ras el hanout

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ras el hanout

also ras al hanout (räs′ əl hə-no͞ot′)

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).]

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

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.

Cauliflower, espresso and walnut Swiss roll; healthy eating

Think feta, pul biber, and oregano macaroni, or ras el hanout and buttermilk sweet loaf cake.

MIDDLE EASTERN MAGIC ... WITHOUT THE MEAT; AS HER 100% VEGETARIAN COOKBOOK BAZAAR IS RELEASED, BRITISH-IRANIAN CHEF, AND SELF-CONFESSED CARNIVORE, SABRINA GHAYOUR CHATS TO LAUREN TAYLOR

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.

MAKING a MEAL OUT of VEGANISM; ELLA WALKER meets Henry Firth and Ian theasby, who have found that the world of veganism has really opened up since their debut cookbook

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

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 Bosh! boys are back; ELLA WALKER meets Henry Firth and Ian Theasby, who say the world of veganism has opened up since their debut book

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.

Moroccan food fest in Delhi beckons foodies

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.

It's hard to eat healthy if you don't know how to cook; Inspired by his family, chef Tom Kerridge tells JENNY STALLARD why he's on a mission to wean us off convenience food

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.

It's hard to eat healthy if you don't know how to cook; Inspired by his family, chef Tom Kerridge tells JENNY STALLARD why he's on a mission to wean us off convenience food

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.

It's hard to eat healthy if you don't know how to cook; Inspired by his family, chef Tom Kerridge tells JENNY STALLARD why he's on a mission to wean us off convenience food

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.

Aubaine's summer menu review: Classic, simple and tasty

Main dishes include succulent Ras El Hanout lamb shoulder, meaty kibbeh flan and delicious moussaka.