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."
photo by Lavender Lynn
- Ready In:
- 5mins
- Ingredients:
- 10
- Serves:
-
24
ingredients
- 4 tablespoons coriander
- 2 tablespoons ginger
- 2 tablespoons cardamom
- 1 1⁄2 tablespoons cumin
- 1 1⁄2 teaspoons cinnamon
- 1 tablespoon turmeric
- 1 tablespoon black pepper
- 1 1⁄2 teaspoons mace
- 1 1⁄2 teaspoons cayenne pepper
- 3⁄4 teaspoon clove
directions
- Combine all ingredients and mix well. Store in an airtight jar.
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Reviews
-
I used this in several dishes during ZWT - thanks for sharing it :) -
This is a great spice blend. I mixed one tbsp with 2 tbsp olive oil and 1/4 c grated onion to marinate my chicken kabobs. Excellent flavor. Thanks for sharing the recipe. -
This is great on chicken. Made for ZWT9 for Hot Stuff. -
I made this as directed. Sprinkled some on my scrambled eggs and hmmm excellent way to change up plain scrambled eggs. Can't wait to try it on other foods. Made for ZWT9 and "The Apron String Travelers" -
This was very yummy on roasted potatoes! A nice mix of flavors. Thanks! Made for ZWT 2013 by team Hot Stuff.
RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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