I have made the Moroccan spice blend Ras el Hanout before. For this Father’s Day, I wanted a Moroccan blend that was just a little bit simpler than 29 ingredients. Looking at my old recipe, I cut out the more obscure spices and adjusted the quantities. To be called a Ras el Hanout the blend should have at least these eleven spices: allspice, black pepper, cardamom, cayenne pepper, cloves, coriander seeds, ginger, mace, nutmeg, turmeric, and white pepper. The quantities of each spice vary widely between blends I have found.
Tag Archives: Moroccan cuisine
After living in Chengdu, Sichuan, China, my family has always really loved garlic—a lot! I had an idea that popped into my head about a side dish to go with my Moroccan lamb—large chunks of roasted garlic floating in a sea of fluffy couscous. My thought was that as you took a bite of couscous you would get a burst of roasted garlic goodness.
It’s my birthday and I get to make what I like. This means barbecued lamb. This year I decided I would go Moroccan.
I wanted a vegetable dish to go with my Moroccan lamb. None of the recipes I found on-line were quite what I had in mind. I started taking ingredients from several of them and built my own.
I am making a Moroccan feast for my birthday dinner. A tajine is frequently served over a bed of couscous. I decided that my vegetable tajine needed a lemon couscous. I looked at several recipes, but they all seemed very shy with the lemon juice.
It is my birthday and I thought I would get creative and please myself. I was looking on-line for Moroccan dishes to add to my feast. I was scanning more for idea, rather than recipes. This combination for the salad just sort of clicked into place as I was reading.
Jan and Chris both asked me to do another barbecued tri-tip. The last time I did a tri-tip I used a Californian-Mexican seasoning. This time I thought I would jump to another continent and do North African.
Chermoula is one of those North African spice blends/sauces/marinades where each country has their own variation on a theme. Most of the blends start with garlic and coriander. I am using the chermoula as both a marinade for tri-tip and as a sauce, so I made a double batch. Here I am providing the single batch recipe.
This Sunday I am making a Moroccan barbecued tri-tip. Miriam requested a stone fruit and corn salad to go with it. Son-in-law Chris is still on his ketogenic diet, so large amounts of both corn and fruit are forbidden to him. I don’t want him to starve or to live only on meat, so I had to think of a third dish that would fit into his diet.