Moroccan Ras El Hanout Spice Mix 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.
MOROCCAN SPICE BLEND
For years, we've enjoyed dishes flavored with this version of ras el hanout, a Moroccan spice blend we use on everything from lamb stew to scrambled eggs. -Carol Ward, Deming, New Mexico
Provided by Taste of Home
Time 5m
Yield 1/4 cup.
Number Of Ingredients 10
Steps:
- Combine all ingredients; store in an airtight container.
Nutrition Facts : Calories 3 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 197mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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
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.
CHOCOLATE-CHIP OATMEAL COOKIES WITH RAS EL HANOUT
Everyone loves a good oatmeal cookie - and this one will take you straight to Morocco. Ras el hanout is a common Moroccan spice blend and translates to "top of the shop" in Moroccan Arabic, which suggests that the spices selected were the finest available in the merchant's shop at the moment. The fragrant and warming spices of ras el hanout pair beautifully with the sweetness of the oatmeal cookie and the sharpness of the dark chocolate. Because of the spice mixture, these cookies won't appear to brown much, so be careful not to overbake. You can use your favorite store-bought ras el hanout for your cookies or make your own blend (see tip).
Provided by Nargisse Benkabbou
Categories snack, cookies and bars, dessert
Time 30m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees and line a large baking sheet with parchment paper.
- Combine the sugar, butter, egg and vanilla in a large bowl, and use a handheld electric whisk or a stand mixer fitted with the paddle attachment to mix all ingredients until smooth, about 1 to 2 minutes.
- Add the oats, flour, ras el hanout, baking soda and salt; mix on a low speed until everything is just incorporated, about 30 seconds. Use a spatula to fold in the chocolate.
- Scoop the dough in single heaping tablespoonfuls and transfer them to the lined baking sheet, leaving about 2 inches between each piece.
- Bake until the edges are light golden brown and the center of each cookie is a bit soft, 10 to 12 minutes. Remove from the oven and leave the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container for up to 4 days at room temperature.
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
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 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
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