Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being[/b]

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Please Fave the original Here

Cant believe I made this beast :p

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This recipe contains alcohol. Please use it and in your dishes responsibly.

Please fave and comment on the original submission here: http://www.furaffinity.net/view/6029561/

The name is a mouthful but grab a mouthful of this and be happy because there is combination of heavenly spices happening here from the kitchens of

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Ive been gone too long- so here is another recipe for you, courtesy of Bon Appetit (March 2011)

To start with though, what is Ras el Hanout? This is a spice mix - translated from Arabic it means, "top of shelf" - It can be very simple...like about 6 spices...or incredibly complex, as in, 100 spices.... Not kidding!

So- lets start with the spice mix shall we? (Taken from Rachel Ray's recipe on Salmon with Ras el Hanout)

- 4 tablespoons allspice (went with 2)
- 4 tablespoons toasted cumin seeds (used 3)
- 8 tablespoons ground black peppercorns (used 4)
- 4 tablespoons ground cardamom (didnt have, went with 2 tablespoons caraway seeds)
- 2 tablespoons cayenne pepper
- 4 tablespoons ground cinnamon
- 2 tablespoons ground cloves (didnt have/use)
- 6 tablespoons toasted whole coriander (used 4)
- 2 tablespoons ground ginger
- 2 tablespoons ground mace
- 2 tablespoons ground nutmeg (used 4)
- 6 tablespoons turmeric
- 2 tablespoons dried thyme
- 5 bay leaves (used 2 tbsp ground)
- 2 tablespoons paprika

Get them all together, use either your spice grinder or mortar and pestle, and then you use this as a spice rub / mix- and youll have more than enough to keep in a tight container to use the next time :)

This dish by the way...it takes a LOT of time...and a LOT of prep (you can make the sauce a day ahead however)...but its INCREDIBLE.

Ingredients

2 tablespoons olive oil
1 1/4 cups chopped red onion
2 large garlic cloves, chopped
1 pound ground lamb
1 28-ounce can diced tomatoes in juice
2 tablespoons dried mint
1 1/2 tablespoons ras-el-hanout
1 tablespoon tomato paste
2 roasted red peppers (from a jar) torn in
splash of red wine (hence the mature tag)
3 teaspoons ground cumin, divided
1 teaspoon ground cinnamon

3 cups whole milk, divided
8 tablespoons (1 stick) unsalted butter, divided
6 tablespoons all purpose flour
3 large eggs, separated
6 ounces feta cheese, crumbled

1 pound penne rigate (went with farfalle- bowtie pasta, but you can use about any kind of noodle or tube pasta you like)
1/2 cup freshly grated Parmesan cheese, divided (didnt use, but dont let that stop you)

Look for ras-el-hanout at specialty foods stores or order it online at www.adrianascaravan.com.

Preparation

Heat oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion softens, about 5 minutes. Add lamb; cook until brown, breaking into small pieces, about 8 minutes. (I drained the skillet a bit here) Stir in tomatoes with juice, mint, ras-el-hanout, tomato paste, 21/2 teaspoons cumin, and cinnamon. Bring to boil. Reduce heat to medium-low. Simmer until lamb mixture is thick, stirring often, 15 to 18 minutes. Season with salt and pepper.

Meanwhile, bring 2 cups milk to simmer in medium saucepan. Remove from heat; cover to keep warm. Melt 6 tablespoons butter in heavy large saucepan over medium heat. Add flour; whisk until smooth. Reduce heat to medium-low; cook until roux is pale golden, whisking often, 3 to 4 minutes. Gradually add warm milk to roux, whisking until sauce is smooth. Whisk 1 cup milk and 3 egg yolks in medium bowl; whisk into sauce. Whisk in feta and 1/2 teaspoon cumin.

Bring sauce to boil, whisking often. Reduce heat to medium-low; simmer until slightly thickened, mashing with potato masher to break up cheese, about 5 minutes. Season sauce with salt and pepper. And- I added 1 tablespoon nutmeg to this, which is optional.

DO AHEAD Can be made 1 day ahead. Cover; chill. Rewarm over low heat, whisking often, before using.

Preheat oven to 400°F. Butter deep 14-cup baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; return to same pot. Mix 2 tablespoons butter into pasta. Add egg whites and 1/4 cup Parmesan; stir to blend.

Spread 4 cups pasta in dish. Spread lamb mixture over. Top with remaining pasta. Spoon sauce over; sprinkle with 1/4 cup Parmesan. Place dish on rimmed baking sheet. Bake pastitsio until heated through, about 40 minutes. Let stand 5 to 10 minutes.

...Yeah, this is - well, all three burners going, plus the oven at 400 :P

ONCE ITS ALL DONE- CHOW DOWN!!! *nom nom nom*


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