Moroccan Seasoning Mix Food
MOROCCAN SEASONING (RAS-EL-HANOUT)
This unique and exotic Moroccan Seasoning (also called Ras El Hanout) is a great addition to beef, lamb, chicken or to any vegetables. Add pita bread and hummus on the side for a fun and richly flavorful meal. Makes 2 1/2 tsp - enough for a recipe that will serve 4 (use the slider below adjust).
Provided by Jess Smith via Inquiring Chef
Number Of Ingredients 10
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).
Nutrition Facts : Calories 5 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 292 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
RAS EL HANOUT - MOROCCAN SPICE MIX
Ras el Hanout ( "top of the shop" ) is a spice mixture from Morocco that can contain anywhere from 10-100 different spices. After checking cookbooks & searching online I decided on this combination for this spice mix.
Provided by FDADELKARIM
Categories Moroccan
Time 10m
Yield 8 tablespoons
Number Of Ingredients 14
Steps:
- Mix all the spices together.
- Store in an airtight container.
HOMEMADE MOROCCAN SPICE MIX RECIPE
This homemade Moroccan spice mix recipe uses these six ground spices: Ginger, White Pepper, Coriander, Turmeric, Allspice, and Cinnamon for a Moroccan seasoning you can use to make your next Moroccan dish.
Provided by The Wanderlust Kitchen
Categories Sauces and Seasonings
Time 5m
Number Of Ingredients 6
Steps:
- Combine all ingredients. Use immediately, or store in an airtight container for up to one year. Makes a little over one Tablespoon.
Nutrition Facts : ServingSize 1 serving, Calories 22 kcal, Carbohydrate 5 g, Protein 1 g, Sodium 2 mg, Fiber 2 g
MOROCCAN SPICE BLEND
Ras-El-Hanout - This vibrant spice blend makes an excellent addition to lamb burgers or roasted chicken. Store in an airtight container in a cool, dark, dry place.
Categories Condiment/Spread Ginger No-Cook Quick & Easy Spice Cinnamon Clove Gourmet
Yield Makes 2 tablespoons
Number Of Ingredients 9
Steps:
- Whisk together all ingredients in a small bowl until combined well.
MOROCCAN SPICE BLEND
For years, we've enjoyed dishes flavored with this version of ras el hanout, a Moroccan spice blend we use on everything from lamb stew to scrambled eggs. -Carol Ward, Deming, New Mexico
Provided by Taste of Home
Time 5m
Yield 1/4 cup.
Number Of Ingredients 10
Steps:
- Combine all ingredients; store in an airtight container.
Nutrition Facts : Calories 3 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 197mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
MOROCCAN SPICE SEASONING
This Moroccan Spice Seasoning takes just minutes to put together and can be used on chicken, fish, meat, vegetables and everything in between. It uses ingredients that you will already have in your cupboard and you get to control the flavours yourself.
Provided by Julia Pinney
Categories Spice Blends
Time 10m
Number Of Ingredients 7
Steps:
- Using a mortar and pestle or a spice grinder, grind down the cloves and the chili flakes together.
- Combine all the ground spices, including the ground cloves, chili flakes, salt and pepper. Whisk to combine.
- Use immediately or store in an airtight glass jar for up to three months.
Nutrition Facts : ServingSize 1 tablespoon, Calories 25 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1177 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
SPICY ZA'ATAR - ALL PURPOSE MOROCCAN SEASONING
This is a spicy version of za'atar from Northern Africa. It is great for sprinkling over tagines, vegetables, and pita sandwiches. It looks a bit different from the za'atar that I usually use (Middle Eastern and Mediterranean types), which is heavier with thyme. From the Flavors of Africa Cookbook, by Dave DeWitt (Chile pepper aficionado extraordinaire). Posted for ZWT4.
Provided by PalatablePastime
Categories Moroccan
Time 5m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Blend and store in an airtight container.16.
Nutrition Facts : Calories 11.1, Fat 0.9, SaturatedFat 0.1, Sodium 0.4, Carbohydrate 0.7, Fiber 0.4, Protein 0.3
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- Cumin or “kamoun”: The spice most used in Moroccan cuisine is undoubtedly cumin. In cooking in general, cumin is one of the spices that chefs use to prepare a mixture of spices such as Ras-el-hanout.
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- Cinnamon or “Karfa”: We will note two types of cinnamon: the finest, the Ceylon cinnamon, and the Chinese cinnamon which is darker. A lot of people consider cinnamon the queen of spices, it is the oldest spice that still exists.
- Garlic, or “Touma”: If garlic comes from the north of the Asian continent, it fits perfectly into Moroccan cuisine. It enhances the taste of dishes and aids digestion.
- Cloves or “Kronfel” (cloves): We’re not going to lie to you, cloves have a tenacious, pungent, pungent flavor. But, we appreciate them because they perfectly enhance the taste of the other spices associated with them.
- The “Saafrane beldi” saffron: Let’s finish in beauty with saffron, the spice that is worth its weight in gold. It exists in two forms; in powder or in filaments.
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