Ras-El-Hanout Royal - Meat and Vegetables

WHAT IS THE ROYAL RAS-EL-HANOUT SPICE BLEND?

This morning, you have the pleasure of visiting the medina of Marrakech. Much more than a tourist visit, it is an awakening of your five senses that awaits you, without you knowing it yet.

You are about to discover its famous souk and all the treasures it has to offer. What a pleasure to be able to exchange with the amine of the Souk Hayak, this fabric market which flooded your eyes with shimmering colors, then to have been able to admire the remarkable work of the basket makers, the potters, to feel moved while touching the worked leathers and exposed to the Souk Cherratines, ... In this Friday, day of festival, come to you delicious scents of tagines and couscous that the women prepare while singing, in the honor of this holy day for the Moslems. It is only 10 o'clock in the morning, but you are already largely put in appetite!

Then, you enter the Souk Attarine, the souk of the grocers... Or should I call it "the kingdom of spices". Colors and smells embark you in a very particular ceremonial where each spice evokes a dish, an event, a close person... From stall to stall, you notice that a spice is always put forward by the merchant: the Ras-el-Hanout. This is not insignificant since, etymologically, "ras-el-hanout" (or "raz-el-hanout") means " head of the spice store ", i.e. this mixture is made up of the best spices that the owner of this stall could gather.

Like many spice mixtures, ras-el-hanout (also called "the curry of the Maghreb"), is a blend with no fixed rule in its composition. It varies according to regions, families, tastes ... Depending on these parameters, ras-el-hanout can be made of 7 to 50 different ingredients! This mixture is also the festive spice par excellence in the Maghreb since it is honored during the Eid-el-Kebir, the Mrouzia in Morocco and the Eid-el-Fitr and the mourning in Tunisia.

I have chosen to offer you a simplified version of this mixture which allows you to obtain an aromatic palette as complex as tasty. The Spice Mix - Royal Ras-el-Hanout is a creation mixing the sweetness of turmeric, coriander, caraway and cumin, with the roundness and spiciness (moderate) of hot pepper and fenugreek. All this is enhanced by a light note of salt, which acts as a natural flavour enhancer to amplify the overall aroma.

HOW TO USE THE ROYAL RAS-EL-HANOUT SPICE BLEND ?

The Royal Ras-el-Hanout Spice Blend is a wonderful blend of sweet, hot and spicy notes. It will transport you easily through the countries of the Middle East.

This blend, which is often called the "Curry of the Maghreb", can, like its cousin from India, be used without restraint in all your dishes, giving them spicy and bewitching flavors, without taking away the palate.

It will be able to accommodate and especially sublimate all your dishes of Eastern inspiration such as tagines, couscous, and other festive or more common dishes.

The ingredients that make up this blend have the advantage of being perfectly resistant to cooking in order to give you the quintessence of their flavors and aromatic notes. Thus, you can integrate a teaspoon of this Royal Ras-el-Hanout in the preparation of your simmered dishes at the beginning of their cooking.

But you can also sprinkle it on your other dishes at the end of cooking or even your cold or raw dishes.

In some regions of Morocco, Ras-el-Hanout is used to give a special flavor to coffee.

This blend will surprise you with its ability to blend with different ingredients! Here are some ideas for delicious recipes to concoct with this blend.

RECIPE IDEAS WITH THE SPICE BLEND ROYAL RAS-EL-HANOUT

Whether your meal is oriental inspired or not, the Royal Ras-el-Hanout will sublimate each of your savory and sweet preparations. Let it enchant your recipes and let your guests have the feeling of having traveled for an evening, thanks to you.

In your savory recipes :

I can't mention the Royal Ras-el-Hanout without suggesting you integrate it into a delicious Couscous kefta and merguez, a Lamb Tajine with apricots, or a wonderful Mrouzia in the manner of chef Alain Ducasse.

You can also sublimate your veal brochette with spices or a delicious Pyrenean lamb with spicy vegetables thanks to this mixture of atypical flavors.

But the Royal Ras-el-Hanout could perfectly surprise you in other recipes of different inspirations. Don't hesitate to sprinkle it on Pastillas, or on white fish to be pan-fried or cooked in foil. Seafood and shellfish will also be deliciously spiced up with this blend, for example scallops or a fish tajine with lemon and almonds in the style of Chef Ducasse.

By seasoning your vegetable dishes such as sweet onions with grapes and cornmeal, or a carrot gratin with cumin or a zucchini flan with ras-el-hanout, you are guaranteed to enjoy warm and enchanting flavors. Enough to warm hearts during winter. It will be an ideal condiment to spice up your pasta, rice or semolina dishes. A vegetable Couscous made with delicious turnips, carrots and squash, and decorated with dried fruits (grapes, prunes or dates) will delight your guests whose palate is more easily conquered by vegetarian dishes.

If the Royal Ras-el-Hanout is ideal in your recipes for simmered or hot dishes, it will also enhance your cold or raw preparations. So, if you sprinkle a teaspoon of Royal Ras-el-Hanout in the preparation of your delicious hummus or in the fresh cream sauce that will accompany your cucumber, tomato, bell pepper and onion salad, I guarantee you a treat from the other side of the Mediterranean.

In general, the Royal Ras-el-Hanout spice blend can be used to transform your sauces (marinades, sauces for simmered dishes, sauces based on fresh cream or coconut milk) into bewitching accompaniments.

For your sweet recipes :

In Morocco, it is very common to taste oriental pastries and fruits with ras-el-hanout.

All your pastries based on honey, almond, or dried or candied fruit will transport you to the heart of the medina of Marrakech if you sprinkle them with half a spoon of Royal Ras-el-Hanout. To you the succulent Cornes de gazelle, the tasty Loukoums and other Baklawa.