Ras-El-Hanout "Thousand and One Nights" - Sauces

What is Ras El-Hanout Mille et une Nuits?

I offer you a total gustatory immersion in the heart of the Atlas Mountains with the Sahara as a backdrop. During a meal, live in the land of Aladdin with a Ras El-Hanout of very good quality.

Can you smell the tajine or couscous with this Ras El-Hanout Thousand and One Nights? Orange powder, turmeric, nutmeg, clove, cinnamon, ginger, cardamom, spices, your taste buds will be delighted to discover all these oriental flavors.

Did you know that? There are different types of Ras El-Hanout. This mixture can sometimes have up to 50 spices.

What is the flavor of Ras El-Hanout Mille et une Nuits?

Ras El-Hanout is particularly spicy. It is a festival of flavors in the mouth that revolutionizes your dishes and gives them a new taste dimension.

How to use Ras El-Hanout Mille et une Nuits ?

The Ras El-Hanout Thousand and One Nights is naturally ideal to bring pep to all your oriental recipes. However, it can also be combined with more Western recipes to offer you original flavors. Sauce, simmered dishes, marinades, the Ras El-Hanout Mille et une Nuits is the spice mix for all situations.

Our recipe ideas with Ras El-Hanout Mille et une Nuits

Red mullet with Ras El-Hanout Mille et une Nuits and eggplant cream

Cut the eggplants in half in a dish, cut the flesh and sprinkle with olive oil. Bake in the oven for 30 minutes, then remove the flesh and mix it with a dash of olive oil and a little liquid cream. Cook your red mullet fillets in a foil with olive oil and Ras El-Hanout Mille et une Nuits to give them a spicy and slightly spicy taste. Simply serve with rice.

Chicken casserole with Ras El-Hanout Mille et une Nuits

Chicken goes divinely well with Ras El-Hanout Mille et une Nuits. Between casserole and tagine, this dish will make you travel. This recipe consists of chicken cutlets that you can cut into strips. Brown them in a casserole dish with sliced onions, garlic, olive oil and Ras El-Hanout Mille et une Nuits. Add pitted green olives and chopped coriander. Serve with couscous.

Lentil soup with Ras El-Hanout Mille et une Nuits

Blanch the lentils in a large pot of hot water for a few minutes. In a casserole dish, brown garlic cloves in olive oil and add the Ras El-Hanout Mille et une Nuits. Add the lentils with a little water and simmer for about 30 minutes. A gourmet soup full of flavor for those long winter evenings.