MAGIC

An exotic blend known as ‘Ras El Hanout’, the secret to every tagine, and now, your passport to Morocco. Sweet spices cinnamon, cardamom, nutmeg, allspice, clove, and mace join forces with savory turmeric and ginger, hot d'arbol chili, black and white pepper, and fresh coriander, fennel, rose petal and lavender to make magic. SALT FREE.

Mix equal parts of spice mix with olive oil and coat skewers of meat and vegetables. Roast or grill.

Stir into rice or couscous with a little butter or oil for a special treat.

Wonderfully fragrant for stews or side dishes of lentils, vegetables, and greens.

Saute onion & garlic with a little MAGIC, add tomatoes and cook till well blended and slightly thickened, then use your spoon to create little wells and crack an egg into each well. Garnish with cilantro or feta. Easy and delicious Shaksuka.


 

Beef Tagine
~Serves 4-6~

1 ½ lbs cubed beef
4 TBSP Spicegrrrl® Magic
1 ½ tsp paprika
1 tsp salt
2 TBSP olive oil, divided
1 large onion, chopped
6 medium carrots, julienned
2 cloves garlic, minced
1” fresh ginger, grated
Zest of 1 lemon
Pinch of saffron
1 cup chicken stock
1 TBSP tomato paste
1 TBSP honey

1. Toss beef with 1 TBSP oil and Magic. Set aside to marinate, refrigerated, up to 24 hours. Bring to room temperature before cooking.
2. Heat 1 TBSP oil in an oven proof pot over medium heat. Add beef and brown well on all sides. Remove.
3. Add onions and carrots to pot and cook until soft but not brown, about 5 minutes. Stir in garlic and ginger and continue cooking another 3-5 minutes. Pour stock in slowly, stirring to scrape up any bits that have stuck to pan. Stir in tomato paste, lemon zest, saffron and honey.
4. Return beef to pan, cover, and place in 325 F° oven to finish cooking, about 2 hours.

MOROCCAN MERGUEZ RAGOUT WITH POACHED EGGS (SHAKSOUKA)
~serves 4-8~

1/2 cup extra virgin olive oil
1 large onion, small dice
4 large garlic cloves, peeled and minced
1 pound Merguez sausage, sliced 1/2-inch thick
1 Tbsp MAGIC®
Kosher salt, to taste
1 24-28 oz box chopped tomatoes
8 extra-large eggs
1/2 cup cilantro, roughly chopped
Warm crusty bread, for serving

Heat oil in a large frying pan over medium heat. Add onion and sauté until golden. Add garlic and cook another minute. Add sausage and sauté 3 minutes.
Lower heat, add MAGIC® and salt to taste. Stir to combine and cook a minute to lightly toast the spices. Stir in tomatoes, raise heat back to medium and cook until thickened slightly, about 5-8 minutes.
Use a large spoon or ladle to press wells into tomato mixture and crack an egg into each, cover pan and cook until whites set, but yolks are still soft.
Divide the eggs and ragout among four warm bowls using a large spoon. Garnish with cilantro. Serve immediately with crusty bread.