Almond Butter And Ras El Hanout Pasta Recipes
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
This recipe for spicy ras el hanout, from the "The Martha Stewart Living Cookbook," is a delicous accompaniment to lamb tagine with prunes.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Make 1/4 cup
Number Of Ingredients 13
Steps:
- Place allspice, cardamom seeds, cinnamon, and coriander and cumin seeds in a small skillet over medium heat, and dry-roast, shaking the pan often, until they give off an aroma, about 5 minutes.
- Combine all the ingredients in a mortar or spice grinder, and grind to a powder. Store in an airtight container in a cool, dark place.
ALMOND BUTTER AND RAS-EL-HANOUT PASTA
Make and share this Almond Butter and Ras-El-Hanout Pasta recipe from Food.com.
Provided by Mia in Germany
Categories < 15 Mins
Time 15m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 4
Steps:
- Boils pasta according to package directions.
- On your plate, mix almond butter with ras-el-hanout.
- Drain cooked noodles and pour over almond butter, sprinkle with salt to taste and mix well.
- Enjoy!
Nutrition Facts : Calories 320.9, Fat 9.8, SaturatedFat 0.8, Sodium 38, Carbohydrate 47.8, Fiber 3.6, Sugar 2.3, Protein 11.2
RAS EL HANOUT
Categories Ginger No-Cook Quick & Easy Spice Saffron Cinnamon Nutmeg Bon Appétit
Yield Makes about 2 1/2 tablespoons
Number Of Ingredients 8
Steps:
- Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)
RAS-EL-HANOUT
This Moroccan spice blend is wonderful on lamb or chicken, from Gourmet magazine. You can triple this recipe and keep it in a jar with your other spices.
Provided by chia2160
Categories Moroccan
Time 5m
Yield 2 tbsp
Number Of Ingredients 9
Steps:
- Mix all ingredients together.
- Store in a cool dry place.
Nutrition Facts : Calories 16.2, Fat 0.6, SaturatedFat 0.1, Sodium 1166.8, Carbohydrate 3.3, Fiber 1.3, Sugar 0.1, Protein 0.6
CHOCOLATE-CHIP OATMEAL COOKIES WITH RAS EL HANOUT
Everyone loves a good oatmeal cookie - and this one will take you straight to Morocco. Ras el hanout is a common Moroccan spice blend and translates to "top of the shop" in Moroccan Arabic, which suggests that the spices selected were the finest available in the merchant's shop at the moment. The fragrant and warming spices of ras el hanout pair beautifully with the sweetness of the oatmeal cookie and the sharpness of the dark chocolate. Because of the spice mixture, these cookies won't appear to brown much, so be careful not to overbake. You can use your favorite store-bought ras el hanout for your cookies or make your own blend (see tip).
Provided by Nargisse Benkabbou
Categories snack, cookies and bars, dessert
Time 30m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees and line a large baking sheet with parchment paper.
- Combine the sugar, butter, egg and vanilla in a large bowl, and use a handheld electric whisk or a stand mixer fitted with the paddle attachment to mix all ingredients until smooth, about 1 to 2 minutes.
- Add the oats, flour, ras el hanout, baking soda and salt; mix on a low speed until everything is just incorporated, about 30 seconds. Use a spatula to fold in the chocolate.
- Scoop the dough in single heaping tablespoonfuls and transfer them to the lined baking sheet, leaving about 2 inches between each piece.
- Bake until the edges are light golden brown and the center of each cookie is a bit soft, 10 to 12 minutes. Remove from the oven and leave the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container for up to 4 days at room temperature.
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