Ras el Hanout

From Morocco, ras el hanout is one of the world's most interesting and complex spice mixtures, a mixture made slightly different in practically every Moroccan kitchen. There is no one ras el hanout anymore than there is one version of curry powder. Mine is made up of nine freshly ground spices and is terrific in tangines, stews, couscous, rice and more. I blend my own ras el hanout

Moroccan Lamb

Now here is a simple way to enjoy the exotic flavor of a good ras el hanout. Cut 1-inch slits into a 5 lb. leg of lamb and insert slivers of garlic. Rub the lamb with a cup or two of dry white wine, then cover it with cheesecloth and allow to rest for an hour. Mix 1/4 cup ras el hanout with 2 teaspoons pepper and rub it on the lamb. Roast or barbecue as you always do.

Lamb Tangine - Mruziyya

Cooking lamb in spices and honey may have started because of how well the recipes preserve the food. This dish is wonderful leftover and will last several days in the refrigerator covered in its sauce.

2 1/2 pounds lamb from leg or shoulder, cut into pieces
Salt
4 teaspoons ras el hanout (My blend is available for eight dollars)
1 cinnamon stick
2 sticks butter
1 tablespoon olive oil
3 tablespoons honey
1 1/2 cups raisins
1 cup blanched almonds

Rub the ras el hanout into the meat pieces. Place the meat, cinnamon, butter, oil and a little salt into a pot and add water to cover. Bring to a boil, reduce heat and simmer 90 minutes, occasionally checking to make sure there is water in the pot.

Add the raisins and the honey and cook for another 20 to 30 minutes, or until the sauce is syrup like. Brush the almonds with a little butter or oil and saute them until lightly browned. Place lamb and sauce on a platter and sprinkle with the almonds.

Bastilla

This is a dish seen frequently at celebrations in Morocco, often using pigeon (feel free to substitute if you have pigeon available, or one chicken if you don't have game hens). This is a stunning main dish.

1 teaspoon salt
2 garlic cloves, minced
3 tablespoons parsley, minced
2 Cornish game hens
1 small onion, minced
2 teaspoons ras el hanout (My blend is available)
Butter
1/2 cup blanched almonds
2 tablespoons olive oil
3 eggs, well beaten
Filo (about 20 sheets)
Sugar and cinnamon

Using a mortar and pestle, crush the salt, garlic and parsley to a paste, then rub on the hens. Place in a stockpot with the onion, ras el hanout, 2 tablespoons of butter and 2 cups of water. Bring to a boil, lower heat and cook, covered, for about 40 minutes or until the meat is tender.

Heat the olive oil in a skillet and saute the almonds until lightly browned. Remove to a food processor or finely chop by hand. Remove the hens from the pot and bring the remaining liquid to a boil. Reduce to one cup, then gradually add the eggs to the cooking liquid, stirring until it forms a curd. Allow the hens to cool, then remove the meat from the bones.

Preheat the oven to 350º and lightly oil a deep cake pan or springform pan. Melt 1/4 cup butter. Separate the filo sheets and line the pan with 4 of them, allowing them to overhang. Place one more sheet on the bottom and then brush with butter. Place about one-third of the meat on top and sprinkle with one-third of the almonds. Drizzle one-third of the curd on top, then add another layer of 3 or 4 sheets of filo. Repeat until all ingredients are gone, topping with filo. Fold the overhanging layers over, bind with melted butter and sprinkled with remaining butter and almond. Bake for 15 minutes or until brown. Remove from oven and carefully flip onto a serving place. Sprinkle with a sugar/cinnamon mixture.

As I say on each post, I unconditionally guarantee you will be happy with the ras el hanout - I will pay for the return postage and refund your purchase price if you are not. I know you will be delighted.

I'm available by email: authenticspiceblends@yahoo dot com, or call me: 503.280.2051.

If you'd like to order ras el hanout ($8) or another ingredient, payment is secure via Paypal, and your ingredients are hand roasted/packed as ordered. (Shipping is $1 for the first ingredient, $.75 for each additional. I ship only within the U.S.) Just send an e-mail and tell me what you'd like. I'll get right back to you.

Thanks for reading. Drop me a note with questions about any recipe.

John Ettinger