Easy Ras El Hanout Recipes
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
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
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
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
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.
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.
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
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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