Ingredients
Ras el Hanout
- 1 tablespoon allspice berries
- 2 tablespoon raw sugar
- 1 tablespoon Flaked Sea Salt
- 2 tablespoon sweet paprika
- 1 tablespoon ground turmeric
- 2 tablespoon Ground Coriander
- 1 tablespoon ground nutmeg
- 1 tablespoon ground ginger
- 2 tablespoon ground cinnamon
- 1 teaspoon fennel seeds
- 7 pods Cardomon
- 1 tablespoon black peppercorns
- 1.5 teaspoon ground cloves
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I'm cooking this todayRecipe's preparation
Add all ingredients to the Thermomix bowl.
Dry roast, 5 minutes, Varoma temperature, speed 1-2.
Allow to cool to at least 60 degrees.
Mill on speed 10 for 1 minute.
Store in an airtight container for up to 3 weeks.
Ras el Hanout
Tip
I used hot paprika, and added a little more sugar/salt!
Great sprinkled on hommus; or rubbed into lamb before slow cooking.
Recipe converted to Thermomix from the Maha Middle Eastern Home Cooking book by Shane Delia
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
It really does pay to have a large spice collection so we can whip up these exotic spice mixes up... Thankyou so much for sharing.
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