Best 7 Ras El Hanout Moroccan Spice Mix From Vegetarian Times Recipes
Embark on a culinary journey to Morocco with the vibrant Ras el Hanout spice blend, a harmonious fusion of exotic flavors. This aromatic blend forms the heart of many traditional Moroccan dishes, adding warmth, depth, and a touch of intrigue to every bite. From hearty tagines to flavorful couscous, Ras el Hanout elevates each dish with its unique symphony of spices. In this comprehensive guide, we present a collection of delectable recipes that showcase the versatility of Ras el Hanout. Explore the rich flavors of Moroccan cuisine as you recreate these authentic dishes in your own kitchen.
**Recipes featured in this article:**
1. **Moroccan Chicken Tagine with Apricots and Almonds:** Immerse yourself in the aromatic embrace of this classic Moroccan dish. Tender chicken simmers in a flavorful broth infused with Ras el Hanout, apricots, almonds, and a hint of honey. Served over fluffy couscous, this tagine is a feast for both the eyes and the palate.
2. **Moroccan Lamb Meatballs in Spicy Tomato Sauce:** Experience the bold and savory flavors of these succulent meatballs. Ground lamb is seasoned with Ras el Hanout and a blend of aromatic spices, then simmered in a rich tomato sauce. Serve them over rice or your favorite pasta for a satisfying and flavorful meal.
3. **Moroccan Carrot Salad with Ras el Hanout:** Discover the refreshing simplicity of this vibrant salad. Shredded carrots are tossed with a tangy dressing made with lemon juice, olive oil, and Ras el Hanout. Finished with fresh herbs and a sprinkle of toasted sesame seeds, this salad is a delightful accompaniment to any Moroccan feast.
4. **Moroccan Spiced Couscous with Vegetables:** Delight in the wholesome goodness of this flavorful couscous dish. Fluffy couscous is cooked in a fragrant broth infused with Ras el Hanout and an array of colorful vegetables. Served with a dollop of yogurt and a sprinkle of crispy fried onions, this couscous is a hearty and satisfying vegetarian option.
5. **Moroccan Fish Tagine with Chermoula:** Embark on a culinary adventure with this aromatic fish tagine. Delicate fish fillets are nestled in a flavorful broth perfumed with Ras el Hanout, tomatoes, and a vibrant chermoula sauce. Served with crusty bread for dipping, this tagine is a celebration of Moroccan coastal cuisine.
RAS EL HANOUT - MOROCCAN SPICE MIX FROM VEGETARIAN TIMES
Entered for safe-keeping. From June 2012 Vegetarian Times. Yet another version of this spice best known as seasoning in Moroccan couscous, as you will have to experiment to find your favorite version to suit your taste preference and spice availability. Compared to my Recipe #374781 #374781, this version has much less cinnamon, and a lot more ground coriander, and it uses smoked paprika. Ras El Hanout can contain up to 50 different spices and vary in heat and intensity. VT said its version is mild and simplified, yet full of flavor.
Provided by KateL
Categories Moroccan
Time 5m
Yield 1/4 cup
Number Of Ingredients 10
Steps:
- Combine all ingredients in small bowl. Store in airtight container.
EASY RAS EL HANOUT
The famous Moroccan spice blend, ras el hanout, might include 30 or more ingredients. This recipe is simpler but still tasty and aromatic.
Provided by Christine Benlafquih
Categories Spice Mix Ingredient
Time 10m
Number Of Ingredients 13
Steps:
- Gather the ingredients.
- Place all of the spices into a bowl and stir to combine evenly.
- Transfer the spice mix to a glass jar and store it in a dry, cool place away from heat and sunlight for up to six months. Enjoy it in your favorite meat, tagine, and stew recipes.
Nutrition Facts : Calories 2 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 0 g, Fat 0 g, ServingSize 1/4 cup spice mix (36 servings), UnsaturatedFat 0 g
MOROCCAN RAS EL HANOUT SPICE MIX
A quick and easy spice mix for Ras el Hanout. Very rich sweet flavours with pungent aroma. Where possible try and grind your own fresh spices, its very simple and you only need a small mortar and pestle. :-) Yield will be enough be for 4 to 6 large stews but will very depending on recipe,
Provided by Paella Pete
Categories Moroccan
Time 10m
Yield 4-6 stews
Number Of Ingredients 14
Steps:
- Grind peppercorns, coriander seeds and star anise. Mix all ingredients in a small bowl (or cup) until well mixed. Mix will keep for a little over a month. Tip: place some cling film directly over the mix to keep it fresher!
Nutrition Facts : Calories 15.6, Fat 0.7, SaturatedFat 0.1, Sodium 583.8, Carbohydrate 2.7, Fiber 1.1, Sugar 0.2, Protein 0.5
RAS EL HANOUT - MOROCCAN SPICE MIX
Ras el Hanout ( "top of the shop" ) is a spice mixture from Morocco that can contain anywhere from 10-100 different spices. After checking cookbooks & searching online I decided on this combination for this spice mix.
