Moroccan Spice Recipes
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.
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
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
Steps:
- Chuck it all in a bowl and mix it!
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
Steps:
- Blend all ingredients together well- store in an airtight container.
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
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
More about "moroccan spice recipes"
12 ESSENTIAL SPICES FROM MOROCCO & HOW TO USE THEM
From heyexplorer.com
Author Danielle UyPublished 2020-11-02Estimated Reading Time 6 mins
- Saffron (Zafrane) Hailed as the world’s most legendary spice, saffron is easily a global phenomenon when it comes to cooking. Most of the world’s saffron supply comes from very few countries—Morocco included.
- Ras El Hanout. If you want to take Moroccan flavors home with you, ras el hanout is your best bet. This spice brings out the best of Moroccan spices—it is literally composed of over a dozen of them!
- Black pepper (Ibzar or elbezar) Not much has to be said of black pepper, as it is a lot more common than the previous Moroccan spices. That said, it is worth knowing that Moroccan cuisine uses black pepper very generously.
- Turmeric (Kharkoum or quekoum) Nothing provides more color to food than turmeric. Easily recognizable for its yellow hue, turmeric is popular in Moroccan cuisine.
- Fenugreek seeds (Helba or halba) Known for its fragrance and biting taste, fenugreek seeds frequently show up in Moroccan chicken dishes. The herb itself has a sweet flavor, but Moroccan cuisine typically makes use of its bitter seeds to add character to a dish.
- Cumin (Kamoun or kamoon) Pungent and aromatic, cumin provides a powerful taste to any Moroccan dish. As this spice mixes strongly, Moroccans are particular in using this as a flavoring.
- Ginger (Skinjbir) Another strong ingredient, the ginger spice is widely used in tagines, stews, and soups in Moroccan cuisine. Either grounded or powdered, ginger boasts of excellent medical benefits, as well: It is another natural anti-inflammatory and antioxidant properties, to say the least.
- Cinnamon (Karfa) Inarguably, cinnamon has made a name for itself in the global sphere. It has become a popular addition to trendy beverages and desserts worldwide.
- Anise seed (Nnafaâ or naffa) Boasting a licorice-like flavor, anise seed mostly fulfills its purpose in Moroccan dessert—like krachel, cookies, and bread.
- Paprika (Felfla hlouwa) In Morocco, paprika refers to the sweet product of grounded dried bell peppers. Its spicier counterpart, hot paprika, is called cayenne pepper.
GLOSSARY OF SPICES USED IN MOROCCAN COOKING - THE …
HOMEMADE MOROCCAN SPICE BLEND - SWEET PEAS AND SAFFRON
Instructions. Stir together all ingredients and store in an airtight container for up to a year. Use aggressively: 1 tablespoon per 7 oz chicken breast, 0.5 tablespoon per 4 oz salmon fillet, and roughly 2 tablespoons per lb of vegetables.
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IS MOROCCAN FOOD SPICY ? WHAT YOU REALLY NEED TO KNOW …
Authentic Moroccan recipes make use of many spices like ginger, cumin, turmeric, and many other spices, giving Moroccan food those rich, fragrant, and delicious flavors. So if this is what you mean by spicy, Moroccan cuisine is very spicy as it uses a great mix of spices. However, most traditional Moroccan recipes are not spicy hot.
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I only recently discovered this unique spice blend that makes everything (well ... Recipes that Use Moroccan Seasoning. Sheet Pan Chicken Shawarma; Favorite Tools. Ball 4-oz mason jars (set of 24) Print Recipe. 4.06 from 17 votes. Moroccan Seasoning (Ras-el-Hanout) This unique and exotic Moroccan Seasoning (also called Ras El Hanout) is a great addition to …
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MOROCCAN SPICE BLEND (TAGINE SPICE MIX) - THIS HEALTHY TABLE
Sharing is caring! This Moroccan tagine spice blend is incredibly versatile. It's great on burgers, roasted chicken, rice dishes, lamb, roasted vegetables, or chili. This homemade spice mix is easy to make and is a small batch (3 teaspoons) so you can use it all in one or two dishes!
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MOROCCAN CUISINE - WIKIPEDIA
Moroccan cuisine is influenced by Morocco's interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine is usually a mix of Amazigh, Southern Saharan, Arab, Andalusian, and Mediterranean cuisines, with slight European (French and Spanish) and sub-Saharan influences.. According to Moroccan chef and cuisine researcher Hossin Houari, …
From en.wikipedia.org
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MOROCCAN FOOD – 15 TRADITIONAL DISHES TO EAT IN MOROCCO
What is typical Moroccan food? A typical meal in Morocco is made with chicken, beef or lamb in a tagine with vegetables. Couscous is also very typical Moroccan food. Is Moroccan food spicy? Authentic Moroccan cuisine uses a lot of spices, but it’s not necessarily spicy per se, although it will be very flavorful. Most Moroccan food isn’t ...
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MOROCCAN-INSPIRED SPICE BLEND RECIPE | CHATELAINE
1 tsp coriander. 1 tsp cumin. 1 tsp ginger. 1 tsp nutmeg. 1 tsp turmeric. 3/4 tsp pepper. 3/4 tsp sweet paprika. 1/2 tsp ground allspice. 1/2 tsp cardamom.
