Brush 4 gratin dishes with olive oil, arrange potatoes in the dishes, brush them with olive oil and season. Then prebake 5 to 6 minutes at 400 degrees. Prepare filling by sauteeing the vegetables and aromatics in olive oil until lightly caramelized. Stir in the ras el hanout and cook until strongly aromatic. Add wine and raisins and reduce until moist but not liquidy. Lightly wilt in spinach, adjust seasoning and fill in shells. Prepare crust by steeping bulghur with hot water then flavoring with citrus, walnuts toasted with garlic and olive oil. Season and mound over filling. Bake all for 12 minutes at 375 degrees. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9388) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-29-1999 by Joe Comiskey - firstname.lastname@example.org" Recipe by: Stan Frankenthaler
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|Serving Size: 1 Serving (674g)|
|Recipe Makes: 4|
|Calories from Fat: 150 (23%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 0mg||0 %|
|Sodium 211.3mg||7 %|
|Potassium 2505.7mg||66 %|
|Total Carbohydrate 121g||36 %|
|Dietary Fiber 23.4g||94 %|
|Sugars, other 97.6g|
|Protein 19.7g||28 %|
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Calories per serving: 654
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