Recipe Inspiration

MEATBALL TAGINARA SERVES

10 Prep Time: 10 min Cook Time: 20 min

INGREDIENTS

1.5 kg pre made lamb meatballs
1.2 kg Knorr Al’Fez Moroccan Style
Tomato and Paprika Tagine RTU
10 soft sub rolls
300 g strained yoghurt
40 g Colman’s Mint Sauce
200 g shredded lettuce
3–4 tomatoes, sliced
Garnish - Pickled red onions, feta (crumbled), za’atar and olive oil

METHOD

1. Warm the Knorr Al'fez Moroccan Style Tomato and Paprika Tagine in a wide pan.
2. Add the pre made lamb meat balls and simmer gently until fully heated and coated.
3. Mix strained yoghurt with Colman’s Mint Sauce to make the mint labneh.
4. Slice and lightly toast the sub rolls with olive oil. 5. Spread mint labneh on each roll, then add lettuce and tomato slices.
6. Spoon in the meatballs with sauce, top with pickled red onions, crumbled feta and a pinch of za’atar.

SHAKATTACK EGG ROLL   

SERVES 10 Prep Time: 10 min Cook Time: 15 min 

INGREDIENTS

1.8 kg Knorr Al’Fez Shakshuka RTU Sauce
40 ml olive oil
400 g baby spinach
20 eggs
300 g feta
150 g hummus
50 g Knorr Al’Fez Harissa Paste
80 g toasted pumpkin seeds
Fresh parsley Fresh coriander

METHOD

1. Warm the shakshuka sauce in olive oil until gently simmering
2. Add spinach and wilt; keep warm.
3. Mix hummus with harissa to make a smooth spread.
4. Cook a thin omelette in a non stick pan until just set.
5. Add a line of harissa hummus, shakshuka spinach, feta, pumpkin seeds, and picked herbs, then roll tightly.
6. Wrap in greaseproof paper, burrito style, cut in half, and serve.

HARISSA TAMAGO BENTO BOX   

SERVES 10 Prep Time: 20 min Cook Time: 20 min  

INGREDIENTS

30 eggs
80 g Knorr Al’Fez Harissa Paste
40 ml neutral oil
1.2 kg cooked rice
40 g za’atar
40 ml olive oil
800 g chopped lettuce
300 g cherry tomatoes
200 g cucumber
1 red onion
20 g sumac
40 g toasted pita shards
Garnish - 600 g tzatziki, Fresh mint and Fresh parsley

METHOD

1. Whisk eggs with harissa paste; cook in thin layers in an oiled pan, rolling each layer to form a tamagoyaki log, then slice.
2. Mix warm rice with za’atar and olive oil; keep covered.
3. Combine lettuce, tomato, cucumber, onion, sumac and toasted pita to make Fattoush.
4. Portion the za’atar rice into bento trays.
5. Add sliced harissa tamagoyaki and a scoop of Fattoush beside it.
6. Finish with a pot of tzatziki and garnish with mint and parsley.

HARISSA CRISP

YIELD 1KG Prep Time: 5 min Cook Time: 5 min  

INGREDIENTS

500 g Knorr Al’Fez Harissa Paste
200 ml olive oil
500 g crispy onions

METHOD

1. Warm the harissa paste gently with the olive oil in a pan until fragrant and the oil begins to separate from the paste.
2. Pour the hot harissa-oil mixture over the crispy onions.
3. Mix thoroughly to ensure the onions are fully coated.
4. Allow to cool completely to room temperature.
5. Store in a sealed container at room temperature.
6. Use as a North African alternative to chilli crisp for adding fragrance, warmth, and crunchy texture to multiple dishes. .