Toasted Spice Blend Africa Morocco Recipes
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.
TOASTED SPICE BLEND (AFRICA - MOROCCO)
I liked this recipe I found in "Food for 50" for it's ease of prep & because it would allow me to bring a taste of Africa & Morocco to my Icelandic kitchen. It's also the 1st recipe I've seen that came w/a "warning" of sorts - "Use sparingly to season soups, stews & meats. The flavor profile compliments Moroccan & African dishes, but remember spice flavors intensify when toasted." (Use for marinades, rubs & general seasoning)
Provided by twissis
Categories African
Time 12m
Yield 1 Cup, 1 serving(s)
Number Of Ingredients 10
Steps:
- Combine spices. Spread in a thin, even layer in a dry skillet.
- Cook over med heat for approx 1-2 min, till fragrant & just beginning to smoke. Shake pan throughout cooking to prevent burning.
- Cool & store in airtight container for up to 2 wks.
NORTH AFRICAN RAS EL HANOUT SPICE MIX
A "must" for nearly all Tagines, Couscous & North African recipes; I can always obtain it here in France but, as I list this in so many of my recipes I thought I would devise a "copycat" or cheat's spice mix which you can make up & have handy! It will be almost impossible to replicate this spice exactly as the orginal can contain up to 50 spices & very exotic ones such as rose petals, lavender, nigella & grains of paradise, but I have tried to incorporoate all the Traditional elements of this exotic mix, with spices that will be easily & readily available in most countries! Store it in an airtight & preferably dark tin/container, and in a cool & dry place; depending on the freshness of the spices you have used & your storage conditions, this should last for up to 6 months. You can buy this as Yellow or Red Ras-el-Hanout, I have made up the yellow version - it's the one I mainly use in my cooking! Please note - this is NOT a hot spice mix - but an aromatic & very fragrant one! If you want to "perk" it up a bit, add more cayenne pepper. I have added optional ingredients - spices which may be difficult to obtain, but if you have them, add them!! Would make a great gift too! Recipes that use Ras-el-Hanout are: Recipe #137530 Recipe #191946 and Recipe #176181
Provided by French Tart
Categories Moroccan
Time 10m
Yield 1 Jar, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Mix all the spice together in a large bowl and store them in an airtight container.
- Store in a cool and dry place.
- Depending on the freshness of the spices used & the storage conditions, this spice mix should last for up to 6 months.
- Use in all Moroccan & North African dishes such as Tagines & Couscous; I also use this spice in preserving - recipes to be posted!
- N.B. The cornflour acts as a stabiliser for this spice mix.
Nutrition Facts : Calories 94, Fat 5.2, SaturatedFat 0.6, Sodium 31.2, Carbohydrate 12.4, Fiber 4.1, Sugar 0.4, Protein 3.9
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