“Marrakech was hotter and drier than anything I could imagine: searing, relentless, shimmering heat that seemed to sap one’s very soul. A spicy Tagine seemed unappealing in the heat, but as my companion promised, the spices seemed to fortify my flagging spirits - energy for the journey ahead...”
Chili, salt, caraway, cumin, coriander seed, garlic, mint and coriander leaves: a classic North African blend. Great in traditional Tagines with chicken, lamb, pork, young goat or game fish. Try chickpeas, onions and garlic flavoured with prune and apricot, almonds and date. Serve on steamed coucous or rice with a tall glass of cold lime and mint water. Excellent on roast root vegetables, butternut or pumpkin.
MOROCCAN HARISSA PUMPKIN
Combine 600g of peeled, diced pumpkin with 60ml oil and 15ml ground Moroccan Harissa spice. Place on a baking tray and bake for 30 - 45 minutes at 180⁰C. Remove from the oven and sprinkle with pumpkin seeds. Serve with grilled lamb.
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