Provided by FDADELKARIM
Categories Moroccan
Time 10m
Yield 8 tablespoons
Number Of Ingredients 14
Steps:
- Mix all the spices together.
- Store in an airtight container.
RAS EL-HANOUT, MOROCCAN SPICED CHICKEN
This recipe appeared in a local food magazine called MIX. It was simple to prepare, but wonderfully different. The spices blend together during cooking to make a wonderfully rich and deep flavor. The dutch oven cooking produces a tender, falling-off-the-bone chicken. This recipe would originally be prepared in an earthenware cooking vessel, called a Tagine, which has a conical lid. I'm sure most of us don't have one lurking in our cupboards, but the results from a Dutch Oven are wonderful. Served with some steamed rice, the little ones were asking for seconds and the adults were asking for thirds.
Provided by Pasta-Bella
Categories Chicken
Time 1h25m
Yield 4-8 serving(s)
Number Of Ingredients 16
Steps:
- To make the Ras al-hanout spice mixture: Combine the cinnamon, turmeric, black pepper, nutmeg, cardamom and cloves in a small bowl.
- Thoroughly pat the chicken dry and dredge in the ras al-hanout spices until pieces are nicely covered but not over-loaded. Place in a bowl or large dish and scatter thyme and garlic over the chicken. Pour 1/2 C olive oil over and toss to coat thoroughly. Cover with plastic wrap and refrigerate overnight if possible, or several hours.
- Remove marinated chicken and place on counter for 30 minutes. Heat 1 T. olive oil in a Dutch oven over medium-high heat. Remove chicken from the dish, keeping the marinade, and brown chicken on all sides in the hot oil. (Do not rush this as the browning will help keep the chicken from feeling "dusty" from the spice mix covering it. This is also why you do not want to over-load the chicken with the spice mix.)
- Set the chicken aside and add the onion to the Dutch oven, cook until translucent.
- Return the chicken to the Dutch oven, adding the lemon and the reserved marinade. Sprinkle generously with salt. Add enough broth to almost cover the chicken, bring to a simmer, cover and cook until the chicken has begun to pull away from the bones and is quite tender, about 1 hour and 15 minutes.
- Remove the lid the last 15 minutes of cooking time to reduce the broth. If it needs to reduce further, remove the chicken and boil the broth until nicely reduced to approximately 2 cups, but you can reduce it less if you want more sauce. You can thicken the sauce with cornstarch mixed with water.
- Serve with white rice or other grain of choice.
Nutrition Facts : Calories 667.7, Fat 52.8, SaturatedFat 10.5, Cholesterol 138.1, Sodium 697.5, Carbohydrate 14.8, Fiber 6.2, Sugar 2.5, Protein 35.4
RAS EL HANOUT
This spice mix is often called for in many Moroccan dishes.
Provided by NATHALIE1
Categories World Cuisine Recipes African North African Moroccan
Time 5m
Yield 12
Number Of Ingredients 12
Steps:
- Mix salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne pepper, allspice, nutmeg, and cloves in a small bowl until evenly blended. Store in an airtight container up to 1 month.
Nutrition Facts : Calories 4.4 calories, Carbohydrate 0.8 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 194.5 mg, Sugar 0.1 g
RAS EL HANOUT (MOROCCAN SPICE MIX)
This is just one version of ras el hanout, which can be added to many Moroccan savoury dishes. I like crushing the toasted whole spices with a mortar & pestle. Relieves a lot of stress! Derived from a recipe I found on the net.
Provided by Tina and Dave
Categories Moroccan
Time 15m
Yield 1/4 cup
Number Of Ingredients 10
Steps:
- Put all the whole spices in a nonstick pan over medium-high heat and toast for 3-5 minutes stirring constantly. Your kitchen should start smelling wonderful!
- Remove from heat and cool.
- Grind the ingredients to a fine powder,using a mortar and pestle or a grinder,.
- Sift to remove any unground bits.
- Place in a tightly sealed container and store in a cool, dark place, or in the freezer.
Nutrition Facts : Calories 1066.1, Fat 30.7, SaturatedFat 9, Sodium 18671, Carbohydrate 212.7, Fiber 84.2, Sugar 7, Protein 32.4
Tips:
- Ras el hanout can be used as a dry rub for meats, fish, and vegetables. For best results, apply the rub at least 30 minutes before cooking.
- Ras el hanout can also be added to soups, stews, and tagines. Simply add a teaspoon or two of the spice mix to the pot along with the other ingredients.
- Ras el hanout can be used to make a delicious marinade. Simply combine the spice mix with some olive oil, lemon juice, and yogurt. Then, use the marinade to coat your meat or vegetables before cooking.
- If you can't find ras el hanout at your local grocery store, you can make your own. There are many recipes available online.
Conclusion:
Ras el hanout is a versatile spice mix that can be used to add flavor to a variety of dishes. It is a staple in Moroccan cuisine, but it is also becoming increasingly popular in other parts of the world. If you are looking for a new way to spice up your cooking, I encourage you to give ras el hanout a try.
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