Ras el Hanout

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Ras el Hanout
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This recipe and others can be found in the following article:

Moroccan Tagines

by Nancy Gerlach 

 

Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations 



Ingredients


1 teaspoon caraway seeds
1 teaspoon cumin seeds
1/4 teaspoon cardamom seeds
One 2-inch piece cinnamon stick
6 allspice berries
4 whole cloves
1/2 teaspoon dried lavender (optional)
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon ground cayenne
1/4 teaspoon ground nutmeg
1/4 teaspoon ground turmeric


Instructions


Heat a heavy skillet over high heat, add the caraway, cumin, cardamom, cinnamon, allspice, and cloves and dry-roast until the seeds darken and become fragrant, being careful that they don't burn. Allow the mixture to cool completely.

Place the toasted mixture in a spice mill or coffee grinder along with the lavender, and process to a fine powder. Sift the mixture if you want a fine blend.

Combine the toasted mix with the remaining ground spices and stir to blend. Store in an airtight container in a cool, dark, dry place for up to 4 months.

Servings
2 to 3 tablespoos
Servings
2 to 3 tablespoos
Ras el Hanout
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

This recipe and others can be found in the following article:

Moroccan Tagines

by Nancy Gerlach 

 

Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations 



Ingredients


1 teaspoon caraway seeds
1 teaspoon cumin seeds
1/4 teaspoon cardamom seeds
One 2-inch piece cinnamon stick
6 allspice berries
4 whole cloves
1/2 teaspoon dried lavender (optional)
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon ground cayenne
1/4 teaspoon ground nutmeg
1/4 teaspoon ground turmeric


Instructions


Heat a heavy skillet over high heat, add the caraway, cumin, cardamom, cinnamon, allspice, and cloves and dry-roast until the seeds darken and become fragrant, being careful that they don't burn. Allow the mixture to cool completely.

Place the toasted mixture in a spice mill or coffee grinder along with the lavender, and process to a fine powder. Sift the mixture if you want a fine blend.

Combine the toasted mix with the remaining ground spices and stir to blend. Store in an airtight container in a cool, dark, dry place for up to 4 months.

Servings
2 to 3 tablespoos
Servings
2 to 3 tablespoos
Share this Recipe