Spice It Up With Moroccan Ras El Hanout Food
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
SPICE IT UP WITH MOROCCAN RAS EL HANOUT
There are many, many variations of Ras el hanout and it's earthly combination of ingredients enhances the flavor of any Moroccan dish.
Provided by Daily Inspiration S @DailyInspiration
Categories Seasoning Mixes
Number Of Ingredients 12
Steps:
- Mix together all ingredients and store in a spice container.
- Use on meats, vegetables and any Moroccan dish you choose.
MOROCCAN RAS EL HANOUT SPICE MIX
A quick and easy spice mix for Ras el Hanout. Very rich sweet flavours with pungent aroma. Where possible try and grind your own fresh spices, its very simple and you only need a small mortar and pestle. :-) Yield will be enough be for 4 to 6 large stews but will very depending on recipe,
Provided by Paella Pete
Categories Moroccan
Time 10m
Yield 4-6 stews
Number Of Ingredients 14
Steps:
- Grind peppercorns, coriander seeds and star anise. Mix all ingredients in a small bowl (or cup) until well mixed. Mix will keep for a little over a month. Tip: place some cling film directly over the mix to keep it fresher!
Nutrition Facts : Calories 15.6, Fat 0.7, SaturatedFat 0.1, Sodium 583.8, Carbohydrate 2.7, Fiber 1.1, Sugar 0.2, Protein 0.5
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 - 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 - MOROCCAN SPICE MIX FROM VEGETARIAN TIMES
Entered for safe-keeping. From June 2012 Vegetarian Times. Yet another version of this spice best known as seasoning in Moroccan couscous, as you will have to experiment to find your favorite version to suit your taste preference and spice availability. Compared to my Recipe #374781 #374781, this version has much less cinnamon, and a lot more ground coriander, and it uses smoked paprika. Ras El Hanout can contain up to 50 different spices and vary in heat and intensity. VT said its version is mild and simplified, yet full of flavor.
Provided by KateL
Categories Moroccan
Time 5m
Yield 1/4 cup
Number Of Ingredients 10
Steps:
- Combine all ingredients in small bowl. Store in airtight container.
RAS EL-HANOUT, MOROCCAN SPICED CHICKEN
This recipe appeared in a local food magazine called MIX. It was simple to prepare, but wonderfully different. The spices blend together during cooking to make a wonderfully rich and deep flavor. The dutch oven cooking produces a tender, falling-off-the-bone chicken. This recipe would originally be prepared in an earthenware cooking vessel, called a Tagine, which has a conical lid. I'm sure most of us don't have one lurking in our cupboards, but the results from a Dutch Oven are wonderful. Served with some steamed rice, the little ones were asking for seconds and the adults were asking for thirds.
Provided by Pasta-Bella
Categories Chicken
Time 1h25m
Yield 4-8 serving(s)
Number Of Ingredients 16
Steps:
- To make the Ras al-hanout spice mixture: Combine the cinnamon, turmeric, black pepper, nutmeg, cardamom and cloves in a small bowl.
- Thoroughly pat the chicken dry and dredge in the ras al-hanout spices until pieces are nicely covered but not over-loaded. Place in a bowl or large dish and scatter thyme and garlic over the chicken. Pour 1/2 C olive oil over and toss to coat thoroughly. Cover with plastic wrap and refrigerate overnight if possible, or several hours.
- Remove marinated chicken and place on counter for 30 minutes. Heat 1 T. olive oil in a Dutch oven over medium-high heat. Remove chicken from the dish, keeping the marinade, and brown chicken on all sides in the hot oil. (Do not rush this as the browning will help keep the chicken from feeling "dusty" from the spice mix covering it. This is also why you do not want to over-load the chicken with the spice mix.)
- Set the chicken aside and add the onion to the Dutch oven, cook until translucent.
- Return the chicken to the Dutch oven, adding the lemon and the reserved marinade. Sprinkle generously with salt. Add enough broth to almost cover the chicken, bring to a simmer, cover and cook until the chicken has begun to pull away from the bones and is quite tender, about 1 hour and 15 minutes.
- Remove the lid the last 15 minutes of cooking time to reduce the broth. If it needs to reduce further, remove the chicken and boil the broth until nicely reduced to approximately 2 cups, but you can reduce it less if you want more sauce. You can thicken the sauce with cornstarch mixed with water.
- Serve with white rice or other grain of choice.
Nutrition Facts : Calories 667.7, Fat 52.8, SaturatedFat 10.5, Cholesterol 138.1, Sodium 697.5, Carbohydrate 14.8, Fiber 6.2, Sugar 2.5, Protein 35.4
RAS EL HANOUT (MOROCCAN SPICE MIX)
This is just one version of ras el hanout, which can be added to many Moroccan savoury dishes. I like crushing the toasted whole spices with a mortar & pestle. Relieves a lot of stress! Derived from a recipe I found on the net.
Provided by Tina and Dave
Categories Moroccan
Time 15m
Yield 1/4 cup
Number Of Ingredients 10
Steps:
- Put all the whole spices in a nonstick pan over medium-high heat and toast for 3-5 minutes stirring constantly. Your kitchen should start smelling wonderful!
- Remove from heat and cool.
- Grind the ingredients to a fine powder,using a mortar and pestle or a grinder,.
- Sift to remove any unground bits.
- Place in a tightly sealed container and store in a cool, dark place, or in the freezer.
Nutrition Facts : Calories 1066.1, Fat 30.7, SaturatedFat 9, Sodium 18671, Carbohydrate 212.7, Fiber 84.2, Sugar 7, Protein 32.4
RAS-EL-HANOUT (MOROCCAN SPICE BLEND)
Makes just about 1/4 cup (?) needed to complete recipe#230031 and thought you might be able to use it too. Posted for ZWT3
Provided by Julie Bs Hive
Categories Spanish
Time 5m
Yield 1/4 cup
Number Of Ingredients 10
Steps:
- Using a mortar and pestle or a spice grinder, reduce the ingredients to a fine powder. Sift to remove fibrous elements. Place in a tightly sealed container and store in a cool, dark place, or in the freezer.
Nutrition Facts : Calories 340.2, Fat 13.8, SaturatedFat 6.6, Sodium 18640.2, Carbohydrate 60.2, Fiber 23.1, Sugar 6.1, Protein 7.3
RAS EL HANOUT A MOROCCAN SPICE BLEND BY RACHAEL RAY
Make and share this Ras El Hanout a Moroccan Spice Blend by Rachael Ray recipe from Food.com.
Provided by Miss Fannie
Categories High Fiber
Time 5m
Yield 1/3 cup, 1 serving(s)
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.
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