Ras el-hanout
From capedread 17 years ago
- 6 minutes to make
- Serves 12
middle eastern spice or rub for meat, poultry & game
Ingredients
- 2 cinnamon sticks, broken into several pieces shopping list
- 1 tbsp cloves shopping list
- 1 tbsp coriander seeds shopping list
- 1 tbsp cumin seeds shopping list
- 1 tbsp fenugreek shopping list
- 1 tbsp fennel seeds shopping list
- 1 tbsp mustard seeds shopping list
- 25g/1¾oz dried Damascan rose petals (available at spice shops and Middle Eastern food stores) shopping list
How to make it
- Place all the ingredients in a frying pan and place over gentle heat.
- Cook until the seeds begin to pop in the pan.
- Toss as they start to pop and cook for a couple more minutes, taking care not to let them burn.
- Remove from pan and grind the mixture while still warm.
- Store in an airtight container for one to two weeks.
The Rating
Reviewed by 4 people-
Sounds like a wonderful rub. Thanks for posting.
chefmeow
in Garland loved it
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I buy this all the time and am happy to see I can now make it with stuff on hand. = )
sunny
in Portland loved it
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Perfect!
elgab89
in Toronto loved it
Reviews & Comments 3
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