Monday, February 18, 2013

Ras El Hanout



The other day John came home with something he said that he's wanted for a while now. A tagine. Who knew? He's an excellent cook and is always trying something new. Moroccan cooking was new to both of us, so I hit the books and internet.
We thought we'd try something simple, so we made a chicken dish. It called for Ras El Hanout, which is a spice blend native to Morocco. It can vary from person to person and be as simple or complex as you wish.
I made a blend with the herbs and spices that we had on hand; all of which are being used in the ground state. This made 1 cup.

2 T. each: granulated garlic or garlic powder, salt, cumin, ginger, turmeric
4 1/2 t. black pepper
1 T. each: cinnamon, white pepper, coriander, cayenne, allspice, nutmeg, cardamom
1 1/2 t. cloves

We needed a shaker because our other ones were being used, so I drilled holes in the top of a canning lid. Put a new lid on top of the drilled one and screw on when you're ready to store the mix.

I'll be back with pictures of our chicken dish later in the week.
Until next time.....

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