#Ras-el-Hanout

[askwhatsforlunch]

Lemon and Apricot Lamb Tagine

This fragrant and spicy Lemon and Apricot Lamb Tagine elevates your leftover Easter roast into a more-ish and comforting North African stew, warming you up from these April showers! Happy Thursday!

Ingredients (serves 3 to 4):

2 tablespoons olive oil

1 1/2 teaspoon Ras-el-Hanout

1/2 teaspoon dried thyme

1/4 teaspoon cumin seeds

1/4 teaspoon ground chilli

6 plump cardamom seeds

1/2 large onion

1 garlic clove, minced

1 large lemon

1/2 cup dried apricots

1/3 cup almonds

1/2 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

Leftover Herb Lamb Roast  with plenty of meat on the bone, along with 1 cup of its Roasting Juices, congealed

3 cups water

2 heaped tablespoons good pure honey

1 teaspoon demerara sugar

In a large Dutch oven, heat olive oil over medium-high heat. Add Ras-el-Hanout, dried thyme, cumin seeds and ground chilli, and fry, 1 minute.

Crush cardamom pods, and add them to the Dutch oven. Fry, 1 minute more.

Peel and finely chop onion, and stir into the Dutch oven, coating in spices. Fry, a couple of minutes.

Add minced garlic and cook, 1 minute.

Cut lemon into quarters, and cut each quarter in half. Add lemon pieces to the Dutch oven, along with dried apricots and almonds. Cook, 3 minutes. Season with coarse sea salt and black pepper.

Add leftover Herb Lamb Roast to the Dutch oven, and brown briefly, on all sides. Then, stir in its Roasting Juices, until melted. Add water, and bring to the boil.

Once boiling, cover with the lid, and simmer, one hour, until the Lamb meat fall off the bone. Stir in honey and demerara sugar until melted.

Serve Lemon and Apricot Lamb Tagine hot, onto Lemon Semolina.

[dandanjean]

Ras-el-hanout

Le ras-el-hanout, c’est le mélange d’épices le plus connu des pays du Maghreb. On l’utilise notamment dans les recettes de couscous et de tajines. Un mélange si populaire qu’il existe autant de recettes… que d’épiciers maghrébins! À la découverte du ras-el-hanout – L’épicerie

[bewitchingkitchen]

CHRISTMAS SOURDOUGH

A sourdough loaf to celebrate the season… RAS-EL-HANOUT CHRISTMAS SOURDOUGH(from the Bewitching Kitchen) 480g bread flour20g spelt flour75g sourdough starter at 100%10g salt335g water1/2 tsp Ras-El-Hanout Make the levain mixture about 6 hours before you plan to mix the dough. It should be very bubbly and active. When you are ready to make the final dough, place the water in the bowl of a…

[fattributes]

Scamorza and Rice Stuffed Tomatoes

[daily-deliciousness]

Mediterranean chili with a twist

[morethansalad]

Vegan Bobotie Sausage Rolls

[vegan-nom-noms]

5-Ingredient Vegan Phyllo Pie

[cheddar-baby]

i think i changed my life permanently when i added tandoori masala to my butter chicken i normally make. I used to only add in a sweet yellow curry spice mix but i've started throwing in a second one and it just makes the whole thing so much punchier and well rounded.

[aniseandspearmint]

My sleep schedule is returning to normal, which means, for me, it's roughly lunch/dinner time!

So, food. I had some boneless chicken thighs, and a LOT of potatoes, and some zuchinni to use up.

SOUP TIME.

I am however, out of a lot of my usual spices. I ordered more but they aren't due to show up for another day or two. (I'm usually a BIT better at reminding myself to get more before I'm totally out, but my brain did the ADHD thing where the conspicuously placed empty jars got filed in the 'always there. ignore' bin in my head -_-;;;)

What I DO have, is a mostly full container of ras el hanout! And some substandard generic brand garlic powder. So time to find out if that works as a soup seasoning.

IT DOES. This is NICE. I diced up the potatoes and zuchinni, and tossed them in a pot with water and bullion and a couple spoons of the ras el hanout, then i chopped up the chicken and made a quick marinade with a bit of oil, rice wine vinegar, ras el hanout, a bit of corn starch, and some extra garlic powder.

