Moroccan cuisine · Salads & Mezze

Chlada Lift bel Assel

Softly cooked rutabaga cubes, tossed warm in honey, cinnamon and lemon juice and served lukewarm as a mezze.

Ingredients · for 4 servings

• 800 g rutabaga
• 3 tbsp honey
• 1 tsp cinnamon
• 1 lemon
• 3 tbsp olive oil
• 1/2 tsp ginger (ground)
• 1 tbsp raisins
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Peel the rutabaga thickly, cut into 1.5 cm cubes, and soak the raisins in 4 tbsp warm water.
2. Boil the cubes in plenty of salted water for 12–15 min until a knife tip goes in easily but they haven't fallen apart.
3. Drain well and let steam off in the open pot for 2 min so the cubes can absorb the marinade later.
4. Warm olive oil in a wide pan, toast the cinnamon and ginger for 30 sec until fragrant, then stir in the honey and the juice of half a lemon.
5. Add the rutabaga cubes with the drained raisins and toss over medium heat for 5–6 min until the syrup clings glossily to the cubes.
6. Season with salt, pepper and the remaining lemon juice, sprinkle with chopped parsley, and serve lukewarm in shallow bowls.