Recipe

Ras El-hanout Recipe


Ras El-hanout Recipe Capedread / All my dishes
1 year, 3 months ago
middle eastern spice or rub for meat, poultry & game
Prep:15m Cook:6m Servings:12

Capedread

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Ingredients
  • 2 cinnamon sticks, broken into several pieces
  • 1 tbsp cloves
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp fenugreek
  • 1 tbsp fennel seeds
  • 1 tbsp mustard seeds
  • 25g/1¾oz dried Damascan rose petals (available at spice shops and Middle Eastern food stores)

Directions
  1. Place all the ingredients in a frying pan and place over gentle heat.
  2. Cook until the seeds begin to pop in the pan.
  3. Toss as they start to pop and cook for a couple more minutes, taking care not to let them burn.
  4. Remove from pan and grind the mixture while still warm.
  5. Store in an airtight container for one to two weeks.

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Comments

chefmeow 1 year, 3 months ago said:
Sounds like a wonderful rub. Thanks for posting.

sunny 1 year, 3 months ago said:
I buy this all the time and am happy to see I can now make it with stuff on hand. = )

elgab89 1 year, 3 months ago said:
Perfect!


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No. of ratings: 4
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