Tag: Moroccan Spice Mixture

Condiments | Ras-El-Hanout (spice mixture)

ALGERIA MOROCCO TUNISIA NORTH AFRICA

All the traditional spices qualify for this north African condiment. It is characterised by the scent of lavender, lime and rose, and the aroma of the distinctive cardamon, galangal, lovage, orris root, sumac, turmeric and various peppers. The authentic mixture contains at least 30 ingredients (see below). Anise or fennel, cardamon, chufa or tigernut, cinnamon, clove, coriander, fenugreek, galangal, lavender, rosebud, orris root, sumac, turmeric and all of the peppers (black, long, melegueta, monks, paprika and tail) are essential ingredients. Many are indigenous to north Africa, in particular Morocco, where they have been an intregral aspect of culinary and commercial life for thousands of years.

Allspice
Anise / Aniseed
Ash (rowan) Berry
Ajawan / Lovage
Black Peppercorn
Cardamom
Chaste Berry / Monks Pepper
Chilli Pepper
Chufa / Tigernut
Cinnamon
Clove
Coriander
Cubeb / Tail Pepper
Cumin
Dried Lavender
Dried Lime
Dried Rosebud
Fennel
Fenugreek
Galangal
Ginger
Long Pepper
Mace
Melegueta Pepper / Grains of Paradise
Nutmeg
Orris Root
Paprika, hot
Paprika, sweet
Sumac
Turmeric

All the ingredients need to be ground into powder, then mixed. Obviously spices like ginger and turmeric are sold pre-ground, while orris root and tigernut are generally only available ground.

So we recommend you follow the tradition in Morocco and make up your own version, to suit your own tastes, as the majority of people in north Africa tend to do, following their own ethnic traditions, whether African, Arab, Berber, Phoenician, Jewish or Iberian.

Legendary Dishes | Mrouzia (sweet lamb tagine)

Mrouzia Flavours — lamb marinaded in spices
MOROCCO EUROPE
  • 1.5 litres water
  • 1 kg lamb neck / shoulder, cut into 3 cm dice
  • 300 g almonds, blanched, skinned, roasted in 15 ml olive oil
  • 300 g dried apricots / raisins, soaked in 300 ml water overnight, drained
  • 300 g onion, chopped small
  • 2 cinnamon sticks
  • 90 g sesame seeds, dry roasted
  • 60 g clarified butter / Smen (see below)
  • 60 g forest honey
  • 30 g Moroccan spice mixture / Ras-el-Hanout
  • 30 ml vegetable oil
  • 2 cm ginger root, grated / 10 g ginger powder
  • 5 g saffron threads, large pinches, crushed x 2
  • 5 g turmeric powder, large pinches
  • 5 g black pepper, pinches x 2
  • 5 g salt, pinches x 2

Place the lamb in a large bowl, add the ginger, saffron, turmeric, seasonings and spice mixture. Rub spices into the meat. Pour sufficient water to cover, refrigerate overnight.

Melt butter in oil in a saucepan over a low heat, add the onion and salt, sauté for ten minutes. Add the meat, increase heat and brown. Pour sufficient water to cover, add cinnamon, reduce heat, cover and simmer until the meat is cooked.

Remove cinnamon sticks and discard. Remove the meat with a slotted spoon and keep warm. Add the honey and apricots or raisins to the remaining liquid, reduce to a sauce consistency. Put meat back in the sauce, heat through.

Serve with the roasted almonds and roasted sesame seeds.


Smen MOROCCO EUROPE clarified butter

  • 250 g unsalted butter
  • 5 g salt

Melt butter, then simmer for 30 minutes. Strain through muslin several times until the liquid is clear, add salt, pour into a sterlised jar.


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Condiments | Ras-El-Hanout (spice mixture)

ALGERIA MOROCCO TUNISIA NORTH AFRICA

All the traditional spices qualify for this north African condiment. It is characterised by the scent of lavender, lime and rose, and the aroma of the distinctive cardamon, galangal, lovage, orris root, sumac, turmeric and various peppers. The authentic mixture contains at least 30 ingredients (see below). Anise or fennel, cardamon, chufa or tigernut, cinnamon, clove, coriander, fenugreek, galangal, lavender, rosebud, orris root, sumac, turmeric and all of the peppers (black, long, melegueta, monks, paprika and tail) are essential ingredients. Many are indigenous to north Africa, in particular Morocco, where they have been an intregral aspect of culinary and commercial life for thousands of years.

Allspice
Anise / Aniseed
Ash (rowan) Berry
Ajawan / Lovage
Black Peppercorn
Cardamom
Chaste Berry / Monks Pepper
Chilli Pepper
Chufa / Tigernut
Cinnamon
Clove
Coriander
Cubeb / Tail Pepper
Cumin
Dried Lavender
Dried Lime
Dried Rosebud
Fennel
Fenugreek
Galangal
Ginger
Long Pepper
Mace
Melegueta Pepper / Grains of Paradise
Nutmeg
Orris Root
Paprika, hot
Paprika, sweet
Sumac
Turmeric

All the ingredients need to be ground into powder, then mixed. Obviously spices like ginger and turmeric are sold pre-ground, while orris root and tigernut are generally only available ground.

So we recommend you follow the tradition in Morocco and make up your own version, to suit your own tastes, as the majority of people in north Africa tend to do, following their own ethnic traditions, whether African, Arab, Berber, Phoenician, Jewish or Iberian.