Batata Harra With Ras El Hanout Recipes

BATATA HARRA (SPICY LEBANESE POTATOES)

Steps:

• Put the potatoes in a pot that holds them in a single layer and cover with cold water. Bring to a boil over high heat and cook until the potatoes are tender but still hold their shape, about 30 minutes. Drain and let cool. When the potatoes are cool enough to handle, remove their skins.
• Pour several inches of vegetable oil into a large heavy pot and bring to 350 degrees F over high heat.
• While the oil heats, cut the potatoes into cubes.
• Fry the potatoes until golden, 5 to 7 minutes.
• Meanwhile, mash the garlic and 1 tablespoon flaky sea salt with a mortar and pestle until a paste forms. Stem and roughly chop the chiles and add them to the mortar; continue mashing. Add the lemon juice, cilantro, and olive oil and mix well. Taste for seasoning and add more salt if necessary.
• Remove the potatoes to a heatproof mixing bowl with a slotted spoon.
• Pour the dressing over the potatoes and toss to combine. Transfer to a serving dish and sprinkle with paprika, chopped chiles and cilantro.

BATATA HARRA WITH RAS EL HANOUT

Steps:

• Plunge the potatoes in a pan of boiling water for five minutes. Drain and leave to cool.
• Mix the oil, salt and ras el hanout in a large bowl. Toss the potatoes in the mixture and tip it all out into a baking dish or tray. Stick this in the oven at 220C for 15 minutes.
• Remove from the oven and add the peppers, garlic and chilli flakes. Mix it up a bit and return to the oven for 25-30 minutes, until the potatoes are nicely browned and the peppers are starting to blacken around the edges.
• Finally, tip everything back into the bowl you used for the oil. Add the coriander, lemon juice and zest, stir it all through and serve it warm as a side dish, a starter, an alternative to falafels, a bowl of finger food to share during the football....

RAS EL HANOUT ROASTED POTATOES

Steps:

• Preheat the oven to 425F/220?C/Gas mark 7.
• Peel and cut potatoes in half and boil until 'al dente'. Make a dressing by mixing the juice of one lemon, garlic and Ras El Hanout. In a hot oven, pre-heat oil in a baking tray.
• Once par-boiled, drain the potatoes in a colander and toss the potatoes to encourage a fluffy outer. Place the potatoes in a mixing bowl with the dressing and ensure that the potatoes are covered. Transfer the potatoes into the hot tray and roast for 25 minutes.

CHOCOLATE-CHIP OATMEAL COOKIES WITH RAS EL HANOUT

Steps:

• Heat the oven to 350 degrees and line a large baking sheet with parchment paper.
• Combine the sugar, butter, egg and vanilla in a large bowl, and use a handheld electric whisk or a stand mixer fitted with the paddle attachment to mix all ingredients until smooth, about 1 to 2 minutes.
• Add the oats, flour, ras el hanout, baking soda and salt; mix on a low speed until everything is just incorporated, about 30 seconds. Use a spatula to fold in the chocolate.
• Scoop the dough in single heaping tablespoonfuls and transfer them to the lined baking sheet, leaving about 2 inches between each piece.
• Bake until the edges are light golden brown and the center of each cookie is a bit soft, 10 to 12 minutes. Remove from the oven and leave the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container for up to 4 days at room temperature.