Ras El Hanout Marinated Lamb Shawarma With Red Pepper Walnut Tahini Sauce Food

MOROCCAN SPICE BLEND - RAS EL HANOUT

Moroccan Spice Blend - Ras el Hanout image

Ras el Hanout means head of the shop and is a spice mix that can be found online and in many larger markets. It may contain as many as 100 spices and as few as 10. I make a base substitute from spices I have on hand in my own pantry. I make batches of about 1/3 cup that I can keep on hand for several recipes before I need to make more.

Provided by Rachael Ray : Food Network

Time 5m

Number Of Ingredients 10

Ingredients

1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon turmeric
1 tablespoon paprika
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1/2 teaspoon ground cloves

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.

RAS EL HANOUT

Ras El Hanout image

The king of spice mixes, this Moroccan curry-like mix has a delicious and subtle flavor. Use in tajines, grilled or fried meats, and soups. It is also great with cooked vegetables.

Provided by Habibi

Categories Moroccan

Time 10m

Yield 10 tablespoons

Number Of Ingredients 21

Ingredients

3 tablespoons paprika
2 1/2 tablespoons cumin
2 1/2 tablespoons ginger
4 teaspoons coriander
2 teaspoons cinnamon (cassia variety)
2 teaspoons turmeric
1 1/2 teaspoons fennel
1 1/2 teaspoons cardamom
1 1/4 teaspoons allspice
1 1/4 teaspoons dill seeds
1 1/4 teaspoons galangal
1 1/4 teaspoons lavender
1 1/4 teaspoons nutmeg
1/2 teaspoon bay leaf
1/2 teaspoon caraway seed
1/2 teaspoon cayenne
1/2 teaspoon clove
1/2 teaspoon cubeb pepper (or black pepper if you are unable to find cubeb)
1/2 teaspoon mace
1/2 teaspoon brown cardamom
35 saffron strands, stigmas

Steps:

Grind all ingredients and combine.
store in an airtight container in a cool, dark place.

ROASTED CAULIFLOWER WITH RAS EL HANOUT TAHINI SAUCE

Roasted Cauliflower With Ras El Hanout Tahini Sauce image

Entered for safe-keeping. From June 2012 Vegetarian Times. This recipe highlights the flavor differences between fresh and roasted Ras el Hanout, the king of spice from Morocco. This recipe calls for Recipe #479884 #479884 (heavy on ground coriander, low on cinnamon), but some may prefer the high cinnamon version of Recipe #374781 #374781.

Provided by KateL

Categories Cauliflower

Time 29m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
3 tablespoons tahini
2 -3 tablespoons ras el hanout spice mix (use Ras El Hanout - Moroccan Spice Mix from Vegetarian Times #479884 or Clean Eating Ras El Hanout Moroccan Spice Mix #374781)
8 cups cauliflower florets (2 small or 1 large head of cauliflower cut into 2-inch florets)
2 lemons, cut into wedges
2 tablespoons tahini
1 tablespoon lemon juice
2 teaspoons ras el hanout spice mix
1/2 cup water
salt and pepper, to taste (optional)
8 lemon wedges, for garnish (optional)

Steps:

CAULIFLOWER:.
Preheat oven to 400 F (204 C). Line baking sheet with parchment paper, or coat with cooking spray.
Whisk together oil, tahini, and Ras el Hanout in large bowl. Add cauliflower, and toss to coat cauliflower with sauce. Spread cauliflower on prepared baking sheet, and roast 20-25 minutes, or until browned and dry, stirring once or twice.
TAHINI SAUCE:.
Whisk together all ingredients with 1/2 cup water in bowl. Season with salt and pepper, if desired.
ASSEMBLE:.
Transfer cauliflower to platter, and drizzle with tahini sauce just before serving. Serve with lemon wedges.

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