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#ras el hanout
davidsev · a day ago
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🇪🇸 🇫🇷 🇬🇧 Gastronomía de Túnez 3. Gastronomie tunisienne 3. Tunisian gastronomy 3.
🇪🇸 🇫🇷 🇬🇧 Gastronomía de Túnez 3 "Aromas". Gastronomie tunisienne 3. Tunisian gastronomy 3.
🇪🇸 Gastronomía de Túnez 3. Platos tradicionales y Aromas de Túnez El arte culinario en Túnez está cargado de sabores y olores, aunque es significativamente diferente de sus otros vecinos del Magreb. La cocina tunecina es inconfundiblemente mediterránea, pero también africana y oriental. Es rica, muy elaborada y sus especialidades son numerosas y varían según el origen regional y la etnia que…
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elisheanaufeminin · 26 days ago
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Tajine d'agneau aux abricots secs
Tajine d’agneau aux abricots secs
Une merveilleuse recette marocaine. Pour un ragout original et délicieux. Ingrédients: 1,2kg épaule d’agneau désossée 300g Semoule de couscous moyen 3 Oignons 3 gousses Ail 200g Abricots secs 125g Amandes émondées 2 cuil. à soupe Miel liquide 1 cuil. à café Ras-el-hanout 0,5 Botte de coriandre 2 cuil. à soupe Huile d’olive 20g Beurre Sel Poivre Préparation: Pelez et émincez les oignons et…
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photofeesh · a month ago
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Middle Eastern Baked Chicken Thighs & Rice with Chickpeas & Yogurt.
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robertsfoodandmore · 3 months ago
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I wish you could smell this! I could not find Moroccan spice anywhere so I made my own Ras El Hanout seasoning.
I am making a Moroccan Tagine tonight. Will keep you posted.
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Ingredients
2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
I ground my own anise, black pepper, cardamom and coriander in the Bullet.
So aromatic!!!
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83-protons · 5 months ago
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I made some ras el hanout the other day and I cannot stop putting it on everything it’s literally so good
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garlicandzest · 6 months ago
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This easy sous vide carrot side dish is seasoned with ras el hanout, a Moroccan spice blend. Sweet golden raisins and toasted pine nuts add extra flavors.
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ashintheairlikesnow · 10 months ago
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Tonight's cooking experiment! They're not lamb shanks, my grocery store didn't have any, but still lamb.
So
Fucking
Good.
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cookingfordaniel · a year ago
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Braised shoulder of lamb with ras el hanout
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binsofchaos · 2 years ago
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I will never be completely ready. 
But I will be forever changed by all you brought to my life - to all of our lives.
Beauty, excellence, fun, and love, always love. 
Even your favorite spice - Ras El Hanout - recalled in an instant in recovery - was an indication of who you were at your core.
Literally translated as “head of shop,” the Arabic phrase ras el hanout really means “top shelf.” Legend has it this Moroccan spice blend was created by North African spice dealers who would mix together the best of what they had on offer, thus creating a heady, aromatic signature blend—sometimes 50 individual spices deep.
Top shelf. Mixing the best of all you had. Seeking and creating an unparalleled best. 
You made us all better in every way. 
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beardycarrot · 2 years ago
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This Moroccan chicken recipe I read listed pumpkin spice as a substitution for ras el hanout. That seemed really weird to me, so I decided to look it up.
https://en.wikipedia.org/wiki/Ras_el_hanout
This is actually pretty interesting! It’s traditionally a mix of all the best spices a shop sells, and everyone has their own version with different spices in different proportions. This kind of thing always makes me curious about things that are commonplace in other parts of the world, which I’ve never heard of.
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e-m-m-i-e-blog1 · 3 years ago
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oriental rice and meatballs with selfmade bread
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mymona · 4 years ago
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Freekeh with honey & Harissa glazed Halloumi and eggplant
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najia-cooks · 4 years ago
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Ras el Hanout (Moroccan spice blend)
recipe under the cut!
makes about 3/4 cup (a double recipe is pictured)
recipes for ras el hanout vary from region to region and from person to person, so feel free to play around with the measurements! main ingredients are bolded; all others are more or less optional. don’t worry too much if you don’t have anything in particular!
