Cook Chatty Cathy
New member
In Morocco this dish is called "sebha del hdaree" I love it and so wanted to share it with my forum friends.
Similar to a French Ratatouille, this delicious dish is spkied with a touch of ras-el-hanout and sweetened with dates. It can be served with bread or couscous, or as an accompaniment to a tagine, grilled meats, or fish.
4-5 tbsp olive oil
1 onion , halved lenghtwise and sliced crosswise
2 garlic cloves, chopped
1 red bell pepper, halved lenghtwise and sliced crosswise
with stalk and seeds removed
1 medium eggplant halved lenghtwise and sliced crosswise
2 zucchini sliced
8 oz. pitted dates, halved lengthwise
2 14oz. cans of chopped tomatoes
1-2 tsp. sugar
2 tsp. Ras-el-hanout
small bunch fresh flat-leaf parsley coarsely chopped
sea salt and freshly ground black pepper
Heat the oil in a tagine or a heavy based casserole. Stir in the onion and garlic and cook for 2-3 minutes until they begin to soften. Add the pepper, eggplant, and zucchini and cook for a further 3-4 minutes. Add the dates, tomatoes, sugar, Ras-el-hanout, and mix thoroughly. Cover with a lid and cook for about 40 min's, until the vegetables are tender.
Season with salt & pepper. Sprinkle with the chopped parsley over the top and serve the ratatouille hot.
Similar to a French Ratatouille, this delicious dish is spkied with a touch of ras-el-hanout and sweetened with dates. It can be served with bread or couscous, or as an accompaniment to a tagine, grilled meats, or fish.
4-5 tbsp olive oil
1 onion , halved lenghtwise and sliced crosswise
2 garlic cloves, chopped
1 red bell pepper, halved lenghtwise and sliced crosswise
with stalk and seeds removed
1 medium eggplant halved lenghtwise and sliced crosswise
2 zucchini sliced
8 oz. pitted dates, halved lengthwise
2 14oz. cans of chopped tomatoes
1-2 tsp. sugar
2 tsp. Ras-el-hanout
small bunch fresh flat-leaf parsley coarsely chopped
sea salt and freshly ground black pepper
Heat the oil in a tagine or a heavy based casserole. Stir in the onion and garlic and cook for 2-3 minutes until they begin to soften. Add the pepper, eggplant, and zucchini and cook for a further 3-4 minutes. Add the dates, tomatoes, sugar, Ras-el-hanout, and mix thoroughly. Cover with a lid and cook for about 40 min's, until the vegetables are tender.
Season with salt & pepper. Sprinkle with the chopped parsley over the top and serve the ratatouille hot.