When the soup was done I set it aside and fried an onion in a bit of butter before tipping the bowl of chicken in. It pan-fried BEAUTIFULLY.

Then I combined the meat and onions with the soup and let them cook together for a little bit. The result is promising!!

I might do this again with pork bits instead of chicken!

[gothhabiba]

okay one last piece of hateration. I keep on seeing the claim that ras el hanout "plays the same role" in Moroccan cooking that garam masala plays in Indian cooking (viz., a "general-purpose spice mix"). this is not even remotely true. I can't imagine a reason other than general exoticism that anyone would think this to be even remotely true.

[askwhatsforlunch]

Tajine Roasted Sardines

These Tajine Roasted Sardines make a flavourful and colourful dish, inspired by Moroccan cuisine, and bring a bit of spice and a lot of cheer to a rainy Autumn Sunday! Have a good one!

Ingredients (serves 2):

1/2 large onion

1 medium Green Bell Pepper, rinsed

1/2 small aubergine, rinsed

1/3 red hot chili pepper

1 lemon

1 heaped teaspoon Ras-el-Hanout

1/2 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

a small bunch Garden Chervil 

a small bunch Garden Cilantro 

10 medium to small fresh sardines, gutted, scaled and rinsed

2 tablespoons olive oil

Preheat oven to 200°C/395°F.

Peel onion, and cut into thick slices.

Halve and seed Bell Pepper, and cut into thick slices.

Cube aubergine halve.

Thinly slice hot pepper.

Combine vegetables in a large roasting tin. Grate the zest of the whole lemon over them. Sprinkle generously with Ras-el-Hanout, and season with coarse sea salt and black pepper.

Finely chop Garden Chervil and Cilantro.

Add fresh sardines on top, and drizzle generously with olive oil. Sprinkle with chopped Chervil and Cilantro. With clean hands, toss well to coat vegetables and fish in herbs, oil and spices. Then, arrange the sardines back on top of the vegetables.

Cut lemon into quarters, and tuck lemon quarters into the vegetables.

Place in the middle of the hot oven, and roast, at 200°C/395°F, 30 to 35 minutes.

Serve Tajine Roasted Sardines hot, with Spice and Sultana Semolina and a light and tangy Morrocan rosé, like a bright Boulaouane Gris.

[daz4i]

?

if you have some old (cooked) rice that's still good but just incredibly dry/hard/not fresh, moisten a thick paper towel with a little bit of water and put it over the rice while you heat it up in the microwave. it'll be as good as new 🫡

alternatively if you wanna make it fun, pour a tiny bit of olive oil in a pan, drop the rice there and mix in some of your favorite spices (and maybe veggies and meat tho i haven't tried doing it with those so do it at your own risk). make a little hole in the middle and pour in a little bit of boiling water, then mix it a little bit. put a lid over to freshen and soften it up. remove the lid and repeat the water process but this time leave the lid off and let it cook on medium-high heat for a few minutes to get the bottom of the pan crunchy but not burnt

[send me a ? and i'll tell you something random]

[queen-mabs-revenge]

hhhhhh just made a shakshuka that's like sgdgfhfhjf uova in paradiso damn

[fattributes]

Moroccan Chickpea Stew with Harissa

[missouri-and-woe]

Spice blend №?

In descending order of measurement:

Onion and garlic powders

Kosher salt

Caraway seeds, cumin seeds, black peppercorns

Dried parsley, cilantro, mint, dill, oregano, and basil

Coriander seeds

Cloves, allspice berries

Cinnamon, fresh grated nutmeg, mace

Sesame seeds

2 dried de arbol chilies

½ large dried ancho chili

In a spice grinder/coffee grinder, thoroughly grind together items 3 and 5-7 and the peppers. That done, put in a container and add items 1-2, 4, and 8; shake to combine well.

Gives a sort of vaguely North African/Mediterranean flavour. Good with lamb.

[morethansalad]

Vegan Lentil Bobotie (South African 'Minced Meat' Casserole with 'Egg Custard' Topping)