Cuisine: Moroccan

Spicy Shakshuka

Spicy Shakshuka

Vanity is such a pervasive sin. It comes in all shapes and forms and many are susceptible to it. Mine today was triggered a while ago whilst “flicking” through some web pages on food. It came in the form of a traditional North African dish called Shakshuka (which means mixture in Arabic). It is, many believe, originally from Tunisia but it has now stretched its wings as far as Israel where it has become so popular that some now erroneously believe Shakshuka has its origins in Israel.

Slow roast Ras El Hanout spiced leg of lamb

Slow roast Ras El Hanout spiced leg of lamb

Ras El Hanout spice mix is made up of between 12 to as many as 20 of the best spices including cinnamon, nutmeg, cloves, allspice, chili peppers, cumin, cardamom, paprika, fenugreek and other spices. The inspiration for this slow roast ras el hanout spiced leg of lamb is purely derived from the delights and flavours of the slow roasted ras el hanout spiced meat dishes or méchoui so popular in Morocco. Slow cooked for between 5-7 hours it becomes so tender and melts off the bone.