4 hours ago, &roid said:Nice! Care to share some details of this recipe? It looks lovely
It's a multi step recipe. I used to order at the authors restaurant.
Inside the book is 2 version of ras el hanout - a easy version and the restaurant version - I made the "hard core" version and it's amazing!
So the kefka is ground duck with ras el hanout, onions, other spices, panko, and an egg.
The sauce is tomatoes, onions, and harissa: I use AB's version.
You finish it with chickpeas + sauce + kefka then once they all hot add egg yolks, preserved lemon, and cilantro.
The Ras El hanout, Harrisa, and Preserved Lemon really make the dish for me.
The cook book is only $12 right now (eG-friendly Amazon.com link) it's got a lot of neat recipes. We enjoyed the slow cooked green beans at the restaurant, and have made it at home our selves.
He's got a recipe for chicken bastilla in the cookbook that I plan to make next weekend for guests. Uses the Ras el Hanout as well as the Preserved Lemon. I've made it before and it's the best meat pie I've ever had.
We're down to the final 1/4 or so of preserved lemon in our fridge - so I started a new Jar - it'll be "ready" in a few months - Alton says you can use it after 30 days, but it's much better after 6 months or more. Our current stock is a few years old.
Here's the new lemons and salt compared to the years old lemons and salt.
You usually only use the rind - it's super soft and the flavor is amazing!
