哈里薩鷹嘴豆+南瓜燉菜




Category: 豐收碗
我們對摩洛哥經典的詮釋。肉桂、葡萄乾,以及撒上的杏仁,帶來鹹甜交織的口感與酥脆。哈里薩辣醬、香菜、小茴香和薑黃,增添溫暖風味。當然,我們還加入了更多蔬菜:胡桃南瓜、櫛瓜和歐洲防風草,提供豐富層次與滿足口感。我們也透過鷹嘴豆和小米,額外添加了纖維與蛋白質。這是一份完整、單人份的餐點,專為您量身打造,幾分鐘內即可享用。




Category: 豐收碗
我們對摩洛哥經典的詮釋。肉桂、葡萄乾,以及撒上的杏仁,帶來鹹甜交織的口感與酥脆。哈里薩辣醬、香菜、小茴香和薑黃,增添溫暖風味。當然,我們還加入了更多蔬菜:胡桃南瓜、櫛瓜和歐洲防風草,提供豐富層次與滿足口感。我們也透過鷹嘴豆和小米,額外添加了纖維與蛋白質。這是一份完整、單人份的餐點,專為您量身打造,幾分鐘內即可享用。
The sultanas and cinnamon caught me off guard at first bite, but then the harissa heat kicks in and it totally works. The almonds stay crunchy even after reheating, which I didn't expect from a bowl like this.
Wasn't sure about harissa in a bowl like this but the warmth from the cumin and turmeric won me over completely. The squash soaks up all that spice and the almonds on top keep it from feeling mushy. Genuinely the most interesting thing I've eaten all week.
The sultanas and almonds together give it this sweet-crunchy thing I wasn't expecting from a tagine. The harissa heat builds slowly and the squash actually holds its shape instead of turning to mush.