ingredients:
1 tbsp whole black peppercorns, or 2 tsp ground black pepper
1 1/2 tsp whole white peppercorns, or 1 tsp ground white pepper
2 ½ tsp coriander seeds, or 2 tsp ground coriander
1 large cinnamon stick, broken up, or 2 tsp ground cinnamon
About 20 green cardamom pods, or 1½ teaspoons ground cardamom
1 tsp whole fennel seeds, or ¾ tsp ground fennel seeds
1 tsp dried anise seeds, or ¾ teaspoon ground anise seed
1 ½ tsp cubeb berries, or 1 tsp ground cubeb
6 whole cloves, or ½ teaspoon ground cloves
2 tsp allspice berries, or 2 tsp ground allspice
2 ½ tsp cumin seeds, or 2 tsp ground cumin
2 stars of star anise
2 dried bay leaves
1 tbsp ground ginger
1 tsp ground chili powder
2 tsp ground paprika (or 1 tsp Hungarian sweet paprika and 1 tsp Hungarian hot paprika)
2 tsp ground turmeric
1½ tsp ground orris root
1½ tsp ground mace
1½ tsp freshly grated nutmeg, or ground nutmeg
1 tsp ground galangal
1 teaspoon dried lavender
1 teaspoon dried rose petals
1 teaspoon fenugreek seeds or ½ teaspoon ground fenugreek
1/4 teaspoon ground cayenne pepper
instructions:
if using whole spices:
1. toast peppercorns, coriander seeds, cinnamon, cardamom pods, fennel seeds, anise seeds, cubeb berries, cloves, allspice berries, star anise, bay leaves, nutmeg, and fenugreek seeds in a dry skillet over medium-low heat for a few minutes until fragrant, agitating occasionally to avoid burning. it’s best to toast each spice separately--otherwise the seeds will burn before the larger spices are toasted. allow to cool slightly.
2. open cardamom pods by crushing them gently with a pestle or the flat of a knife, and extract the seeds.
3. add all of the toasted spices, the remaining ground spices, and the lavender and rose petals to a spice mill (I use a coffee grinder reserved for grinding spices) and grind spices into a fine powder. run through a fine sieve. store spice mix in an airtight container.
if using ground spices:
1. mix all spices together in a small bowl. store in an airtight container.
this spice mix is very versatile and can be used in meat and vegetable dishes, soups, and tajines!
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what-marsha-eats · 4 years ago
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DIY “ras el hanout” Spice Mix
From Food52
The Moroccan spice mix ras el hanout gets its name from the Arabic phrase "top of the shop," or "top shelf," so you know it's good. It’s a complex mix usually made from a dozen or more ingredients, and it's traditionally made from the best spices the spice merchant has to offer.
It makes whatever it touches incredibly flavorful, and has an almost curry-like flavor that's delicious when rubbed on lamb, fish, chicken, and even tofu
Once you've made your own ras el hanout mix, you'll have a jar's worth.
1 1/4 teaspoons ground allspice
2 teaspoons ground nutmeg
1 teaspoon ground coriander
20 threads saffron, crushed
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons ground mace
1 teaspoon ground cinnamon
1 1/2 teaspoons ground cardamom
2 teaspoons ground ginger
2 teaspoons salt
1 teaspoon ground turmeric
1/2 teaspoon ground anise (from star anise)
Mix together all ingredients. Store in an airtight container in a cool, dark place for up to 3 months.
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Ras el Hanout (رأس الحانوت, “head of the shop” as in top shelf, best spices in the shop) is a Maghrebi spice mix. It’s used in many savory dishes, sometimes rubbed on meat or fish, or stirred into couscous or rice. The mix is generally associated with Morocco, although neighboring countries use it as well. There’s no definitive composition of spices that makes up Ras el Hanout. Each shop, company, or family may have their own special blend. The mix usually consists of over a dozen spices, in different proportions, although some purists insist that it must contain exactly 12 items. Commonly used ingredients include cumin, cardamom, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, dry turmeric, and fenugreek. Some spices may be particular to the region, such as ash berries, chufa, grains of paradise, orris root, monk's pepper, cubebs, dried rosebud, fennel seed, aniseed, galangal, or long pepper. Ingredients may be toasted before being ground or pounded in a mortar and mixed together. Some preparations include salt or sugar, but that is generally not the accepted practice. Garlic, saffron, nuts or dry herbs are generally not included, as they’re added to dishes separately, but some commercial preparations, particularly outside the Maghreb, may contain them. In the past, Ras el Hanout sometimes included cantharides for its aphrodisiac properties, but the sale of cantharides was banned in Morocco in the 1990s.
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ruleofyum · 6 years ago
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Ras El Hanout Beef Stew | Rule of Yum recipe
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fleximazing · 7 years ago
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Couscous, sneller dan snel!
Ingrediënten (voor 2 personen)
- Couscous (eender welk merk) - Moroccan Tagine Sauce: Apricot & coriander Merk: Al’féz (Delhaize €2,52) - Quorn*
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    Bereiding
1. Bereid de couscous zoals beschreven op de verpakking (vaak gewoon water bij doen, afsluiten en klaar is kees!)
2. Bak de quorn kort aan in een beetje olijfolie, kruid met peper en zout.
Extra: je kan de kruidenmix Ras el Hanout, ook van het merk Al’féz of eender ander merk, bij de quorn laten meebakken.
3. Meng de inhoud van de Moroccan Tagine Sauce: Apricot & coriander onder de quorn en laat een vijftal minuutjes sudderen.
4. Meng de saus onder de couscous en smullen! (Naar smaak kan je hier ook nootjes, rozijnen, verse koriander, … toevoegen)
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  * Je kan quorn van het merk Quorn nu ook in de diepvriesafdeling kopen, oa in de Colruyt. Voordeliger in prijs dan wanneer je ze in de koelruimte in kleinere pakjes koopt!
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