North African Ras El Hanout Spice Mix
June 25, 2010 by admin
Filed under Middle Eastern
Ras El Hanout, By: French Tart
خلطة بهارات راس الحانوت
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: Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine Fragrant Moroccan Beef, Date, Honey and Prune Tagine – Crock Pot and Cheat’s Easy Spiced Couscous With Fruit and Nuts – in a Jar!
- 3 teaspoons ground cinnamon
- 3 teaspoons ground cumin
- 3 teaspoons ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons ground ginger
- 2 teaspoons ground cardamom
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon mace
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground celery seed
- 1 teaspoon ground black pepper
- 2 teaspoons cornflour
- 1 teaspoon dried crushed rose petal
- 1 teaspoon nigella seeds
- 1/2 teaspoon anise seed
- 1/4 teaspoon powdered saffron
- 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.
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About the book:
Few meals are more satisfying than a hearty tagine–the rich, fragrant Moroccan stew that is served from its own elegant cooking vessel, also called a tagine. Meat, poultry, fish, or vegetables are simmered gently in the steam of the pot’s conical lid, and the food, deliciously flavored with spices and fruit, remains tender and moist. In Ghillie Basan’s collection of aromatic tagines you will find some of the best-loved classics of the Moroccan kitchen, such as Lamb Tagine with Prunes, Apricots, and Almonds, and the tangy Chicken Tagine with Green Olives and Lemon. Also included are less traditional but equally delectable recipes for beef and meatball tagines. If you enjoy a succulent fish dish, you can try Monkfish Tagine with Potatoes, Cherry Tomatoes, and Olives, or Red Mullet with Lemon and Mint. For vegetarians there is a varied choice, from a sweet, syrupy tagine of Yams, Carrots, and Prunes to a summery dish of Artichoke Hearts with Peas and Saffron. *Every recipe includes suggestions for accompaniments and side dishes. *The perfect introduction to the distinctive tastes of Morocco.
Don’t Want to Mix it! You can buy it ready mix!
Literally “top of the shop,” Ras el hanout is a Moroccan spice blend that can contain more than 30 ingredients. Our Ras El Hanout uses many hard to find traditional ingredients such as galangal and fenugreek and offers an addictive balance of a spiciness, exotic fragrance and robust savoriness. It is extremely versatile, adding a deep golden color and an aromatic and enticing flavor to a variety of roasted meats, vegetables, soups/stews and salads as well as the traditional Morroccan cous cous tagines. Expect to “wow” your guests!
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