Flank steak, infused with exotic spices, gets a bright boost from bracing citrus drizzle and lemony carrot salad accompaniment.
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A juicy flank steak with a homemade spice rub and a bright carrot salad.
Ras el hanout is a Moroccan spice blend that varies widely between the business, and families who produce it. This version contains many of the traditional ingredients, and one or two on the non-traditional. Ras el hanout is perfect with grilled lamb, but would also be delicious in a tajine or braise.
These scallops are the perfect example of easy. Broil the scallops for 10 minutes and you have sweet, aromatic scallops in spicy butter with bright, citrusy, crispy breadcrumbs.
"Ask as politely as you want, but Morocco's famous hospitality does not extend to revealing the spices or proportions contained in this legendary spice blend." Note: On Thursdays, Andrea Lynn, associate editor of Chile Pepper magazine, drops by with some Serious Heat. This week, she joined forces with travel writer Kate Mulcrone to discover the mystery of a Moroccan spice blend. Sifting through unground ras el hanout. Forget the baffling, labyrinthine streets of the medinas in Marrakech and Fes—the true mystery of Morocco is found in the pantry. Right next to jars of cinnamon, cumin, and dried ginger you might find ras el hanout, a blend of anywhere from ten to 100 spices that is the carefully guarded secret behind...