Looking for a show-stopping veggie dish? This steam-roasted whole cauliflower, seasoned with Exotic Bazaar's Ras El Hanout, is the perfect blend of simplicity and flavour. The steam roasting method keeps the cauliflower tender and juicy while creating a beautifully golden exterior. Whether you're hosting guests or preparing a healthy weeknight meal, this dish will impress with its aromatic spices and vibrant presentation. Ready to transform cauliflower into a star dish? Dive into this recipe and experience the magic of Ras El Hanout for yourself!
Roasted Lamb with Ras-El-Hanout: A Flavour-Packed Recipe
Discover the ultimate roast lamb recipe infused with Exotic Bazaar’s Ras-El-Hanout. This aromatic spice blend transforms a classic roast into a culinary delight. With its rich, complex flavours, this roasted lamb is perfect for special occasions or a hearty family dinner. Learn how to marinate the lamb with a fragrant spice, roast it to perfection, and serve with deliciously seasoned vegetables. This recipe combines the vibrant spices of Morocco with the comforting tradition of a Sunday roast. Perfect for those who love bold flavours and easy-to-follow recipes.
Keywords: roasted lamb recipe, Ras-El-Hanout, Exotic Bazaar, roast lamb dinner, aromatic spice blend, Moroccan spices
The Persian love cake is truly amazing - I have made other recipes but they don't compare - just the right amount of rosewater and the icing and topping mix is delicious. The little jars of spices are very aromatic - I haven't yet tried the meal mixes.
Excellent, intense flavour. I coated pieces of chicken thigh in the ras-el-hanout, fried them with some garlic and onion, added a can of chickpeas and simmered everything for about 20 mins. It was very good with flat bread and a dollop of yoghurt, and even better the next day.
I hosted a morning tea for 11 women and the Persian Love Cake was a huge hit. It was the first time I had made it and it was simply delicious, so moist and beautifully fragrant. Such a beautiful aroma in the kitchen too while it was baking. I made it last night as directed for optimal flavour, then decorated it this morning. I already had the dried rosebuds to adorn the top of the cake.