Moroccan Seasoning Mix

MOROCCAN SEASONING MIX

this spice blend is used extensively in moroccan cooking.use the freshest spices you can find. recipe found on the net.

Time: 5 minutes

Steps:

  • mix spices together and store in an airtight container


moroccan seasoning mix image

Number Of Ingredients: 7

Ingredients:

  1. ground nutmeg
  2. ground cumin
  3. ground coriander
  4. allspice
  5. ground ginger
  6. cayenne pepper
  7. cinnamon


MOROCCAN SEASONING MIX

This spice blend is used extensively in Moroccan cooking.Use the freshest spices you can find. Recipe found on the net.

Recipe From food.com

Provided by Fairy Nuff

Time 5m

Yield 8 Tablespoons, 8 serving(s)

Steps:

  • Mix spices together and store in an airtight container.


Moroccan Seasoning Mix image

Number Of Ingredients: 7

Ingredients:

  • 5 teaspoons ground nutmeg
  • 5 teaspoons ground cumin
  • 5 teaspoons ground coriander
  • 2 1/2 teaspoons allspice
  • 2 1/2 teaspoons ground ginger
  • 1 1/4 teaspoons cayenne pepper
  • 1 1/4 teaspoons cinnamon


MOROCCAN SPICE BLEND

For years, we've enjoyed dishes flavored with this version of ras el hanout, a Moroccan spice blend we use on everything from lamb stew to scrambled eggs. -Carol Ward, Deming, New Mexico

Recipe From tasteofhome.com

Provided by Taste of Home

Time 5m

Yield 1/4 cup.

Steps:

  • Combine all ingredients; store in an airtight container.


Moroccan Spice Blend image

Number Of Ingredients: 10

Ingredients:

  • 1-1/4 teaspoons ground allspice
  • 2 teaspoons ground nutmeg
  • 1-1/2 teaspoons coarsely ground 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
  • 1/8 teaspoon saffron threads or 1/2 teaspoon additional ground turmeric


MOROCCAN SPICE BLEND

Ras-El-Hanout - This vibrant spice blend makes an excellent addition to lamb burgers or roasted chicken. Store in an airtight container in a cool, dark, dry place.

Recipe From epicurious.com

Yield Makes 2 tablespoons

Steps:

  • Whisk together all ingredients in a small bowl until combined well.


Moroccan Spice Blend image

Number Of Ingredients: 9

Ingredients:

  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves


RAS EL HANOUT - MOROCCAN SPICE MIX

Ras el Hanout ( "top of the shop" ) is a spice mixture from Morocco that can contain anywhere from 10-100 different spices. After checking cookbooks & searching online I decided on this combination for this spice mix.

Recipe From food.com

Provided by FDADELKARIM

Time 10m

Yield 8 tablespoons

Steps:

  • Mix all the spices together.
  • Store in an airtight container.


Ras El Hanout - Moroccan Spice Mix image

Number Of Ingredients: 14

Ingredients:

  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons ground ginger
  • 2 teaspoons turmeric
  • 2 teaspoons salt
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cardamom powder
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves


MOROCCAN-SPICED PORK ROAST

Serving a gorgeous, fancy-looking holiday roast doesn't have to be complicated, time-consuming, or expensive. This pork loin proves exactly that. This is fast, easy, and affordable, but when you bring it to the table, it looks like a million dollars. The beautifully warming and aromatic spices really work so well with a pork roast - I hope you give it a try soon!

Recipe From allrecipes.com

Provided by Chef John

Time 2h40m

Yield 12

Steps:

  • Butterfly the pork loin by cutting almost all the way through, starting on the thinnest side, keeping your knife flat and parallel to the cutting board. Stop about 1 inch from the opposite edge you started, so that the meat opens up like a book. A few more shallow cuts can be made if the pork is not opening up enough to flatten out, but do not cut all the way through, otherwise you'll end up with two pieces.
  • Season the butterflied pork on both sides with kosher salt and let sit out at room temperature for 30 to 45 minutes, or 2 to 3 hours in the fridge.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a roasting pan with 2 tablespoons olive oil. Pat the tenderloin dry with a paper towel.
  • Mix cumin, coriander, ginger, black pepper, smoked paprika,cayenne, cinnamon, cloves, allspice, and honey together in a bowl with a spoon. Spread about half of the spice mixture inside the butterflied pork, fold it back together, and spread the remaining mixture all over the surface. Use 3 or 4 pieces of kitchen string to tie the loin up every few inches, cutting off extra string.
  • Toss potatoes, carrots, chile peppers, and onion with olive oil and salt in a bowl.
  • Place the pork into the prepared roasting pan and surround with vegetable mixture.
  • Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the loin reads at least 140 to 145 degrees F (60 to 63 degrees C), about 1 hour and 15 minutes. Remove from the oven and turn roast over with tongs in pan drippings. Transfer to a plate, cover loosely with foil, and let rest for 15 minutes.
  • Increase oven temperature to 425 degrees F. Toss vegetable mixture in pan drippings and return to the oven to crisp up, about 10 minutes.
  • Combine yogurt, mint, and garlic in a small bowl for sauce.
  • Remove strings on roast. Slice, spoon pan drippings over, and serve with vegetables and yogurt sauce.


Moroccan-Spiced Pork Roast image

Number Of Ingredients: 22

Ingredients:

  • 1 (3 pound) boneless pork loin roast
  • 5 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 3 tablespoons honey, or as needed
  • 8 baby potatoes
  • 2 carrots, cut into 2-inch chunks
  • 2 Anaheim chile peppers, halved and seeded
  • 1 red onion, roughly chopped
  • 2 tablespoons olive oil
  • salt to taste
  • ½ cup plain Greek yogurt
  • 2 tablespoons thinly sliced fresh mint
  • 1 clove garlic, finely crushed


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