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Associate.com - Share Your Recipe!

Recipe Name: A Vegetable Pie Filled With Spinach, Raisins And Ras El H Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
=== FOR SHELL ===
2 Russet potatoes, thinly
sliced
2 Tablespoon(s) Olive oil
Salt, to taste
Freshly-ground black pepper
to taste
=== FOR FILLING ===
1 Onion
2 Carrots
1 Fennel bulb
1 Tablespoon(s) Minced ginger
1 Tablespoon(s) Minced garlic
1 Tablespoon(s) Ras el hanout, available at
Middle Eastern groceries), Middle Eastern groceries
1/2 Cup(s) White wine
1/2 Cup(s) Raisins
2 Fresh spinach
=== FOR CRUST ===
1 Cup(s) Bulghur
1 Cup(s) Hot water
1 Orange
1 Lemon
1 Thyme
1/2 Cup(s) Walnuts
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 for 12 minutes at 375 degrees.
This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show #
DJ-9388) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-29-1999
by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Stan
Frankenthaler Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 561
Calories From Fat: 265
Total Fat: 30.5g
Cholesterol: 0mg
Sodium: 276.9mg
Potassium: 1350.2mg
Carbohydrates: 63.9g
Fiber: 7.8g
Sugar: 19.9g
Protein: 8.3g


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