Try this Ras El Hanout (Morroccan Spice) recipe, or contribute your own.
Suggest a better descriptionThis renowned traditional Moroccan blend of 20 or more spices never fails to intrigue foreigners. Ras el hanout means "head of the shop". presumably because the owner mixes the blend to his own taste and to the requirements, including spending power, of the customer. The blends vary from one region to another: those from the bazaar in Fez seem to be the most complex. All contain some aphrodisiacs- cantharides (the shiny green Spanish fly beetle), ash berries and monks pepper- as well as spices and dried flowers. Ras el hanout is always sold whole and ground as required. It is considered warming, and is used with game; in rice and couscous stuffings; in lamb tagines (stews), such as Mrouziya; and in a sweetmeat of almonds, honey, butter and hashish called el majoun. A typical blend could include cardamom, mace, galangal, long pepper, cubebs, nutmeg, allspice, cinnamon, cloves, ginger, rose buds, lavender flowers, Spanish fly beetle, ash berries, grains of paradise, black pepper, chufa nuts, turneric, cassia, nigella, monks pepper, belladonna and orris root. Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #632 by "Mary Spyridakis"
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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