Kasbah Tamadot Mhamsa (Moroccan Pasta) with spinach and asparagus recipe Yassine Khalal

Yassine Khalal

Yassine Khalal

23rd August 2018
Yassine Khalal

Kasbah Tamadot Mhamsa (Moroccan Pasta) with spinach and asparagus recipe Yassine Khalal

Kasbah Tamadot Mhamsa (Moroccan Pasta) with spinach and asparagus recipe Yassine Khalal, executive chef at Kasbah Tamadot, Morocco.


  • Serves 4 :
  • 500g Mhamssa (small Moroccan pasta, risotto rice will also work)
  • 2 tbsp Olive oil
  • 200g White Onions
  • 1 litre Water
  • 100g Hard Cheese in the style of Parmesan
  • 200g Butter
  • 15cl Whipped Cream
  • Half a bunch of chopped parsley
  • Salt and Pepper
  • 250g organic Spinach
  • 200g organic Asparagus


1. Blanch the spinach for 2 minute and put to one side. Slice the onions and place the olive oil and onions in a pan on a medium heat for 2 minutes or until softened. Add the asparagus and cook for a further 3 minutes.
2. Add the Mhamsa (pasta) to the onions and cover it with hot water. Cook and stir well until nearly all of the stock has been absorbed, then slowly add the remaining water. Repeat the process until the Mhamsa is cooked (about 20 minutes).
3. To finish add 40g of butter, half of the cream, half the parmesan and stir well until the Mhamsa is well coated. Add the rest of the butter, whipped cream and carefully stir in the spinach with and asparagus.
4. Add salt and pepper to taste.
Place on a plate and add the remaining parmesan and chopped parsley on top. Enjoy!

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