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Ras el hanout (Moroccan Spice Mix)

(see also Honeyed Lamb - Mrouzia)

6 allspice berries
4 cloves
1 1/2 teaspoon black peppercorns
1 1/4 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon cayenne pepper
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger

simplified version makes about 2 1/2 tablespoons

Put all the whole spices in a grinder or pestle and mortar and work to a powder. Mix in the ground spices, then spoon into a glass bottle. Keep in a cool, dark place.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.