"Ras el Hanout" (Moroccan Seasoning)
4 whole nutmegs
10 rosebuds (dried)
12 cinnamon sticks
12 blades of mace
1 tsp aniseed
8 pieces of turmeric
2 small pieces orrisroot
2 dried cayenne peppers
1/2 tsp lavender
1 Tbsp white peppercorns
2 pieces galingale
2 Tbsp whole gingerroot
6 cloves
24 allspice berries
20 white or green cardamom pods
4 wild (black) cardamom pods
Heat up the seeds and peppercorns in a frying pan. Dry fry until aromatic, about a minutes. Place all the ingredients into a food processor/mill and process until smooth.
Store in an airtight container for up to a month.
The name ras el hanout, by the way, translates as "top of the shop," which some have taken to mean "best of the best," but which others believe may simply mean that it was made in the front of the shop.
Now what can you do with Ras el Hanout? Well, you can just mix it with a little oil and use it as a easy marinade for vegetables and meat. A spoonful mixed with flour, adds some zip to those flour dusted chicken pieces.
Here are some recipes where you can use this seasoning
Beef Tagine with Dried Plums and Toasted Almonds
1 tablespoon olive oil
2 teaspoons Ras el Hanout
1 1/2 pounds boneless sirloin steak, cut into 1-inch cubes
2 cups chopped onions (about 2 medium)
1 cup water
1 1/2 teaspoons salt
1 (14-ounce) can less-sodium beef broth
1 1/2 cups pitted dried plums
3 tablespoons honey
1/3 cup slivered almonds, toasted
Preparation
Preheat oven to 425°.
Heat oil in a Dutch oven over medium-high heat. Add Ras el Hanout; cook 30 seconds, stirring constantly. Add beef; cook 3 minutes. Add onions, water, salt, and broth. Cover and bake at 425° for 1 hour. Stir in dried plums and honey; cook 15 minutes. Sprinkle with almonds.
OR
Turkey Kefta with Sweet Onion and Raisin Sauce
4 cups thinly vertically sliced Vidalia or other sweet onion
1/2 cup raisins
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Ras el Hanout
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 cup finely chopped fresh parsley
1/4 cup dry breadcrumbs
1 teaspoon salt
1/2 teaspoon Ras el Hanout
1/2 teaspoon freshly ground black pepper
1 egg, lightly beaten
1 1/4 pounds ground turkey breast
1/4 cup slivered almonds, toasted
Preparation
Combine first 6 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 10 minutes or until sauce thickens, stirring occasionally.
Combine chopped fresh parsley and the next 6 ingredients (through ground turkey breast) in a large bowl; shape mixture into 20 meatballs. Place meatballs on top of onion mixture; cover and cook for 20 minutes or until done. Sprinkle evenly with slivered almonds.
