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Moroccan Holiday

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Ras el hanout. Ras el hanout or Rass el hanout (Arabic: رأس الحانوت‎ raʾs al-ḥānūt, pronounced [rɑʔs ælħɑːnuːt]) is a spice mix from North Africa.

Ras el hanout

It plays a similar role in North African cuisine as garam masala does in Indian cuisine. The name is Arabic for "head of the shop" (similar to the English expression "top-shelf") and implies a mixture of the best spices the seller has to offer. Ras el hanout is used in many savory dishes, sometimes rubbed on meat or fish, or stirred into couscous or rice. The mix is generally associated with Morocco, although neighboring North African countries use it as well.[1] The composition of ras el hanout differs somewhat from the Baharat spice mix, but they differ more by the types of dishes they are associated with and by region rather than the ingredients in them.

Ras El Hanout recipe. Mulled pomegranate cider with vanilla + rosemary. Pin it!

mulled pomegranate cider with vanilla + rosemary

This post is sponsored by Bai Brands. pin it! While I totally agree with this sentiment under certain holiday circumstances, I’m a firm believer that most people (who partake in alcohol) are at their best after 1 or 2 drinks. They tend to be more talkative, more in the moment, and just the right amount of relaxed. Moroccan Mint Roasted Vegetables Recipe. I was on the first flight of the day from Paris to Marrakesh.

Moroccan Mint Roasted Vegetables Recipe

A full airplane heading south-west, three hours from tarmac to tarmac. Now, I'm not sure if it's just this time of year, but when you look out the window on final approach to Aéroport Marrakech Ménara, you're smacked with pink. The boxy buildings, the desert, the soft winter sunlight filtering through the dusty landscape - it all takes it's cue from a salmon shades of earthy pink.

And you're greeted with thousand subtle variations of it. This was my first impression of Marrakesh, and it stayed with me throughout the week I was there. I'm sure some of you are curious about why I was in Morocco. So, these shots here are just off my little digital camera, I'll scan some of the instant film shots to share soon. I suspect some of the quiet moments will be the ones that will stay with me. A couple notes about the roasted vegetables.

Preheat your oven to 425F / 220C. Place the potatoes, cauliflower, and radishes in a large bowl. The Perfect Pantry®: Moroccan green beans with lemon-cumin vinaigrette {vegan, gluten-free} Moroccan green beans with lemon-cumin vinaigrette From the pantry, you'll need: roasted red pepper, onion, parsley, lemon, cumin, extra virgin olive oil.

The Perfect Pantry®: Moroccan green beans with lemon-cumin vinaigrette {vegan, gluten-free}

Serves 3-4; can be multiplied. Ingredients 12 oz green beans2 Tbsp chopped roasted red pepper (from a jar is fine)1 Tbsp chopped or sliced onionJuice of 1/2 lemon2-3 Tbsp extra virgin olive oil1/2 tsp ground cumin, or more to taste1/4 cup chopped fresh flat-leaf parsley Directions. Moroccan-Style Stuffed Acorn Squash Recipe. Ginger carrot bisque from Food52 Vegan. Pin it!

ginger carrot bisque from Food52 Vegan

Pin it! I’ve been making meals and bits from cookbooks whenever I have the chance lately. It’s a very chill (and also necessary) break from my own cookbook stuff. Lots of Ina classics in the mix (obviously), but since Fall is the season of the cookbook release, there’s been good stuff from plenty of other new works. I generally cook by feel/whatever’s around/whatever urgency is grabbing at me, so the straightforward process of opening a book, measuring, and connecting the dots has been grounding. A little while ago, Gena sent me her new book based on her Food52 column, The New Veganism (which I love). I love that the book is a non-intimidating size of 60 recipes.

I made the gingered carrot bisque because I had a crisper FULL of carrots for some reason, freshly dug potatoes from my parents’ garden, and a few jars of homemade vegetable stock on hand as well. Happy days and big hugs to you all. xo pin it! Heat the oil in a large pot over medium heat. You might also like… Green Beans and Carrots in Charmoula Sauce. Charmoula is a North African pesto of sorts, usually made from garlic, cumin, fresh herbs, oil, and lemon juice.

Green Beans and Carrots in Charmoula Sauce

Here, paprika adds a warm note to the mix. This vibrant side dish tastes great hot, warm, or at room temperature. Chop the garlic in a food processor. Add the cilantro and parsley and pulse until coarsely chopped. Add the olive oil, lemon juice, paprika, ground cumin, and 3/4 tsp. salt. In a large pot fitted with a steamer insert, bring an inch of water to a boil over high heat. Toss the vegetables with about three-quarters of the charmoula sauce. Make Ahead Tips The charmoula sauce can be made one day ahead and refrigerated in an airtight container; let it sit out at room temperature for at least an hour before tossing it with the hot vegetables.

Photo: Scott Phillips. Moroccan Fekkas with Almonds, Sesame and Raisins. Pomegranate-Orange Cooler Recipe.