Tag Archives: Ras el Hanout

Karl’s Moroccan Chicken Wings

It is Memorial Day and barbecue is the traditional way of celebrating. Son-in-law, Chris, is avoiding sugary foods, so many a barbecue sauce was out. I decided that a spice rub would be the way to go.

Karl’s Moroccan Chicken Wings

Karl’s Moroccan Chicken Wings

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Filed under California Fusion, Chicken, Main Dishes, Sauces and Spices

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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Filed under Sauces and Spices, Vegan, Vegetarian

Karl’s Moroccan Ras el Hanout Barbecued/Broiled Lamb

It’s my birthday and I get to make what I like. This means barbecued lamb. This year I decided I would go Moroccan.

Karl’s Moroccan Ras el Hanut Barbequed/Broiled Lamb

Karl’s Moroccan Ras el Hanut Barbequed/Broiled Lamb

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Filed under Barbeque, Broiling, Lamb, Main Dishes, Sauces and Spices

Karl’s Moroccan Orange and Spinach Salad with Ras el Hanout Shrimp

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.

Karl’s Moroccan Orange and Spinach Salad with Ras el Hanout Shrimp

Karl’s Moroccan Orange and Spinach Salad
with Ras el Hanout Shrimp

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Filed under California Fusion, Green Vegetables, Salads, Seafood, Shrimp, Side Dishes

Karl’s Keto Moroccan Artichoke Tajine (Tagine)

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.

Karl’s Keto Moroccan Artichoke Tajine (Tagine)

Karl’s Keto Moroccan Artichoke Tajine (Tagine)

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Filed under Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Moroccan Barbecued Corn and Peach Salad

I am doing Morocco this week and Miriam said she had seen a recipe for Moroccan corn and stone fruit salad. She really liked my last corn salad and wanted something similar. I was not able to find the recipe she had read, so I did what seemed right to me.

Karl’s Moroccan Barbecued Corn and Peach Salad

Karl’s Moroccan Barbecued Corn and Peach Salad

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Filed under Barbeque, Salads, Side Dishes, Vegan, Vegetarian

Karl’s Lamb Sliders

The Mercury News had a recipe for turkey sliders this week. Sliders are mini-burgers about two to three inches across. Jan decided she wanted some for dinner. I had some left over lamb from Sunday’s dinner, so I suggested using it for the sliders. While it was not quite what she wanted, she agreed, if I would make fresh buns.

Karl’s Lamb Sliders

Karl’s Lamb Slidersv

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Filed under Lamb, Main Dishes

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