Ingredients
For Shell:
- 2 baking potatoes, like russets, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper
For Filling:
- 1 onion
- 2 carrots
- 1 fennel bulb
- 1 tablespoon ginger
- 1 tablespoon garlic
- 3 tablespoons olive oil
- 1 tablespoon ras el hanout (available at middle eastern groceries)
- Salt and pepper
- 1/2 cup white wine
- 1/2 cup raisins
- 2 bunches fresh spinach
For Crust:
- 1 cup bulghur
- 1 cup hot water
- 1 orange
- 1 lemon
- 1 bunch thyme
- 1/2 cup walnuts
- 2 teaspoons garlic
- Salt and pepper
- 1 tablespoon olive oil
Directions
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
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By jasonklarsen_12...
Ossipee, 69
on September 20, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Desperate to use the Ras El Hanout that we got for another recipe (I love the spice mix, we tried this recipe.
The potatoes aren't cooked, and the recipe is confusing. All the components of a tasty recipe are there, just not the instructions.
Read all 1 reviews