine Dip

Prep time: 5 mins

Cooking time: 45 mins

Ingredients:

Olive oil

2 aubergines

1 tsp Amboora Signature Ras El Hanout

1 jar Amboora Hearty Tagine Sauce

2 tbsp Greek yoghurt

10g fresh mint, chopped

Salt and pepper

Method:

1. Preheat the oven to 200C / 180C fan. Slice the aubergines in half and score in a crisscross pattern. Drizzle generously with olive oil (the aubergines will dry out in the oven) and the ras el hanout. Rub with your hands so the aubergines are coated. Add salt and pepper. Bake for around 45 mins until the flesh is soft and slightly charred.
2. Remove from the oven and allow to cool. Scoop out the flesh and add to a food processor along with the tagine sauce, Greek yoghurt and seasoning and blend until smooth.
3. Spoon into a bowl and top with the chopped mint. Delicious with crudites or crusty bread. 

 

A mouth-watering starter for cheese lovers. The perfect combination of sweet and

salty.

 

Honey Glazed Halloumi

 Prep time - 15 minutes

Cook time - 5 minutes

Ingredients:

250g halloumi cheese

2 tbsp olive oil

2 tbsp runny honey

2 tbsp Amboora Smoky Ras El Hanout

2 tbsp water

1 bunch fresh mint, finely chopped

Method

1. Cut the halloumi into thick slices and put them in a bowl of cold water to soak for 5 minutes. Once done, pat dry with a paper towel
2. Combine the honey, ras el hanout and 1 tbsp of water in a bowl.
3. Add the olive oil to a frying pan and add the halloumi, then drizzle over the honey mixture. Fry the halloumi until charred and crisp yet gooey, turning frequently.
4. Leave to cool slightly and then sprinkle over the mint. Bsaha!

 

Now for the main courses to wow your guests. Delicious juicy prawns and fragrant lamb lettuce wraps.

  

Griddled Prawn Flatbreads

Prep time: 30 mins

Cooking time: 5 mins 

Ingredients:

150g cooked king prawns

½ jar Amboora Chermoula Sauce

1 red onion, finely sliced

Juice from 1 lemon

100g Greek yoghurt

2 garlic cloves, finely chopped

4 flatbreads

Fresh spinach

Bunch of fresh parsley, chopped

Salt

Pepper

 Method:

1. In a bowl, add the prawns and the chermoula sauce and coat thoroughly. Leave to marinate in the fridge for half an hour.
2. Meanwhile, make your pickled onions. Add the sliced onions to a bowl with half the lemon juice and a pinch of salt. Leave to rest until they turn a lovely pink colour.
3. In another bowl, combine the yoghurt, garlic, remaining lemon juice and salt and pepper. Set aside for later.
4. Remove the prawns from the fridge and heat some olive oil in a griddle pan. Add the prawns and fry for a few mins until they have a bit of colour.
5. Top the warmed flatbreads with a dollop of yoghurt, a handful of spinach, prawns, picked onions and a sprinkle of fresh parsley. Enjoy!

 

Moroccan Lamb Lettuce Wraps

Prep time - 5 mins

Cook time - 20 mins

Ingredients:

2 tbsp olive oil

1 medium white onion, diced

1 clove garlic, finely chopped

300g lamb mince

1 tbsp Amboora Signature Ras El Hanout

4 iceberg lettuces

2 tomatoes, chopped

1 cucumber, deseeded and chopped

Method

1. In a frying pan, heat the the olive oil. Add the onion and gently fry on a medium heat until softened. Add the garlic and cook for a further few minutes.
2. Add the lamb mince to the frying pan along with the ras el hanout and cook until the lamb is browned.
3. Drain any remaining liquid from the frying pan.
4. To serve, spoon the lamb mixture into the lettuce cups and top with the tomato and cucumber.

 

No platter would be complete without some tasty side dishes. Both of these are flavoursome and couldn’t be easier to prepare.

 

Moroccan Baby Potatoes 

Prep time- 5 mins

Cook time- 30 mins

Ingredients:

500g bag of baby new potatoes

2 tbsp olive oil

2 red onions, chopped

Juice of half a lemon

Salt to taste

1 tbsp Amboora Signature Ras El Hanout

1 bunch of fresh coriander, finely chopped

Method

1. Begin by putting a large pan of salted water on to boil. Add the potatoes and cook over a low / medium heat until just tender, but not falling apart.
2. Whilst the potatoes are boiling, add the rest of the ingredients to a bowl apart from the coriander and combine.
3. Preheat the oven to 200C / 180C fan.
4. Once the potatoes have boiled, spread them out onto an oiled baking tray and pour over the dressing.
5. Allow to bake for 15 minutes until golden and crispy on the outside.
6. Bsaha! Enjoy with a salad or a meat dish.

 

Buttered Corn

Prep time- 15 mins

Cook time- 20 mins

Ingredients:

2 tbsp salted butter

Black pepper to taste

2 tbsp Amboora Smoky Ras El Hanout

4 corn on the cobs

1 tsp harissa

10g fresh parsley

 Method:

1. Preheat the grill to a medium heat.
2. Melt half the butter over a gentle heat and add 1 tbsp ras el hanout along with a sprinkle of black pepper.
3. In a large mixing bowl, allow the coblets to marinate for 10 minutes.
4. Place the coblets on a baking tray lined with aluminium foil and grill for 20 minutes, turning over halfway.
5. Meanwhile, combine the remaining butter and smoky ras el hanout with the harissa.
6. Once the coblets are golden brown and slightly charred, drizzle with the mixture and some fresh parsley.

 

And of course, a sweet treat to top things off. These are sweet and perfectly spiced.

 

Ras el Hanout Custard Tarts

Prep time - 1 hour

Cook time - 1 hour

Ingredients:

225g plain flour

170gg caster sugar

125g butter

1 vanilla pod (seeds)

1 egg, beaten

750ml whipping cream

12 egg yolks

½ tsp Amboora Signature Ras El Hanout

Method

1. For the pastry, combine the flour, 50g of the sugar, butter, and vanilla seeds in a mixing bowl and rub together with your hands until it resembles breadcrumbs.
2. Add the beaten egg to the mixture and combine until it forms a dough. Refrigerate for 20 mins.
3. Preheat the oven to 200C/180C fan.
4. Remove the dough from the fridge and roll it out with a rolling pin to fit in your baking tin. Press into the tin and top with baking beans, you can also use rice if you do not have baking beans. Bake for 10 minutes.
5. Meanwhile, for the custard filling, gently heat the cream until piping hot.
6. In a mixing bowl, beat the egg yolks & the remaining caster sugar until light and fluffy. Slowly pour in the cream. Add the ras el hanout and mix until everything is combined.
7. Pour the mixture into the pastry tin and bake for 50 mins until the top is golden and set. Remove from the oven and allow to cool slightly. Serve with fresh fruit and some yoghurt, perhaps. Bsaha!