Ana's Ras el Hannout - 6 pts

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Ana's Ras el Hannout - 6 pts

 

Recipe By :Spice: Flavors of the Eastern

Meditteranean by Ana Sortun

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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1/4 cup cumin seeds

3/4 teaspoon saffron

1 1/2 teaspoons ground cinnamon

1 tablespoon turmeric

1 teaspoon ground ginger

1 tablespoon freshly ground black pepper

1/2 cup paprika

 

In a small skillet over medium-low heat, toast the

cumin seeds for 2

minutes, until fragrant. Place the seeds in a spice

grinder and col

completely. Add the saffron to the spice grinder and

grind with the cumin

seeds.

 

Remove the saffron and cumin mixture to a small mixing

bowl and combine

with the remaining spices.

 

Description:

" 6 pts per cup "

S(Fromatted by Chupa Babi in MC):

" 12.19.06 "

Copyright:

" 2006 "

Yield:

" 1 cup "

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Per Serving (excluding unknown items): 306 Calories;

14g Fat (30.9% calories from fat); 14g Protein; 54g

Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 67mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean

Meat;

2 Fat.

 

NOTES : I think the best way to describe this spice

mixture is Moroccan curry. Ras el Hannout means " head

of the shop " , and there are as many variations in this

blend of spices as there are shop owners in Morocco,

some using more than the seven spices we use at Oleana

(restaurant in Cambridge, Mass.) Ras el hannout has

many uses, and it works well as a condiment for cooked

chickpeas, fried [favorites] and vegetables. However,

I think it really shines with [favorite], which takes

on the reddish hue of the paprika and the slight

sweetness of ginger, saffron, and cinnamon.

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

 

 

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