A Vegetable Pie Filled With Spinach Raisins And Ras El Hanout Topped With Herbed Bulgar Walnut Crust Recipes
A VEGETABLE PIE FILLED WITH SPINACH, RAISINS, AND RAS EL HANOUT, TOPPED WITH HERBED BULGAR WALNUT CRUST
Steps:
- Brush 4 gratin dishes with olive oil, arrange potatoes in the dishes, brush them with olive oil and season. Then prebake 5 to 6 minutes at 400 degrees. Prepare filling by sauteeing the vegetables and aromatics in olive oil until lightly caramelized. Stir in the ras el hanout and cook until strongly aromatic. Add wine and raisins and reduce until moist but not liquidy. Lightly wilt in spinach, adjust seasoning and fill in shells.
- Prepare crust by steeping bulghur with hot water then flavoring with citrus, walnuts toasted with garlic and olive oil. Season and mound over filling.
- Bake all 12 minutes at 375 degrees
MOROCCAN SPICE BLEND - RAS EL HANOUT
Ras el Hanout means head of the shop and is a spice mix that can be found online and in many larger markets. It may contain as many as 100 spices and as few as 10. I make a base substitute from spices I have on hand in my own pantry. I make batches of about 1/3 cup that I can keep on hand for several recipes before I need to make more.
Provided by Rachael Ray : Food Network
Time 5m
Number Of Ingredients 10
Steps:
- Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon, cardamom, allspice, cayenne pepper and ground cloves and store in an airtight container away from the heat for up to several months.
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