Ras Al Hanout Pistachio Belgian Waffles Food

RAS EL HANOUT SPICE MIX

Steps:

• Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
• Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.

RAS EL HANOUT COUSCOUS

Steps:

• Place the couscous in a bowl, pour in the sesame seed oil and Ras el Hanout. Stir well by hand until all grains are coated in oil - this will help prevent the couscous from clumping.
• If you have the time, steam the couscous as this will further reduce clumping and improve the consistency of the grains. Towards the end of the steaming, add the raisins to the boiling water to soak.
• If cooking the couscous by boiling, then pour boiled chicken stock into the bowl, sufficient to cover the grains + 1cm. Add the raisins at this stage and stir. Cover the bowl to keep the steam inches Wait 5 minutes and stir with a fork to loosen the grains.
• Once the couscous is cooked and cooled, stir in the remaining ingredients except the Sumac and enough of the coriander to garnish.
• Garnish with sprinkled sumac and finely chopped coriander.

RAS AL HANOUT PISTACHIO BELGIAN WAFFLES

Steps:

• To make the syrup: Place the ingredients in a medium saucepan. Bring to a boil, then reduce heat to a simmer and cook until thick and syrupy, about 20 minutes. To make the waffles: Preheat the waffle iron. Sift flour, sugar, ras al hanout, baking powder, and salt onto a large piece of parchment paper. Set aside. Mix the egg yolks and brown butter in the bowl of a standing mixer fitted with the paddle attachment until combined. Add the half & half to the egg yolks and mix at the lowest speed. Slowly add the dry ingredients to the egg yolks, mixing to combine. Do not overmix. In a clean mixing bowl, whisk or beat the egg whites until they form soft peaks. Fold half of the egg whites into the batter. Gently fold in the remaining egg whites until just combined. Ladle the batter into the heated waffle iron and sprinkle 2 tablespoons pistachios over the top before closing the waffle iron. Cook according to manufacturer's instructions (our large Belgian waffles took about 4½ minutes). Waffles may be kept warm in a 250°F oven for up to 20 minutes. They may be frozen for up to one month, then toasted before serving.