Tag Archives: Moroccan Spice

Moroccan Spiced Potato, Pea and Spinach Soup

17 Jun

I’ve been in a ‘soup mood’ all week and here’s another creation! 

1 medium brown onion, finely diced

3 large cloves of garlic, finely diced

2 sticks of celery, finely diced

1 medium potato, peeled and very finely diced

300g of frozen peas

200g of spinach

1 heaped tablespoon of natural yoghurt

1 heaped tablespoon of Bitton Moroccan Spice

Chopped fresh coriander

Chopped fresh chilli


Extra virgin olive oil

Vegetable stock

White wine


Saute the onions in a generous amount of butter and olive oil until translucent but without browning. Add the garlic and celery and continue to saute for a few minutes. Add a generous splash of white wine and cook until some of the liquid evaporates. Add the Moroccan Spice and saute until fragrant.

Stir in the potato, peas and spinach, pour over enough stock to cover and bring to the boil. Reduce to a simmer, stir in the yoghurt and leave to cook until the potato is tender. Transfer to a blender and blitz until smooth.

Return to the heat, check the seasoning, add more salt and Moroccan Spice to suit your taste. Stir through more vegetable stock if the soup is too thick. Mix in some freshly chopped coriander just before serving and top with a dollop of natural yoghurt, chilli and coriander.

Some crusty toast is perfect with this to dip and wipe the bowl clean!


Moroccan Spiced Lamb Shanks with Fragrant Turmeric Couscous

20 May

This recipe is incredibly easy to make yet it bursts with flavour and is a delight to the senses, visually and texturally. The deep, rich, spicy melt-in-your-mouth lamb is a perfect match with the slightly sweet, refreshingly tangy and occasionally crunchy, fragrant couscous. Try to pack all the elements into one mouthful and you’ll see what I mean when the pomegranate seeds pop!

My tastebuds are on an amazing journey as I eat my way through the David Bitton range of gourmet products. For more recipes and inspiration, don’t forget to bid on the David Bitton A French Inspired Cafe Cookbook gift pack to help raise money for OzHarvest!

4 lamb shanks

1 medium onion diced

David Bitton Moroccan Spice

Extra virgin olive oil


Natural yoghurt

Fry the lamb shanks on high heat in a deep saucepan with some olive oil until they become golden brown on all sides. Add the onion and fry until golden, stir through 3 heaped tablespoons of David Bitton Moroccan Spice and fry until fragrant.

Add enough water to loosen the paste so that it coats the lamb shanks. Stir well, turn down the heat and allow to simmer for 2 hours with the lid on. Check occasionally, stir to prevent the paste sticking to the saucepan and add more water as needed. Serve with a dollop of natural yoghurt and couscous.

Pomegranate seeds

Fresh mint leaves



1/2 a heaped teaspoon of turmeric powder

1 cup of couscous

1 cup of water

1/2 a teaspoon of salt

Extra virgin olive oil

Pour the water into a saucepan, add the salt and turmeric and bring to the boil. Remove from the heat, stir through the couscous and sultanas, cover with a lid and leave for 2 minutes or until the water is absorbed. Fluff up with a fork, add a splash of olive oil and more water if needed and return to a low heat. Stir with a fork to separate the grains.

Serve topped with pomegranate seeds, fresh mint leaves and pistachios.

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