ras el hanout


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ras el hanout

also ras al hanout  (räs′ əl hə-no͞ot′)
n.
An aromatic Maghrebi spice blend containing a great variety of ingredients, including dried rose petals and often cardamom or turmeric.

[Arabic ra's al-ḥānūt, literally, head of the shop (because the blend contains the best that a spice shop has to offer) : ra's, head; see rʔš in Semitic roots + al-, the + ḥānūt, shop (from Aramaic ḥānūtā, arched chamber, cell, shop, from ḥənā, to bend; see x̣ny in Semitic roots).]
References in periodicals archive ?
Available from www.blackberrycottagefayre.co.uk Roasted sweet potato tagine INGREDIENTS SERVES 6 1kg sweet potatoes 3tbsp olive oil 2 medium red onions 1 fresh red chilli 2 garlic cloves 6cm-piece fresh ginger 30g fresh coriander 100g dried apricots 2tbsp harissa paste 2tsp ras el hanout 2tsp ground cumin 2tsp ground coriander 1/2tsp sugar 2 x 400g tins chopped tomatoes 200ml water 1 x 240g tin chickpeas Salt and black pepper For the lemon and almond couscous: 1 preserved lemon 11/2tbsp extra-virgin olive oil 1tsp ground cumin 300g couscous 400ml boiling water 50g flaked almonds 20g fresh coriander leaves DIRECTIONS Preheat oven to 180C.
1kg sweet potatoes 3tbsp olive oil 2 medium red onions 1 fresh red chilli 2 garlic cloves 6cm piece fresh ginger 30g fresh coriander 100g dried apricots 2tbsp harissa paste 2tsp ras el hanout 2tsp ground cumin 2tsp ground coriander 1/2tsp sugar 2 x 400g tins chopped tomatoes 200ml water 1 x 240g tin chickpeas salt and black pepper For the lemon and almond couscous: 1 preserved lemon 1 1/2tbsp extra-virgin olive oil 1tsp ground cumin 300g couscous 400ml boiling water 50g flaked almonds 20g fresh coriander leaves METHOD 1 Preheat oven to 180C.
INGREDIENTS: (SERVES 6) 1kg sweet potatoes; 3tbsp olive oil; 2 medium red onions; 1 fresh red chilli; 2 garlic cloves; 6cm piece fresh ginger; 30g fresh coriander; 100g dried apricots; 2tbsp harissa paste; 2tsp ras el hanout; 2tsp ground cumin; 2tsp ground coriander; 1/2tsp sugar; 2 x 400g tins chopped tomatoes; 200ml water; 1 x 240g tin chickpeas; salt and black pepper; For the lemon and almond couscous: 1 preserved lemon; 1 1/2tbsp extra-virgin olive oil; 1tsp ground cumin; 300g couscous; 400ml boiling water; 50g flaked almonds; 20g fresh coriander leaves METHOD: 1.
ROASTED SWEET POTATO TAGINE INGREDIENTS: (SERVES 6) 1kg sweet potatoes; 3tbsp olive oil; 2 medium red onions; 1 fresh red chilli; 2 garlic cloves; 6cm piece fresh ginger; 30g fresh coriander; 100g dried apricots; 2tbsp harissa paste; 2tsp ras el hanout; 2tsp ground cumin; 2tsp ground coriander; 1/2tsp sugar; 2 x 400g tins chopped tomatoes; 200ml water; 1 x 240g tin chickpeas; salt and black pepper; For the lemon and almond couscous: 1 preserved lemon; 1 1/2tbsp extra-virgin olive oil; 1tsp ground cumin; 300g couscous; 400ml boiling water; 50g flaked almonds; 20g fresh coriander leaves METHOD: 1.
The secret of its exquisite taste lies in marinating the chicken for five-six hours with lemon, onion, garlic, cilantro, parsley, ginger, pepper, turmeric, salt and the Ras el Hanout spice mix.
ED ROAST MOROCCAN CARROTS WITH LENTILS (SERVES 4) MOROCCAN INGREDIENTS (495 calories per serving) 800g baby carrots (assorted colours, ideally), scrubbed 1tbsp cumin seeds, lightly crushed 1tbsp Aleppo pepper flakes 3tbsp blossom honey 3tbsp extra-virgin olive oil 1 onion, finely chopped 3 celery sticks, finely diced 3 garlic cloves, sliced 1tbsp ras el hanout 2 x 250g packs cooked Puy lentils 2tbsp water A handful each of parsley and mint, roughly chopped 150g feta cheese, crumbled Sea salt and freshly ground black pepper 1 lemon, to serve METHOD 1.
You cook tea, it was ED ROAST MOROCCAN CARROTS WITH LENTILS (SERVES 4) MOROCCAN INGREDIENTS (495 calories per serving) 800g baby carrots (assorted colours, ideally), scrubbed 1tbsp cumin seeds, lightly crushed 1tbsp Aleppo pepper flakes 3tbsp blossom honey 3tbsp extra-virgin olive oil 1 onion, finely chopped 3 celery sticks, finely diced 3 garlic cloves, sliced 1tbsp ras el hanout 2 x 250g packs cooked Puy lentils 2tbsp water A handful each of parsley and mint, roughly chopped 150g feta cheese, crumbled Sea salt and freshly ground black pepper 1 lemon, to serve METHOD 1.
ED ROAST MOROCCAN CARROTS MOROCCAN INGREDIENTS (495 calories per serving) 800g baby carrots (assorted colours, ideally), scrubbed 1tbsp cumin seeds, lightly crushed 1tbsp Aleppo pepper flakes 3tbsp blossom honey 3tbsp extra-virgin olive oil 1 onion, finely chopped 3 celery sticks, finely diced 3 garlic cloves, sliced 1tbsp ras el hanout 2 x 250g packs cooked Puy lentils 2tbsp water A handful each of parsley and mint, roughly chopped 150g feta cheese, crumbled Sea salt and freshly ground black pepper 1 lemon, to serve METHOD 1.
The mains of lamb loin with ras el hanout, saffron couscous and carrot puree; and the wild mushroom risotto; are gratifying dishes in good portion sizes.
Main dishes include succulent Ras El Hanout lamb shoulder, meaty kibbeh flan and delicious moussaka.