Long waited smoky father bean dip -  an easier twist on bissara in Amboora style! Ingredients 1 cup dry fava beans 1 cup dry split peas 1 tsp Amboora Smoky ras el hanout spice blend 3 tbsp olive oil 3 cloves of garlic Salt to taste Instructions 1. Prepare your beans 8 hours ahead of making this dish by placing them in a bowl and covering them in cold water. 2. When ready to cook, drain the water , peal and split your beans if needed.Add the to a pot and bring to a boil on high heat and reduce the heat to medium and simmer the beans until tender, for about an hour or longer if needed. 3 ..read more

Delicious Moroccan version of British baked beans . Ingredients : 450g White kidney beans (soaked overnight then drained) 1 can of chopped tomatos 1 medium onion (grated) 5 cloves of garlic (finely chopped) 3 tablespoons chopped fresh parsley 3 tablespoons chopped fresh cilantro 1 tablespoon salt 1 tablespoon of Amboora Smoky Ras El Hanout Spice Blend 1/2 teaspoon cayenne pepper or fresh chilli flakes (optitonal - to taste) 110ml olive oil Instructions: 1. Add all the ingredients to a large pot and cover in 2 letres of water and bring to simmer. 2. Cover and simmer the beans over medium h ..read more

Ingredients: 1 large Aubergine 1 can of chopped tomatos 3 cloves garlic (finely chopped) 1/4 cup fresh cilantro (chopped) 1/4 cup parsley (chopped) 1 tablespoon Amboora Smoky Ras El Hanout Spice Blend 1 1/2 teaspoons salt 1/4 cup extra-virgin olive oil 1/3 cup water 1/8 teaspoon cayenne pepper 1 lemon wedge Instructions:  1 ..read more

Ingredients: 1 cup cherry tomatoes (halved) 1/4 red onion (finely minced) 2 tbsp parsley (minced) 75g Feta cheese (crumbled) 2 tsp olive oil 1 tsp Amboora Smoky Ras El Hanout Spice Blend 1/2 tsp salt 1/2 tsp black pepper Instructions: Halve the cherry tomatoes, mince the onion and parsley. In a small bowl combine all ingredients and crumble feta cheese, mix well together. Add olive oil , Amboora Spice blend and salt. Taste to see if you want to add any additional salt or black pepper. Enjoy over omelettes, with bread, or as a side salad ..read more

Spiced Energy Bars Prep time - 5 mins Cook time – 25 – 30 mins Ingredients: 150g peanut butter 125ml runny honey  2 large bananas, mashed  1 tsp vanilla extract  250g oats  1 tsp Amboora Signature Ras El Hanout Spice Blend  1 tsp ground cinnamon  100g chopped dates  50g cashews / hazelnuts / walnuts or any desired nut  20g mixed seeds  Method Preheat the oven to 180C / 160C fan. In a large bowl, combine your wet ingredients – the peanut butter, honey, mashed bananas and vanilla extract. Add the rest of the ingredients to the bowl, apart from a hand ..read more

Spiced Banana Chips Prep time - 5 mins Cook time – 1 hr 30 mins – 2 hrs Ingredients: 4 bananas 2 tbsp Amboora Smoky Ras El Hanout Juice from 1 lemon 1 tsp salt  Method Preheat the oven to 180C / 160C fan. Peel the bananas and chop them into thin slices, about 1 cm. Combine the ras el hanout, lemon juice and salt in a bowl. The lemon juice prevents the bananas from going brown. Dip each banana slice in the lemon mixture and then lay on a baking tray lined with baking parchment. Bake in the oven for 1 hour and a half, after this time check if they are golden and crisp. If desired, pop ..read more

Our simple yet traditional Moroccan style bread is light and fluffy and perfect for dipping into delicious sauces and dips or can be eaten alongside any main meal.  Serves- 5 Prep time- 45 mins Cook time- 20 mins Ingredients: 500g strong bread flour 2 tsp sugar 2 tsp salt 1 tbsp active yeast 2 tbsp olive oil 300ml of warm water Method: Preheat the oven to 220C / 200C fan. Combine the flour, salt and sugar. Create a small well into the middle of the mixture and add the yeast. Add a little water into the well to allow the yeast to mix, then add the rest of the water and oil ..read more

Chickpea and Vegetable Tagine Serves 4 Prep time: 5 mins Cooking time: 35 mins Ingredients: Olive oil 1 large onion, diced 2 courgettes, diced 1 butternut squash, peeled and cut into 2cm chunks 1 large aubergine, cut into 2cm chunks 2 cloves garlic, finely chopped 1 jar Amboora Hearty Tagine Sauce 1 x 400g tin chickpeas, drained 500ml veg stock Salt and pepper Fresh coriander, chopped Couscous, to serve  Method: Heat a glug of olive oil in a tagine / casserole. Fry the onion for a few mins until slightly softened and then add the courgette, butternut squash and aubergine. Fry gently for ..read more

 Fish Tagine Serves 4 Prep time: 5 mins Cooking time: 20 mins Ingredients: Olive oil 1 onion, diced 2 cloves garlic, finely chopped Thumb size piece ginger, grated 1 jar Amboora Chermoula Tagine Sauce 100g pitted olives, green or black 500ml fish stock, cut into large chunks 600g white fish Flaked almonds Fresh coriander Couscous, to serve Method: Heat a glug of olive oil in a large pan. Add the onion and cook over a gentle heat until softened. Add the garlic and ginger and cook for a few more minutes. Add in your chermoula tagine sauce and olives and simmer for 5 mins, before addin ..read more

Chicken Parmigiana Serves 2 Prep time: 5 mins Cooking time: 20 mins Ingredients: 75g panko breadcrumbs 25g grated parmesan 2 tbsp plain flour 2 eggs, beaten 2 skinless chicken breasts Olive oil 1 jar Amboora Shakshuka Sauce 1 ball of mozzarella Fresh basil Method: Preheat the oven to 200C / 180C fan. Butterfly the chicken breasts, wrap in cling film and beat with a rolling pin until flattened. Put the flour in one bowl, beaten egg in another and mix the breadcrumbs and parmesan in another. Start by dipping the chicken in the flour first, then the egg and then coat thoroughly in the breadcrumb ..read more