Moroccan Seasoning 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
Ras-El-Hanout - This vibrant spice blend makes an excellent addition to lamb burgers or roasted chicken. Store in an airtight container in a cool, dark, dry place.
Categories Condiment/Spread Ginger No-Cook Quick & Easy Spice Cinnamon Clove Gourmet
Yield Makes 2 tablespoons
Number Of Ingredients 9
Steps:
- Whisk together all ingredients in a small bowl until combined well.
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.
SPICY ZA'ATAR - ALL PURPOSE MOROCCAN SEASONING
This is a spicy version of za'atar from Northern Africa. It is great for sprinkling over tagines, vegetables, and pita sandwiches. It looks a bit different from the za'atar that I usually use (Middle Eastern and Mediterranean types), which is heavier with thyme. From the Flavors of Africa Cookbook, by Dave DeWitt (Chile pepper aficionado extraordinaire). Posted for ZWT4.
Provided by PalatablePastime
Categories Moroccan
Time 5m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Blend and store in an airtight container.16.
Nutrition Facts : Calories 11.1, Fat 0.9, SaturatedFat 0.1, Sodium 0.4, Carbohydrate 0.7, Fiber 0.4, Protein 0.3
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- Cumin or “kamoun”: The spice most used in Moroccan cuisine is undoubtedly cumin. In cooking in general, cumin is one of the spices that chefs use to prepare a mixture of spices such as Ras-el-hanout.
- Coriander or “Arab parsley”: Moroccans use coriander in the making of soups, minced meatballs, and Tagines. Prefer fresh coriander with a much more delicate flavor than its dry or seeded variant.
- The ginger or “Chkinjbir “: Fresh ginger is refreshingly spicy and peppery; grate it or squeeze it to extract the juice. Dried and powdered, it loses some of its characteristics but remains interesting in many preparations.
- Paprika or “Felfla hloua”: Did you know that paprika is a spice native to Hungary? Paprika is very good for its color but also for its taste, sweet, slightly bitter, subtly spicy, and very aromatic.
- Black pepper or “Ibzar” pepper: Grey, white, black, its perfume differs slightly according to its color. The latter depends on the tree that produces it and/or the maturity of the seed.
- Turmeric or “Kharkoum” (turmeric): Moroccan turmeric is harvested and dried in South Asia and then powdered in Morocco to preserve all its flavors. People use this spice as a food coloring.
- Cinnamon or “Karfa”: We will note two types of cinnamon: the finest, the Ceylon cinnamon, and the Chinese cinnamon which is darker. A lot of people consider cinnamon the queen of spices, it is the oldest spice that still exists.
- Garlic, or “Touma”: If garlic comes from the north of the Asian continent, it fits perfectly into Moroccan cuisine. It enhances the taste of dishes and aids digestion.
- Cloves or “Kronfel” (cloves): We’re not going to lie to you, cloves have a tenacious, pungent, pungent flavor. But, we appreciate them because they perfectly enhance the taste of the other spices associated with them.
- The “Saafrane beldi” saffron: Let’s finish in beauty with saffron, the spice that is worth its weight in gold. It exists in two forms; in powder or in filaments.
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