Tagine Spice Mix Recipes
TAGINE SPICE MIX
This delicious tagine spice blend is often used in Moroccan and North African dishes but is versatile and is great in soups, on meat, and in rice dishes.
Provided by This Healthy Table
Categories Spice Guides
Time 3m
Number Of Ingredients 8
Steps:
- Combine all the spices in a bowl or jar and stir to combine.
- Use immediately or store in a cool, dry place in an airtight container for up to 3 months.
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.
TAJINE SPICES
A delicious spice mix to give anything (particularly meat) a Moroccan flair. It is intended to be the flavoring for Moroccan tajines (traditional curry-like stews) but is great with any savory food.
Provided by Habibi
Categories Moroccan
Time 5m
Yield 6 tablespoons
Number Of Ingredients 7
Steps:
- combine well.
- store in an airtight container in a cool, dark place.
- enjoy!
Nutrition Facts : Calories 8, Fat 0.3, SaturatedFat 0.1, Sodium 1.2, Carbohydrate 1.7, Fiber 1, Sugar 0.2, Protein 0.3
RAS-EL-HANOUT SPICE MIX
Moroccan spice mix for lamb tagine
Provided by juderussell
Time 15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Toast coriander and cumin seeds in a small skillet over medium heat, stirring occasionally, until aromatic and slightly darkened, about 4 minutes.
- Transfer to a spice mill and let cool.
- Add crushed red pepper flakes. Process until finely ground. If you don't have a spice mill, use a pestle & mortar. Transfer to a small bowl.
- Add remaining ingredients and mix.
- Can be made 1 month ahead. Store airtight at room temperature.
- Makes approximately 2-3 tablespoons
TAGINE CURING AND SEASONING
TAGINE SEASONING is an order that should be done to get optimum flavor from your recipes. You really MUST season when you first get a new tagine. For maximum results this is the way to go.
Provided by Rita1652
Categories < 4 Hours
Time 3h5m
Yield 1 tagine
Number Of Ingredients 2
Steps:
- TAGINE SEASONING:.
- The new tagine needs to be first submerged in water for at least 1 hour.
- Rub the inside of the base and lid with olive oil.
- Put into a cold oven and set temperature at 350 F and leave for 2 hours.
- This process will strengthen your tagine and insure addition of a distinct flavor that tagine lovers will enjoy in every use.
- TAGINE CLEANING:.
- It is recommended that you hand wash your tagine. Do not leave submerged in soapy water.
Nutrition Facts : Calories 477.4, Fat 54, SaturatedFat 7.5, Sodium 1.1
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