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.
RAS EL HANOUT
This spice mix is often called for in many Moroccan dishes.
Provided by NATHALIE1
Categories World Cuisine Recipes African North African Moroccan
Time 5m
Yield 12
Number Of Ingredients 12
Steps:
- Mix salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne pepper, allspice, nutmeg, and cloves in a small bowl until evenly blended. Store in an airtight container up to 1 month.
Nutrition Facts : Calories 4.4 calories, Carbohydrate 0.8 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 194.5 mg, Sugar 0.1 g
EASY RAS EL HANOUT
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
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
RAS EL HANOUT SPICE MIX
A North African medley of fragrant spices to be used in tagines, as a marinade and much more - add rose petals for extra authenticity
Provided by Cassie Best
Categories Condiment, Dinner
Time 5m
Yield Makes 1 small jar
Number Of Ingredients 8
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
There are as many different recipes for this as there are Moroccan cooks; this is the blend I learned in culinary school and it's darn tasty. This recipe assumes you are using all pre- ground spices, but it's even better if you start with whole spices, toast them, and grind yourself.
Provided by IngridH
Categories Moroccan
Time 5m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients and mix well. Store in an airtight jar.
RAS EL HANOUT
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
Steps:
- Grind all ingredients and combine.
- store in an airtight container in a cool, dark place.
MOROCCAN SPICE BLEND - RAS EL HANOUT
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
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
Here is yet another version of that mysterious spice blend with its origins in Morocco. This version is based on Paula Wolfert's, the authority on Moroccan cooking (outside of Morocco). Ras el hanout roughly translates to "head of the shop" and according to sources on the internet (and we all know that everything we read on the internet is true ;-)) the authentic versions can contain up to 100 ingredients, among them Spanish Fly and hashish. My version contains only ingredients that I am able to find at my nearby neighborhood ethnic markets; hence, no hashish or Spanish Fly. Since I have been unable to find certain types of peppers included in some recipes, I use dried chipotle peppers. No, it is not Morrocan; but it adds a hint of smokiness, on top of the smoked paprika, which I add later during the actual food prep. Although some versions of Ras include paprika, I feel that I have more control over the flavor if it is added later. Then I use Spanish smoked paprika (De la Vera).
Provided by French Terrine
Categories Moroccan
Time 1h
Yield 3/4 cup
Number Of Ingredients 18
Steps:
- Heat a small skillet over moderate heat. When hot, add white peppercorns, aniseed, cumin seed, coriander, cloves, and allspice berries. Stir constantly until fragrant and oils are released (only a few minutes). Remove from heat and allow to cool in a separate bowl.
- Husk the cardamom pods, reserving the fragrant seeds. I love the flavor of cardamom, so I use more than what Paula Wolfert recommends above.
- Remove seeds and veins from dried chipotles and break apart.
- Break up nutmeg in a mortar and pestle.
- Once peppercorns, aniseed, cumin seed, coriander, cloves, and allspice berries have cooled, combine with remaining ingredients in a spice grinder and grind all together until fine. A coffee grinder works well, but then you will not want to grind coffee in it anymore. Even Alton Brown believes in having a separate grinder dedicated to the grinding of spices.
- Sift through a strainer to remove fibers from galangale, turmeric, ginger and any pieces that just do not grind.
- Store in a glass jar under regrigeration.
- A typical slather to make is to combine 1 Tbsp of this blend with 1 Tbsp of Spanish smoked paprika. Crush at least one large clove of garlic into a paste with Kosher salt. Combine with the paprika and Ras, then add olive oil and the juice of one lemon. Slather over chicken, lamb, or fish and roast until done.
Nutrition Facts : Calories 216.7, Fat 13.2, SaturatedFat 7.8, Sodium 25.2, Carbohydrate 24.4, Fiber 8.2, Sugar 9.4, Protein 4.3
RAS-EL-HANOUT
Provided by Bon Appétit Test Kitchen
Categories Bon Appétit
Yield Makes approximately 2 tablespoons
Number Of Ingredients 10
Steps:
- Toast coriander and cumin seeds in a small skillet over medium heat, stirring occasionally, until aromatic and slightly darkened, about 4 minutes. Transfer to a spice mill; let cool. Add crushed red pepper flakes. Process until finely ground. Transfer to a small bowl. Add remaining ingredients; whisk to blend. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
RAS EL HANOUT
From Cooking Light May 2006. The name loosely translates into "top of the shop". Some versions of this Morrocan spice blend may contain up to 50 spices. This combination can be varied as you prefer.
Provided by SusieQusie
Categories Moroccan
Time 10m
Yield 3 1/2 tablespoons, 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients; store in an airtight container.
SLOW ROAST RAS EL HANOUT LAMB & COUSCOUS
Let your oven do all the work with this shoulder of lamb. It's heady with North African spices and the couscous is soaked in the pan juices
Provided by Good Food team
Categories Dinner
Time 4h40m
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Using a pestle and mortar or a mini chopper, mash or chop the garlic with a generous pinch of salt, then add the lemon juice, ras el hanout spice mix and olive oil, then pound or chop to a rough paste. Use a small knife to make small incisions all over the lamb. Sit the lamb in a large, shallow casserole dish or deep roasting tin, then rub the paste all over the lamb and into the cuts. Leave at room temperature for 1 hr, or better still cover and chill overnight.
- When ready to cook, heat the oven to 160C/140C fan/gas 3. Scatter the onion wedges around the lamb, then cover the dish with a lid or tightly with foil and roast for 3 hrs. Remove from the oven and uncover. Stir the onions and baste the lamb in the juices, then turn the oven up to 180C/160C fan/gas 4 and continue to roast the lamb, uncovered, for 25-30 mins until browned.
- Lift the lamb and onions onto a board to rest and put the kettle on. Stir the couscous and raisins into the lamb dish so they're coated in the roasting juices. Pour over enough boiling water from the kettle to just cover the couscous, then cover the dish and leave for 5 mins. Uncover and fluff the couscous up with a wooden spoon, then stir through the chickpeas, chopped herbs and preserved lemon or lemon juice, and season to taste. Bring the lamb, onions and the couscous to the table to serve.
Nutrition Facts : Calories 814 calories, Fat 39 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 56 grams protein, Sodium 0.4 milligram of sodium
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