Moroccan Spice Mix Food

RAS EL HANOUT - MOROCCAN SPICE MIX

Ras El Hanout - Moroccan Spice Mix image

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

Ingredients

2 teaspoons ground nutmeg
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons turmeric
2 teaspoons salt
2 teaspoons cinnamon
1 1/2 teaspoons sugar
1 1/2 teaspoons paprika
1 1/2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1 teaspoon cardamom powder
1 teaspoon ground allspice
1/2 teaspoon ground cloves

Steps:

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

MOROCCAN SPICE BLEND

Moroccan Spice Blend image

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

Ingredients

1-1/4 teaspoons ground allspice
2 teaspoons ground nutmeg
1-1/2 teaspoons coarsely ground pepper
1-1/2 teaspoons ground mace
1 teaspoon ground cinnamon
1-1/2 teaspoons ground cardamom
2 teaspoons ground ginger
2 teaspoons salt
1 teaspoon ground turmeric
1/8 teaspoon saffron threads or 1/2 teaspoon additional ground turmeric

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 BLEND

Moroccan Spice Blend image

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

Ingredients

1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Steps:

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

HOMEMADE MOROCCAN SPICE MIX RECIPE

Homemade Moroccan Spice Mix Recipe image

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

Ingredients

1 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon ground white pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground turmeric

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 SEASONING (RAS-EL-HANOUT)

Moroccan Seasoning (Ras-el-Hanout) image

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

Ingredients

1/2 tsp Ground Cumin
1/2 tsp Paprika
1/2 tsp Ground Coriander
1/4 tsp Ground Turmeric
1/4 tsp Ground Allspice
1/4 tsp Ground Cloves
1/4 tsp Ground Ginger
1/4 tsp Cinnamon
1/2 tsp Salt (optional; see note)
1/4 tsp Ground Black Pepper (optional; see note)

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

MOROCCAN SPICES: HOMEMADE RAS EL HANOUT SPICE MIX

Moroccan Spices: Homemade Ras El Hanout Spice Mix image

Provided by Claudia Gomez

Time 15m

Yield 2

Number Of Ingredients 9

Ingredients

1 tsp of cumin powder
1 tsp of ground ginger
1 tsp of salt
1 tsp of black pepper
½ tsp of cinnamon powder
½ tsp of ground coriander
½ tsp of cayenne pepper powder
½ tsp of allspice powder
¼ tsp of ground cloves

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.

Nutrition Facts : ServingSize 2

MOROCCAN SPICE BLEND

Moroccan Spice Blend image

A basic Moroccan spice blend for a tingley and smokey taste for rice, marinade or as an aromatic for tagine.

Provided by cloudstrife

Time 10m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Chuck it all in a bowl and mix it!

MOROCCAN SPICE BLEND

Moroccan Spice Blend image

A basic Moroccan spice mix - store in an airtight container. Can be used as a rub or in casseroles or tagine cooking

Provided by Jubes

Categories Moroccan

Time 10m

Yield 3 tablespoons (approx), 8-10 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon black pepper, coarse ground
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper

Steps:

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

EASY RAS EL HANOUT

Easy Ras El Hanout image

The famous Moroccan spice blend, ras el hanout, might include 30 or more ingredients. This recipe is simpler but still tasty and aromatic.

Provided by Christine Benlafquih

Categories Spice Mix Ingredient

Time 10m

Number Of Ingredients 13

Ingredients

2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves

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.

Nutrition Facts : Calories 2 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 0 g, Fat 0 g, ServingSize 1/4 cup spice mix (36 servings), UnsaturatedFat 0 g

MOROCCAN SPICED WHITE FISH

Moroccan Spiced White Fish image

Provided by Food Network

Categories main-dish

Time 1h22m

Yield 2 servings

Number Of Ingredients 16

Ingredients

1 to 2 pounds whole white fish
1 lemon, juiced
1/4 cup olive oil
2 garlic cloves, chopped
4 tablespoons Moroccan Spice mix, recipe follows
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon paprika
1 teaspoon turmeric
1 teaspoon ground ginger
1 tablespoon sugar
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper

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.

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