Tag Archives: east

Ras el Hanout

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Ras El Hanout

Ras el Hanout is a spice mix from Northern Africa which translates as “top of the shop” – a reference to the relatively expensive ingredients that are used in the mix.

There is no definitive composition of spices that makes up Ras el Hanout. Each shop, company, or family may have their own blend.

Commonly used ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric.

We have also included a Ras El Hanout spice mix recipe so that you can make your own if you are unable to find it in your supermarket or local asian speciality stores.  

Lebanese Seven Spice Powder

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Lebanese 7 spice powder

A staple in any Lebanese kitchen, Lebanese seven spice powder is to the Lebanese kitchen what Garam Masala is to the Indian kitchen – a ubiquitous spice mix. The aromatic blend is very versatile and works wonders as a dry rub on fish, chicken and especially meats such as lamb.

Lebanese 7 spice powder is a blend of allspice, black pepper, cinnamon, clove, nutmeg, ground fenugreek, and ginger. All of these spices are readily available in most supermarkets.

We have included a recipe for Lebanese Seven Spice Mix so that you can make it at home.

Grilled Courgettes with Pomegranate and Pesto

Lunch and Light Meals, , , , , ,

Courgette, pomegranate and pine nut salad Middle Eastern food is a real treasure trove of gluten and dairy free recipes, with delicious flavours. We love exploring Lebanese and Morrocon cuisines in particular, and this is inspired by the tastes of the region.

Ingredients

  • 2 large courgettes, sliced
  • Za’atar powder
  • Salt and pepper
  • Fresh basil leaves
  • Pomegranate seeds
  • Toasted pine nuts
  • Coconut oil for frying
  • Olive oil
  • Sumac powder (for garnishing)

For the pesto

  • Large handful of mint
  • Large handful of basil
  • 3 garlic cloves
  • Handful of toasted pine nuts
  • Juice of half a lemon
  • Salt and pepper
  • Olive oil

Directions

  1. Combine all of the pesto ingredients in a blender and blend well until a smooth but thick consistency.
  2. Brush the courgettes with a little coconut oil and sprinkle with a generous amount of za’atar and black pepper. Grill on a hot grill pan until grill marks show up on both sides.
  3. When done arrange on a big plate, top with basil leaves and pomegranate seeds.
  4. Top with some of the pesto, and sprinkle with a little olive oil and a little sumac powder to garnish.

About Za’atar Za’atar is the generic name for the herbs oregano, thyme, and marjoram. As a spice mix it is usually based on these dried herbs, combined with sesame seeds, salt, and sometimes sumac and other spices. Used widely in Arab cuisine, both the herb and spice mixture are popular throughout the Middle East.

Music to go with it…
Listen on Spotify: The Belt – In the Valley Below