MOROCCAN SPICE BLEND
For years, we've enjoyed dishes flavored with this version of ras el hanout, a Moroccan spice blend we use on everything from lamb stew to scrambled eggs. -Carol Ward, Deming, New Mexico
Provided by Taste of Home
Time 5m
Yield 1/4 cup.
Number Of Ingredients 10
Steps:
- Combine all ingredients; store in an airtight container.
Nutrition Facts : Calories 3 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 197mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
MOROCCAN SPICED WHITE FISH
Steps:
- Preheat the oven to 400 degrees F.
- Score the fish with a paring knife by making several 1-inch slits in the skin on each side, being careful not to cut in too deep. Put the fish on a dish and drizzle with the lemon juice and 1/2 of the oil. Press the garlic into the score marks. Rub the spice mix all over the inside and outside of the fish. Cover with plastic wrap, and allow it to marinate in the fridge for one hour. Heat a skillet large enough to hold the whole fish over high heat until it is almost smoking. Carefully pour the remaining oil into the pan and let it heat. Place the fish in the pan, sear it well on both sides, and then place it in the oven for about 7 minutes, or until the fish flakes easily. Transfer the fish to a serving platter.
- Combine all ingredients in a small bowl.
MOROCCAN SPICE BLEND
A basic Moroccan spice blend for a tingley and smokey taste for rice, marinade or as an aromatic for tagine.
Provided by cloudstrife
Time 10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Chuck it all in a bowl and mix it!
MOROCCAN SPICE BLEND
Ras-El-Hanout - This vibrant spice blend makes an excellent addition to lamb burgers or roasted chicken. Store in an airtight container in a cool, dark, dry place.
Categories Condiment/Spread Ginger No-Cook Quick & Easy Spice Cinnamon Clove Gourmet
Yield Makes 2 tablespoons
Number Of Ingredients 9
Steps:
- Whisk together all ingredients in a small bowl until combined well.
MOROCCAN-SPICED PORK ROAST
Serving a gorgeous, fancy-looking holiday roast doesn't have to be complicated, time-consuming, or expensive. This pork loin proves exactly that. This is fast, easy, and affordable, but when you bring it to the table, it looks like a million dollars. The beautifully warming and aromatic spices really work so well with a pork roast - I hope you give it a try soon!
Provided by Chef John
Categories World Cuisine Recipes African North African Moroccan
Time 2h40m
Yield 12
Number Of Ingredients 22
Steps:
- Butterfly the pork loin by cutting almost all the way through, starting on the thinnest side, keeping your knife flat and parallel to the cutting board. Stop about 1 inch from the opposite edge you started, so that the meat opens up like a book. A few more shallow cuts can be made if the pork is not opening up enough to flatten out, but do not cut all the way through, otherwise you'll end up with two pieces.
- Season the butterflied pork on both sides with kosher salt and let sit out at room temperature for 30 to 45 minutes, or 2 to 3 hours in the fridge.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a roasting pan with 2 tablespoons olive oil. Pat the tenderloin dry with a paper towel.
- Mix cumin, coriander, ginger, black pepper, smoked paprika,cayenne, cinnamon, cloves, allspice, and honey together in a bowl with a spoon. Spread about half of the spice mixture inside the butterflied pork, fold it back together, and spread the remaining mixture all over the surface. Use 3 or 4 pieces of kitchen string to tie the loin up every few inches, cutting off extra string.
- Toss potatoes, carrots, chile peppers, and onion with olive oil and salt in a bowl.
- Place the pork into the prepared roasting pan and surround with vegetable mixture.
- Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the loin reads at least 140 to 145 degrees F (60 to 63 degrees C), about 1 hour and 15 minutes. Remove from the oven and turn roast over with tongs in pan drippings. Transfer to a plate, cover loosely with foil, and let rest for 15 minutes.
- Increase oven temperature to 425 degrees F. Toss vegetable mixture in pan drippings and return to the oven to crisp up, about 10 minutes.
- Combine yogurt, mint, and garlic in a small bowl for sauce.
- Remove strings on roast. Slice, spoon pan drippings over, and serve with vegetables and yogurt sauce.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 32.9 g, Cholesterol 56.4 mg, Fat 12.2 g, Fiber 4.1 g, Protein 23.2 g, SaturatedFat 3.5 g, Sodium 876.6 mg, Sugar 7.2 g
More about "moroccan spices list recipes"
12 ESSENTIAL SPICES FROM MOROCCO & HOW TO USE THEM
From heyexplorer.com
Author Danielle UyPublished 2020-11-02Estimated Reading Time 6 mins
- Saffron (Zafrane) Hailed as the world’s most legendary spice, saffron is easily a global phenomenon when it comes to cooking. Most of the world’s saffron supply comes from very few countries—Morocco included.
- Ras El Hanout. If you want to take Moroccan flavors home with you, ras el hanout is your best bet. This spice brings out the best of Moroccan spices—it is literally composed of over a dozen of them!
- Black pepper (Ibzar or elbezar) Not much has to be said of black pepper, as it is a lot more common than the previous Moroccan spices. That said, it is worth knowing that Moroccan cuisine uses black pepper very generously.
- Turmeric (Kharkoum or quekoum) Nothing provides more color to food than turmeric. Easily recognizable for its yellow hue, turmeric is popular in Moroccan cuisine.
- Fenugreek seeds (Helba or halba) Known for its fragrance and biting taste, fenugreek seeds frequently show up in Moroccan chicken dishes. The herb itself has a sweet flavor, but Moroccan cuisine typically makes use of its bitter seeds to add character to a dish.
- Cumin (Kamoun or kamoon) Pungent and aromatic, cumin provides a powerful taste to any Moroccan dish. As this spice mixes strongly, Moroccans are particular in using this as a flavoring.
- Ginger (Skinjbir) Another strong ingredient, the ginger spice is widely used in tagines, stews, and soups in Moroccan cuisine. Either grounded or powdered, ginger boasts of excellent medical benefits, as well: It is another natural anti-inflammatory and antioxidant properties, to say the least.
- Cinnamon (Karfa) Inarguably, cinnamon has made a name for itself in the global sphere. It has become a popular addition to trendy beverages and desserts worldwide.
- Anise seed (Nnafaâ or naffa) Boasting a licorice-like flavor, anise seed mostly fulfills its purpose in Moroccan dessert—like krachel, cookies, and bread.
- Paprika (Felfla hlouwa) In Morocco, paprika refers to the sweet product of grounded dried bell peppers. Its spicier counterpart, hot paprika, is called cayenne pepper.
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