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.
KUWAITI CINNAMON-ORANGE ICED TEA
Provided by Aarti Sequeira
Yield 6-8 servings
Number Of Ingredients 6
Steps:
- Make the tea: Combine 8 cups water, the orange peel and cinnamon stick in a saucepan over low heat and bring to a boil. Add the tea bags and turn off the heat. Let the tea steep for about 5 minutes (no more or else it will be bitter), then remove the tea bags and chill the tea; don't remove the cinnamon stick or the orange peel yet.
- Meanwhile, make the syrup: Combine 1 cup water, the sugar and ginger in a small saucepan over low heat and bring to a boil without stirring. Once boiling, turn off the heat. Rip the mint leaves and stalks into pieces and drop into the syrup. Let cool to room temperature, about 20 minutes. Strain the syrup, discarding the mint and ginger.
- Strain the tea into a pitcher. Add the mint syrup according to your taste buds and stir. Serve in tall glasses over ice and garnish with orange slices and cinnamon sticks, if you like. Sip languorously.
MOROCCAN COFFEE WITH SIX FRAGRANT SPICES
A jolt of Moroccan coffee with warming spices might just put body and soul back together at any time you like. I use double the amount of the spices. Use the amount that will best suit your taste.
Provided by Annacia
Categories Beverages
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the spices with the coffee beans in a grinder and whirr until the beans are finely ground.
- Bring 4 cups of water to boil.
- Put some milk-a cup or more-in a small saucepan over a low flame to heat. Do not let it come to a boil.
- If you are making the coffee in a filtered maker: Pour the coffee mixture into the paper-lined brewing cup. Pour about 2 ounces of boiling water over the coffee to allow the grounds to "bloom." Then slowly add the rest of the water, allowing it to drip through the grounds into the pot below.
- Or (for Mikekey) if you are using a French press: Put the coffee and spice mixture in the bottom of the press pot. Pour in the requisite amount of boiling water, put the top in place and let the mixture steep for 4 to 5 minutes. Press the plunger down.
- Pour the spiced coffee into cups and add hot milk (and sugar) if desired. Serve at once.
CINNAMON TEA
Add a cinnamon stick to an assam leaf tea to make this warming cinnamon-spiced brew that's great on cold days. Sweeten with a dollop of honey to taste
Provided by Miriam Nice
Categories Afternoon tea, Drink
Time 10m
Yield Makes one 500-600ml pot (serves 1-2)
Number Of Ingredients 3
Steps:
- Fill a large teapot with just-boiled water to warm it and set aside. Heat 600ml water in a pan with a cinnamon stick until boiling.
- Turn off the heat, add the assam tea leaves to the hot cinnamon water and leave to steep for 1-2 mins. Remove the cinnamon stick.
- Empty the teapot and strain the tea into it. Serve with honey to sweeten to taste.
Nutrition Facts : Calories 14 calories, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar
HOT AND SPICY HIMALAYAN TEA (CHAI TEA)
Milk, black tea, cardamom, cinnamon, and cloves are simmered together in this recipe for hot and spicy chai tea.
Provided by food4fit
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Combine water, brown sugar, ginger root, cinnamon stick, cardamom pods, cloves, bay leaves, fennel seeds, and peppercorns together in a pot; cover and boil for 20 minutes. Remove pot from heat, add tea leaves, and allow to steep for 10 minutes. Stir milk into tea mixture and bring to a boil; strain tea into tea cups.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 18.2 g, Cholesterol 3.3 mg, Fat 1.1 g, Fiber 1.6 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 35.8 mg, Sugar 15.1 g
CINNAMON-SPICED MOROCCAN CHICKEN
Cinnamon, cumin and ginger add authentic Moroccan flavor to boneless chicken thighs in this entree that's ready in less than 30 minutes.
Provided by Annacia
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix 1 tablespoon of the flour, cinnamon, cumin, ginger, ground red pepper and sea salt in shallow dish.
- Coat both sides of chicken with spice mixture.
- Heat oil in large skillet on medium heat.
- Add chicken and cook 3 minutes per side or until golden brown.
- Mix remaining 1 tablespoon flour and broth; add to skillet.
- Bring to boil.
- Stir in dates and almonds.
- Reduce heat to low; simmer, covered, 7 minutes, or until chicken is cooked through.
- Serve over couscous or rice.
Nutrition Facts : Calories 254, Fat 11.2, SaturatedFat 1.6, Cholesterol 57.3, Sodium 396.9, Carbohydrate 22.5, Fiber 3.4, Sugar 14.7, Protein 17.7
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