Maroccan samosas.

I’m what I like to call a ‘spontaneous chef’. I almost never know what I’m going to eat the next day because I change my mind all the time and love to be creative with ingredients. So this morning I had an idea: samosas! Not just regular simosas, but with Maroccan flavors! So here’s my take on Mariccan samosas.. and I must say, the were a BIG succes!

20160731_152105

Ingredients:

  • 1 packed of filo pastry (225 gram)
  • 1 packed of tofu cubes (I used Asian Flavored) 180 gram
  • 1 box of white mushrooms (250 gram)
  • 1 packed of coconut milk (200 ml, only used half in this recipe)
  • 1 green bell pepper
  • 3 spring onions
  • 2 small tomatoes or 1 big one
  • 150 gram of carrots
  • ras el hanout seasoning
  • sesameseeds
  • salt and pepper
  • vegetable oil

 

Peal and slice the carrots into thin cirkles and boil them in ‘al dente’ in a few minutes. After done, drain and put them aside. Remove the seeds from the bell pepper and slices the bell pepper into little cubes, as well as the spring onions, tomatoes and mushrooms.

Heat up some olive oil in a pan and cook the cut up onion and bell pepper for about 2 minutes. Add the tofu and strillry for another 2-3 minutes. Add the mushrooms untill the’ve shrunken quit a bit. Add the carrots and tomatoes too. Now it’s time for seasoning, I only used about 1 tablespoon of ras el hanout and some salt, but you can add as much or as little as you like. Pour about 100 ml of coconut milk into the pan and let it boil on medium heat for about 4 minutes so the flavors are well combined.

Mak20160731_171409e sure your filo pastry is correctly cut, which is long wide strips. I didn’t measure mine but i thin they were about 3-4 cm wide (little bigger than your middle finger). Place a spoon full of the mixture onto the pastry and gently fold it in so you have triangles. Plave them onto a baking sheet which is lined with baking paper. Brush some oil on the mamosas and sprinkle the sesameseeds royal op top of them. Bake them in your oven for about 15 minutes on Β 180 *C.

They’re best served while still warm and with a little bowl of chilisause. These Maroccan samosas can be served as a side dish or appetizer.

Love.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s