 Ras el hanoutWhy spend money on a spice blend when you can just make it yourself at a fraction of the cost? You'll never buy blends again - especially the ones that are a challenge to find in the first place. When I first read about ras el hanout, I had no idea what it was. It started appearing in recipes and conversation, so I turned to Google to learn more. Soon enough, I discovered ras el hanout as a Moroccan sweet, spicy, and savory spice blend. It had me intrigued, and soon I realized how challenging it was to find in my local grocer. Shortly thereafter, I was back on the computer searching for a recipe. My search showed an endless list of variations. I chose one at random, and ever since I've been concocting my own personal blend. It's now just how I like it, and I use it in many savory dishes with fish, chicken, bean, lentils, grains, and far too many vegetables to count. Happily, ras el hanout sits, displayed on my spice rack with a permanent presence.  the recipeIngredients:
2 teaspoons ground cumin 2 teaspoons ground ginger 2 teaspoons ground fenugreek 1 1/2 teaspoons freshly ground black pepper 1 teaspoon turmeric 1 teaspoon ground cinnamon 1 teaspoon ground coriander seeds 1 teaspoon cayenne 1 sweet paprika 1 teaspoon ground allspice 1/2 teaspoon ground cloves Combine all ingredients and mix thoroughly. Store in an airtight container out of sunlight in a cool, dark place. If you like this spice blend, you'll love baharat as well. It's a widely used Middle Eastern spice blend, similar to ras el hanout. Get it here.
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 DukkahDukkah, an Egyptian nut & spice blend, is the perfect topping for salads or grilled fish. I use it weekly to jazz up a simple salad. My current favorite is tossing grilled asparagus spears with fava beans, fresh mint, a generous pinch of dukkah, and olive oil. Serve over rice topped with yogurt, and you have yourself a satisfying pilaf. But don't take my word for it, taste for yourself:  dukkah, the recipeMakes 1 cup
¼ cup coriander seeds 2 tablespoons cumin seeds 1 tablespoon black peppercorns 2 teaspoons caraway seeds 1 teaspoon fennel seeds 3 tablespoons sesame seeds, toasted ½ cup toasted hazelnuts 1 ½ teaspoons dried mint leaves 2 teaspoon sea salt Place a skillet over medium-high heat and toast the coriander, cumin, peppercorns, caraway, and fennel until browned, about 3-4 minutes. Put spices into a spice grinder or mortar and grind/crush to a powder. Add the sesame seeds, hazelnuts, mint, and sea salt. Check out other unique spice blends like baharat or ras el hanout. You won't regret making them, I promise. |