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A touch of the Orient: Moroccan cabbage soup with Raz el Hanout

who sniffs the Moroccan spice Raz el Hanout feels immediately transferred to the East. A wonderful Duftpotpourri of different herbs, berries, roots and spices it reaches your nose.

Like Curry compiled Raz el Hanout is made from herbs, berries and roots from different backgrounds, it can be between 20 and 30 different. The name means "Raz el Hanout the best of the Chief . Each spice shop proprietor is his personal blend together so you will hardly find one that resembles the other. One can however also be a mixture according to his own taste can put together. At least in Morocco.

nutmeg, cinnamon, lavender, Ingerwer, cloves, Cardamom, allspice, mace, dried rose buds, turmeric, Galgantwurzel, pepper, etc., etc., and are included in Raz el hanout. Whole spices are geöstet short and mixed after cooling with the remaining ingredients and finely ground eventually. In the past when there was no refrigeration, has been with Raz el Hanout meat preserved. Even today in Morocco are still pieces of meat with Raz el Hanout and rubbed on the roof terrace in the sun hung out to dry, at temperatures around 40 degrees this happen quickly. The dried, spiced meat unfolded later in cooking all its spicy taste.

The philistines Koch is a nice recipe How to make his own Raz el Hanout can.
with Raz el Hanout can couscous, lamb, season chicken, vegetables, stews, carrots and cabbage soups, dishes with chickpeas and eggplant or fish. The imagination and experimentation are there no limits.

I found in a Moroccan cookbook or a recipe to flavor an entire chicken. The skin is carefully removed, cut the meat underneath. In the sections to fill Raz el Hanout and cover the chicken with the skin over it. Before the roast has to rest as chicken, so that the wort can move into the meat. I try out soon.

Raz el Hanout I've used for a Moroccan cabbage soup. The tender kohlrabi leaves I have also used. The soup was as it Vorpseise to cod fillet with saffron mustard foam.
The photos of the Moroccan cabbage soup are managed like some soup Pictures, once again, half as good as the soup tasted.

Moroccan soup with kohlrabi Raz el Hanout
4 kohlrabi
2 potatoes
2 shallots
small 1 red chilli
1 liter vegetable stock 3 tablespoons mild olive oil or
sesame oil 1 tsp
Raz el Hanout
1 egg 3 tablespoons creme fraiche

some very unfavorable cinnamon basil leaves
Orange
salt pepper
Peel the potatoes and 3
kohlrabi and potatoes and cut into large cubes. Peel and chop shallots
. Chili pepper in half, remove seeds and cut into fine dice. The fine cabbage leaves into strips.

Heat olive oil in a saucepan. Shallots, chili pepper, kohlrabi, cabbage leaves and potatoes in hot oil about 5 minutes fry. Then add the Raz al hanout and sauté 1 minute easily.
Pour vegetable stock and simmer over low heat for 10-15 minutes.

Meanwhile peel the fourth kohlrabi and cut into fine dice. In some salt water in 5-7 minutes to cook al dente. In a Drain the water strainer and drain.

The soup puree with a blender and season with salt, orange, and white pepper. Remove from heat. Stir with a whisk

the egg with the cream fraiche thoroughly. Stir with a blender slowly with the soup. Aufpürieren soup until smooth.

kohlrabi cubes spread on warmed plates and pour the frothy soup. Decorated with Zimtbasilikumblättchen serve.