Homemade Moroccan Spice Mix Food

COUSCOUS WITH MOROCCAN SPICES

Steps:

• Heat olive oil in a non stick pan and cook the chopped onion and garlic in it till the onion is soft and translucent.
• Stir in the cumin, turmeric, cinnamon, coriander, cayenne and paprika.
• Continue stirring over medium heat for 2-3 minutes, then add vegetable broth, tomato puree and currants.
• Simmer the sauce for 10 minutes.
• Remove the sauce from heat and stir in fresh lemon (or lime) juice to your taste.
• If not using immediately and planning to reheat before serving, wait to add citrus juice at the last minute.
• To cook the couscous, heat the broth, water, butter and salt together in a medium skillet till the liquid boils.
• Reduce to a simmer, add the couscous, cover the skillet tightly and leave on the lowest heat for 5 minutes.
• Remove the pan from the heat an leave it covered for another couple of minutes before fluffing with a fork.
• (If using instant couscous, check package directions - you may not need to keep it on heat after boiling, but just cover and wait till liquid is absorbed - just see if liquid amounts match what is mentioned on the package).

RAS EL HANOUT - MOROCCAN SPICE MIX

Steps:

• Mix all the spices together.
• Store in an airtight container.

HOMEMADE MOROCCAN SPICE MIX RECIPE

Steps:

• Combine all ingredients. Use immediately, or store in an airtight container for up to one year. Makes a little over one Tablespoon.

MOROCCAN SPICE BLEND

Steps:

• Whisk together all ingredients in a small bowl until combined well.

MOROCCAN SPICED WHITE FISH

Steps:

• Preheat the oven to 400 degrees F.
• Score the fish with a paring knife by making several 1-inch slits in the skin on each side, being careful not to cut in too deep. Put the fish on a dish and drizzle with the lemon juice and 1/2 of the oil. Press the garlic into the score marks. Rub the spice mix all over the inside and outside of the fish. Cover with plastic wrap, and allow it to marinate in the fridge for one hour. Heat a skillet large enough to hold the whole fish over high heat until it is almost smoking. Carefully pour the remaining oil into the pan and let it heat. Place the fish in the pan, sear it well on both sides, and then place it in the oven for about 7 minutes, or until the fish flakes easily. Transfer the fish to a serving platter.
• Combine all ingredients in a small bowl.

MOROCCAN SPICE MIX

Steps:

• Mix ingredients together thoroughly.
• Store in an airtight container for up to one (1) year.

MOROCCAN SEASONING (RAS-EL-HANOUT)

Steps:

• Combine all ingredients in an airtight container.
• Seasoning blends will taste best if used within 6 months (but most can be safely stored in a cool, dry place for up to a year).

MOROCCAN SPICES: HOMEMADE RAS EL HANOUT SPICE MIX

Steps:

• Prepare a small mixing bowl and carefully measure out all of your ingredients.
• Use a whisk to gently mix all of the ingredients into a well combined Moroccan spice blend.
• Transfer your Moroccan spice blend to a jar, and seal the lid.
• Store your Moroccan spice blend for up to 6 months on your spice rack.

MOROCCAN SPICE BLEND

Steps:

• Chuck it all in a bowl and mix it!

MOROCCAN SPICE

Steps:

• mix together and store in an airtight container

MOROCCAN SPICE BLEND

Steps:

• Combine all ingredients; store in an airtight container.

MOROCCAN SPICE BLEND

Steps:

• Blend all ingredients together well- store in an airtight container.

EASY RAS EL HANOUT

Steps:

• Gather the ingredients.
• Place all of the spices into a bowl and stir to combine evenly.
• Transfer the spice mix to a glass jar and store it in a dry, cool place away from heat and sunlight for up to six months. Enjoy it in your favorite meat, tagine, and stew recipes.

MOROCCAN SPICE BLEND - RAS EL HANOUT

Steps:

• Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon, cardamom, allspice, cayenne pepper and ground cloves and store in an airtight container away from the heat for up to several months.