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Ras el-hanout
Makes 1 jar
Preparation time
less than 30 mins
Cooking time
less than 10 mins
Ingredients
2 cinnamon sticks, broken into several pieces1 tbsp cloves1 tbsp coriander seeds1 tbsp cumin seeds1 tbsp fenugreek1 tbsp fennel seeds1 tbsp mustard seeds25g/1¾oz dried Damascan rose petals (available at spice shops and Middle Eastern food stores)
Method
1. Place all the ingredients in a metal 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. 2. Remove from pan and grind the mixture in a coffee grinder, mini food processor or pestle and mortar while still warm.3. Store in an airtight container for one to two weeks.
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Next: Ras-el-hanout, Raspberry and cherry jubilee trifle, Raspberry and redcurrant sorbet, Raspberry and redcurrant sorbet, Raspberry and rose petal millefeuille,
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