Tag Archives: Moroccan Spice Mix

Karl’s Moroccan Ras el Hanout Barbecued Lamb

It’s Father’s Day and I get to make what I like. This means barbecued lamb. Like for my birthday, I decided I would go Moroccan.

Karl’s Moroccan Ras el Hanout Barbecued Lamb

Karl’s Moroccan Ras el Hanout Barbecued Lamb

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Filed under Lamb, Main Dishes, Sauces and Spices

Karl’s Zucchini Ras el Hanout

I made a tajine for my Father’s Day dinner to go with my Moroccan lamb. I had a zucchini on my counter that I wanted to use before it spoiled, but I thought that a soft squash like this would not stand up to the long cooking time of a tajine.  I decided it would be much better barbecued separately. Since I had already blended Ras el Hanout for the lamb it seemed an obvious spicing.

Karl’s Zucchini Ras el Hanout

Karl’s Zucchini Ras el Hanout

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Filed under Barbeque, Sauces and Spices, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Moroccan Spice Mix II (another Ras el Hanout)

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.

Karl’s Moroccan Spice Mix II (another “Ras el Hanout”)

Karl’s Moroccan Spice Mix II (another “Ras el Hanout”)

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Karl’s Barbecued Moroccan Tri-tip

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.

Karl’s Barbecued Moroccan Tri-tip

Karl’s Barbecued Moroccan Tri-tip

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Filed under Barbeque, Beef, Main Dishes, Sauces and Spices

Karl’s Moroccan Chermoula

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.

Karl’s Moroccan Chermoula

Karl’s Moroccan Chermoula

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Karl’s Moroccan Chicken Tajine

The recipe on my blog that has gotten the most views is my Moroccan oxtail tajine. While this dish was very tasty, it was way too fatty for Jan. Jan had her gall bladder removed while we were in China and she is in the 10% of the population that has difficulty digesting fats after that operation.

Karl’s Moroccan Chicken Tajine

Karl’s Moroccan Chicken Tajine

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Filed under Main Dishes, Poultry

Karl’s Moroccan Oxtail Tajine

Adapted from a recipe by Mamatkamal El Mary K

This week is Chris’ Birthday. Myr is taking him out for steak on Saturday, so she wants something heavy on the vegetables. Jan really liked the Chicken Cassablanca I made last week, so she wants a North African tajine (tu-jeen). I have some French green lentils that I have wanted to try out (A Taste of History idea). Chris (who just landed from a trip to Germany) got in the last word, he wants oxtails. This I can work with.

Karl’s Moroccan Oxtail Tajine

Karl’s Moroccan Oxtail Tajine

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Filed under Beef, Main Dishes, Stews