Description
Ras el hanout is a mix of spices very popular in Maghreb cuisine and North Africa more widely. Its composition varies from grocer to grocer. This blend can contain up to several tens of spices, including cardamom, nutmeg, cinnamon, clove, pepper, ginger, turmeric … The ras el hanout perfumes especially tajines, couscous And chicken simmered. It allows to spice all the meat cooked on the barbecue. Find all the possible uses by consulting our best scented recipes in ras el hanout.
How To Use
In cooking, ras-el-hanout is used most often to give a very flat taste to a dish. At the base, ras-el-hanout was designed to decorate especially tajines but it is also used for sauces, couscous, meats, stews, seafood and even for the famous el majoun (cake au Arab honey).
Ras-el-hanout is a concoction much appreciated in Maghreb cuisine and desserts. It is found in the preparation of certain pastries where it is associated with honey and almonds. In Morocco, it is also used to flavor coffee.
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