Moroccan · Breakfast

Paneer Toast in ras el hanout

The kind of Moroccan plate you make on repeat. ras el hanout, a proper bake, and a finish of fresh herbs.

4.4 from 2,952 cooks

Prep30 min

Cook60 min

Serves6

LevelAdvanced

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the ras el hanout elements, and pat the paneer dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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