Moroccan cuisine has a very long tradition and is influenced by Arabic-Islamic, European and African influences. This fact makes them particularly varied.
The so-called “souks” (markets) contain a huge variety of spices that you won’t find anywhere else in the world – it is not for nothing that Morocco is also called the land of spices. Saffron, cinnamon, cumin, cayenne pepper and paprika are particularly popular in Moroccan cuisine.
The Moroccans use spices every day and experiment with them. This has resulted in extraordinary variations. One of the most famous spice blends is Ras el Hanout. In German this means “boss of the country”, because traditionally the mixture was only allowed to be made by him. The spice mix consists of up to 35 spices and each family has their own Ras el Hanout recipe. In Moroccan cuisine, it is often used as an “all-purpose spice”. The spice mix stands for the popular North African taste and offers a real taste explosion. Ras el Hanout is also indispensable in the national dishes tajine and couscous.
Another very popular spice mix is Harissa. Traditionally, Harissa is obtained as a hot spice paste that looks similar to our tomato paste. The peculiarity of this mixture is its dominant sharpness with a slightly minty note and is often used with dishes such as couscous and falafel. The spice mixture can consist of up to 20 different spices, the main ingredient being chili. In Morocco, Harissa is even used as a spread for breakfast.
With our spice mixes Ras el Hanout and Harissa you can bring a piece of the Orient into your kitchen or especially on the grill in the current season and give your dishes a unique aroma. Try our grilled spicy eggplants with Young Kitchen Harissa.
Here is the recipe:
- 2 eggplants
- 200 g black lentils
- Young Kitchen Harissa
- oil
- 150 g cream cheese
- Creme fraiche Cheese
Cut the eggplants into slices, salt and let them steep for 30 minutes. Cook black lentils according to package instructions. Meanwhile, 1 teaspoon of Harissa spice (use the spice sparingly as it contains a lot of spiciness) and mix a little oil. Brush the eggplants with the paste and fry until golden on the grill or pan. Mix the cream cheese with 1 tablespoon of crème fraîche. Arrange the eggplant, lentils and crème fraîche on a plate and decorate with a little lemon zest and mint.
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