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Thursday, August 12, 2010

Moroccan 17 Spice Blend: Ras el Hanout

Known in Morocco as Ras el Hanout, this is an extravagant, outrageously delicious blend of 17 different spices.Purchase at ArtisanalSpice

IMPACT: Transforming, exotic, "wow" flavor, distinctive but won't overpower the taste of the other ingredients in your dish.

Suggested Uses: Sprinkle it as a salt-free seasoning on roasted turkey, eggs, potatoes, lentils, hummous, cooked shrimp. Use it as a rub for chicken, lamb or pork. Add it to stews -- you'll find lots Moroccan style recipes online that call for Ras el Hanout seasoning, such as tagines, couscous, lamb dishes, B'stilla.

Recipe: Marrakesh Harrira Soup
1/2 cup garbanzo beans
1/2 cup lentil beans, soaked overnight
2 boneless chicken breasts, cut into 1/2" chunks (approx. 8 to 10 ounces)
2 large onions, chopped
1/4 teaspoon saffron threads
2 Tbsp paprika
1 Tbsp Ras el Hanout seasoning
1 tsp. cinnamon
2 tsp. kosher or sea salt
1/4 tsp white pepper
1/4 tsp black pepper
6 large tomatoes, chopped
1 bunch parsley, chopped
1 bunch cilantro, chopped
4 stalks celery, chopped
2 carrots, chopped
1/2 cup long grain rice
Juice of one lemon
1 Tbsp butter
1 Tbsp olive oil
6 cups water
1/3 cup flour dissolved in 1 cup water

In a stock pot, heat olive oil and brown the onions and the dry spices. Add the chicken and cook lightly. Add the 6 cups water, salt, peppers, garbanzo beans, lentils, and celery. Cover and simmer for 2 hours. Blend the flour-water with the tomatoes, cilantro and parsely and stir into the pot. Add the rice, and cook for 20 minutes or until the rice is tender. Add 1 Tbsp butter and the lemon juice and stir. If too thick, add more water and adjust seasonings before serving.

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