Hokkaido-tajine

Name: Hokkaido-tajine
Yield: 4 portion(s)
Ingredients: Hokkaido; Ras-el-hanout (mixture of allspice-cayenne-cinnamon-ginger-coriander-cloves-pepper, etc.); 1 tbsp Lemon oil (olive oil with lemon flavor); 1 Cinnamon stick; 1 Bay leaf; 1 tbsp Cane sugar; 1 tbsp Cane sugar or honey or maple syrup; 1 Large onion; 2 tbsp Olive oil; 3 clove Garlic in coarse pieces; 50 g Almonds; optional Dates into small pieces; A small handful of dried tofu chunks (soaked)

Soups

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Hokkaido-tajine

		Hokkaido
		Ras-el-hanout (mixture of allspice-cayenne-cinnamon-ginger-coriander-cloves-pepper, etc.)
1	tbsp	Lemon oil (olive oil with lemon flavor)
1		Cinnamon stick
1		Bay leaf
1	tbsp	Cane sugar
1	tbsp	Cane sugar or honey or maple syrup
1		Large onion
2	tbsp	Olive oil
3	clove	Garlic in coarse pieces
50	g	Almonds
	optional	Dates into small pieces
		A small handful of dried tofu chunks (soaked)

Instructions for Hokkaido-tajine

To prepare the Hokkaido-tajine recipe, please follow these instructions:

Hokkaidoen cut into cubes, peeled and seeds taken from. Hokkaido cubes cooked in water that just covers in 20-30 my.
Meanwhile, cut the onion into small cubes and pour into the pan with the oil mixture. While it starts to sizzle, add the almonds (preferably popped) and ca. 1 spskf. Ras-el-hanout. After a few min. pour the macerate tofu in and added cinnamon stick, Bay, salt, sugar, garlic and ½ l. water. It is cooked through (about 15 minutes). The pureed hokaiddo added. The soup boils again up and season if necessary with additional ras-el-hanout and salt. Desired soup thinner, add more water.

Tips:
The soup is rich and both gentle and spicy. There may be added date pieces and/or a little chick-peas. A really good autumn soup in a nice golden brown color. Ras-el-hanout is a North African spice blend that can vary slightly in flavor and mixing ratio.

Hokkaido-tajine

Ingredients for Hokkaido-tajine

Instructions for Hokkaido-tajine

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