Moroccan seasoning - Sam easy recipe

[Guest guest]

Sorry Sam, I've been out of the loop lately.

Below is a simple recipe that will give the taste of ras-el-hanout,

without the exotic ingredients. I use it whenever I can't get the

real stuff. Hope it works for you.

 

Its also good as a rub for grilled tofu.

 

Chupa

 

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Ras-el Hanout (6 ingredient)

2 tablespoons ground cinnamon

1 tablespoon turmeric

1/2 tablespoon freshly ground black pepper

1/4 tablespoon freshly ground nutmeg

1/4 tablespoon freshly ground cardamom seed

1/4 tablespoon freshly ground clove

 

Mix all the ingredients and store in a spice jar. It will keep

indefinitely but lose its pungency over time.

 

Source: Ellen's Kitchen

Formatted by Chupa Babi: 11.03.07

 

Translates to " top of the shop " , " head of the shop " or " best of the

shop " . This complex spice blend is used in Moroccan cooking, with a

similiar version in Algeria and a somewhat different one in Tunisia.

Spice shops employ experts who concoct the mixture, using up to

twenty-seven different spices. In the Sahel of Tunisia, ras al-hanut

is usually composed of cinnamon, rose petals, cloves, and black

pepper, and may also include cardamom, mace, galangal, nutmeg,

allspice, ash berries, ginger, turmeric, nigella (black cumin seed),

lavender, orrisroot, cassia, and fennel seeds. This is a simple and

mild version.

 

-----

[Guest guest]

Thanks so much!

 

We did try the Moroccan rice last week. It was really good but way too

strong in the seasoning department for me. However we cook for 40 people and

sometimes the seasonings don't balance well when enlarging a recipe. So next

time will cut the seasoning in half and try it. I did like it though. Was

very good.

 

Will try this version of the seasoning too.

 

Thanks a bunch.

 

Sam

 

 

 

_____

 

 

On Behalf Of recetta

Saturday, November 03, 2007 12:49 PM

 

Re: Moroccan seasoning - Sam easy recipe

 

 

 

Sorry Sam, I've been out of the loop lately.

Below is a simple recipe that will give the taste of ras-el-hanout,

without the exotic ingredients. I use it whenever I can't get the

real stuff. Hope it works for you.

 

Its also good as a rub for grilled tofu.

 

Chupa

 

@@@@@

Ras-el Hanout (6 ingredient)

2 tablespoons ground cinnamon

1 tablespoon turmeric

1/2 tablespoon freshly ground black pepper

1/4 tablespoon freshly ground nutmeg

1/4 tablespoon freshly ground cardamom seed

1/4 tablespoon freshly ground clove

 

Mix all the ingredients and store in a spice jar. It will keep

indefinitely but lose its pungency over time.

 

Source: Ellen's Kitchen

Formatted by Chupa Babi: 11.03.07

 

Translates to " top of the shop " , " head of the shop " or " best of the

shop " . This complex spice blend is used in Moroccan cooking, with a

similiar version in Algeria and a somewhat different one in Tunisia.

Spice shops employ experts who concoct the mixture, using up to

twenty-seven different spices. In the Sahel of Tunisia, ras al-hanut

is usually composed of cinnamon, rose petals, cloves, and black

pepper, and may also include cardamom, mace, galangal, nutmeg,

allspice, ash berries, ginger, turmeric, nigella (black cumin seed),

lavender, orrisroot, cassia, and fennel seeds. This is a simple and

mild version.