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MOROCCAN FOOD: 30 MUST-TRY DISHES IN MOROCCO - WILL FLY FOR FOOD
Photo by lenyvavsha. 4. Zaalouk. Zaalouk is a popular Moroccan dip made with eggplant, fresh tomatoes, garlic, olive oil, and spices and herbs like cumin, paprika, parsley, and cilantro. Like taktouka, it’s typically served as a dip with crusty bread or as a side dish to Moroccan fish, chicken, or meat dishes.
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SPICES USED IN MOROCCAN CUISINE | MOROCCO TOURISM INFO
Laurel ==> Ourka sidna moussa. Guinea pepper ==>Gouza sahraouia. Liquorice ==>Arksous. Sage ==>Salmia. Sesame ==> Jeljlane. Thyme ==>Zaater. These are a set of ground and mixed spices that make up Ras El Hanout. Ras El Hanout is used in the preparation of the Mrouzia tagine. All these spices are obviously washed, dried and ground.
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Grated zest of 1 orange, (1 tablespoon) 2 teaspoons ground cumin. 2 teaspoons ground coriander. 2 teaspoons ground ginger. 1 teaspoon hot chili powder. 1 teaspoon coarsely ground pepper. ½ teaspoon turmeric. ½ teaspoon ground cinnamon. ½ teaspoon salt, preferably kosher.
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Moroccan Lamb Kabobs. Rating: 4.5 stars. 35. A magnificent sweet and spicy lamb recipe. You can increase cayenne and other spices to suit individual tastes. Serve in warm pita bread with mixed greens (try using some strongly flavored ones) and fresh herbs. Drizzle with a lemon and herb yogurt sauce or a tzatziki sauce.
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Cumin. One of the more familiar of the flavorful spices in Moroccan Food is the friendly and aromatic spice Cumin. Cumin is a member of the parsley family. Native to Egypt, it is now grown in many of the hotter areas of the world, including China, India, and North Africa. This spice is commonly used in Moroccan cuisine – and is popular in ...
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MOROCCAN SPICE BLEND - SPRINKLES AND SPROUTS
1 tablespoon ground coriander. 1 tablespoon sweet paprika. ½ tablespoon cracked black pepper. ½ tablespoon ground cumin. 1 teaspoon ground cinnamon. 1 teaspoon ground ginger. 1 teaspoon cayenne pepper (optional - leave out for a mild spice mix) 1 teaspoon all spice. ½ tablespoon brown sugar (optional.
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MOROCCAN SPICE BLEND - MOROCCAN MAGIC | CHEF ALIYE
Use Moroccan Magic blend in any recipe that calls for ras el hanout spice mix. It’s also perfect to season a Moroccan spiced chicken dish like chicken tagine. + All ingredients are organic and/or sourced from suppliers working to end inequality and exploitation in the spice trade, meaning more dollars going directly to farmers.
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THE SPICES OF MOROCCO - MOROCCAN SPICES - DESERT MOROCCO …
Some of the most common spices are cumin, ginger, nigella seeds, saffron, mace, cloves, fennel, anise, paprika nutmeg, turmeric, cayenne pepper, fenugreek, caraway, black pepper sesame seeds. cinnamon coriander and fennel. Although there are a lot more spices, these are the ones that I thought to be the most common ones.
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Instructions Checklist. Step 1. In a small jar with a lid, mix all the ingredients. Cover. Advertisement. Step 2. Try it in Moroccan Sheet Pan Chicken. Close …
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1- 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. In seeds or powders, people traditionally use cumin to raise the taste of dishes prepared in the kitchen such as Tagines and Couscous.
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Turmeric is used as a food colouring spice in Moroccan cuisine for dishes such as rice and tajines. Coriander . Coriander (Coriandrum Sativum) is an annual herb belonging to the family Apiaceae and originated from North Africa and southwestern Asia. The spice is usually obtained by drying of the ripe fruit of the herb. The seeds – which are typically tannish brown …
From the-travelling-twins.com
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Directions. Step 1. Combine coriander, cumin, ginger, cinnamon, and pepper in a clean glass jar with a tight-fitting lid. Secure the lid and shake until the seasonings are mixed well. Store in a cool, dry place (or the fridge) for up to 6 months. Advertisement.
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1. A Great Source of Protein. To get the source of protein, you can use one of the Moroccan spices. As a result, you can use chickpeas for your food. This traditional ingredient is believed to promote the body energy as well as replacing the broken cells with the new one. Related: Benefits of …
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WHICH HERBS AND SPICES ARE COMMONLY USED IN …
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Directions. Prepare a small mixing bowl and carefully measure out all of your ingredients. Use a whisk to gently mix all of the ingredients into a well combined Moroccan spice blend. Transfer your Moroccan spice blend to a jar, and seal the lid. Store your Moroccan spice blend for up to 6 months on your spice rack.
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Amboora brings you the authentic taste of Morocco. We use traditional recipes to deliver a bold fusion of flavours from Morocco, North Africa, Amboora’s vibrantly packaged product range promises to entice and delight the senses. We introduce captivating aromas and time-old culinary traditions to the modern kitchen
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