Moroccan Spice Recipes

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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



Moroccan Spice Blend image

Steps:

  • Whisk together all ingredients in a small bowl until combined well.

1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

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



Moroccan Spice Blend image

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.

1-1/4 teaspoons ground allspice
2 teaspoons ground nutmeg
1-1/2 teaspoons coarsely ground pepper
1-1/2 teaspoons ground mace
1 teaspoon ground cinnamon
1-1/2 teaspoons ground cardamom
2 teaspoons ground ginger
2 teaspoons salt
1 teaspoon ground turmeric
1/8 teaspoon saffron threads or 1/2 teaspoon additional ground turmeric

MOROCCAN SPICE RUB (FOR LAMB & OTHER MEAT)

From The New Elegant But Easy Cookbook by Marian Burros and Lois Levine, c. 1998. If you want to add something a little extra to a rack or lamb or a leg of lamb, you can rub some of this on the meat, to your taste. You can also use on other types of meat.

Provided by NELady

Categories     Low Cholesterol

Time 5m

Yield 5 Tablespoons, 1 serving(s)

Number Of Ingredients 10



Moroccan Spice Rub (For Lamb & Other Meat) image

Steps:

  • Mix the cumin, paprika, coriander, salt, pepper, cinnamon, allspice, cloves, and cayenne thoroughly. Rub on the surface of the meat. Rub the garlic over the spices and refrigerate overnight. Without the garlic the spices will keep for months in a tightly covered, air-tight covered container.

Nutrition Facts : Calories 126.9, Fat 5.1, SaturatedFat 0.5, Sodium 2357.4, Carbohydrate 23.2, Fiber 8.9, Sugar 1.3, Protein 5.5

2 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon ground coriander
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon clove
1/8 teaspoon cayenne, to taste
2 tablespoons minced fresh garlic, to taste

MOROCCAN SPICE BLEND

A basic Moroccan spice mix - store in an airtight container. Can be used as a rub or in casseroles or tagine cooking

Provided by Jubes

Categories     Moroccan

Time 10m

Yield 3 tablespoons (approx), 8-10 serving(s)

Number Of Ingredients 10



Moroccan Spice Blend image

Steps:

  • Blend all ingredients together well- store in an airtight container.

2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon black pepper, coarse ground
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper

MOROCCAN SPICE BLEND

A basic Moroccan spice blend for a tingley and smokey taste for rice, marinade or as an aromatic for tagine.

Provided by cloudstrife

Time 10m

Yield Serves 4

Number Of Ingredients 0



Moroccan Spice Blend image

Steps:

  • Chuck it all in a bowl and mix it!

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