Ronnie's Notes
Ras el Hanout is a Moroccan spice blend that is so fragrant, flavorful, and useful I always have a supply in my pantry (I keep it in small, airtight containers). The words mean “top of the shelf” and translate vaguely as “the best spices” you can buy. It’s an aromatic, robust mixture but it’s subtle too. Just a bit adds color and complexity to plain dishes like rice, couscous, or sautéed vegetables. It’s also terrific as a spice rub for grilled lamb and poultry.
Instructions
Mix ingredients thoroughly.
Makes about 3 1/2 tablespoons.
{Tip} Always keep dried herbs, spices, and spice mixtures in a cool dark place away from the heat (inside a cabinet that’s not near the oven).{/Tip} Harissa Harissa is a Tunisian condiment used throughout North Africa and the Middle East.
Just a bit of it gives a delicious energy to sauces, soups, stews, marinades, and dressings.
Spoon a bit over couscous or fried eggs.
Use it on a sandwich.
This spicy mixture will make dozens of foods taste even tastier.
1/4 cup dried red chili peppers 3 medium garlic cloves 1 3/4 teaspoons caraway seeds (or 1 1/4 teaspoons ground caraway) 1 teaspoon ground coriander 1/4 cup extra virgin olive oil Place the chili peppers in a bowl, cover them with boiling water and let soak for .
Drain the peppers but reserve the soaking water.
Place the peppers in a small food processor with the garlic, caraway seeds, and coriander.
Process, scraping the sides of the bowl occasionally.
Add the olive oil and continue to process for a minute or two, scraping the sides of the bowl occasionally.
Add 2–3 tablespoons of the soaking water and process to make the sauce as smooth as possible.
Store the harissa in a covered container in the refrigerator for up to 3 months.
Makes about 1/4 cup.