Ive just discovered some thing new to me. It's Ras el hanout a blend of spices that can be used as a dry seasoning for chicken and other meats and then cooked in a tagine or pan. It can also be used to flavour cous cous and rice.
The spices in Ras el hanout include a blend of mild, spicy and pungent spices like cinnamon, chili, cumin, cayenne, nutmeg, tumeric, saffron, cardamon, etc.
Sounds like a delicious way to spice up life.
Recipe
Ingredients:
1 teaspoon ground cumin 1 teaspoon ground ginger I teaspoon turmeic 1 teaspoon salt 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 1/2 teaspoon ground white pepper 1/2 teaspoon ground coriander seeds 1/2 teaspoon cayenne 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves
Prepartion:
In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.
My inlaws have brought home a case full of different spices from Istanbul Turkey and have a Tagine so I may have to pay them a visit to make a little something.
A collection of recipes from family and friends. A lovely keepsake and insight into our most cooked, favourite and fabulous foods.
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