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This typically British spice mixture can be purchased ready-mixed, but some cooks prefer experimenting and emphasizing different flavours. Sometimes the spices are crushed before adding to the mixture; for other recipes the spices are tied into a cheesecloth bag, which can be removed after cooking. In some recipes, the bag of spices may be boiled with the vinegar, then allowed to infuse. The spices are then discarded and the flavoured vinegar is used in the pickle.
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Literally "top of the shop," ras el hanout is a Moroccan spice blend that can contain more than 30 ingredients. For the Moroccan souks (spice merchants) it is a point of honour to have the most sought after version of this blend. There are stories of these spice merchants creating custom blends of ras el hanout for special clients with ingredients that might include hashish and even Spanish fly. Our own version nixes the Spanish fly and hash but does include many traditional ingredients like cubeb pepper, long pepper, lavender and rose buds. A good ras el hanout is one of the finest examples of how well a diverse variety of spices can meld to create an ingredient that is greater than its individual components. Ras el hanout is somewhat curry-like with a spicy kick, a floral fragrance and subtle nuances within an overall robust flavor. It is extremely versatile, adding a golden colour and an aromatic and enticing flavor to chicken and vegetable tagines. Add a half teaspoon to a cup of rice or cous cous while cooking to transend the ordinary. Our favourite is to use ras el hanout as a spice rub on lamb chops grilled on the barbeque.
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Also known as zahtar, this spice blend is predominately ground sumac, roasted sesame seeds, and green herbs, za'atar is used to flavour meats and vegetables, or mixed with olive oil and used as a marinade for olives or as a spread for pita or flatbread. The taste of a za'atar mixture can be tangy, herbal, nutty, or toasty.
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Spice: Tsire spice powder
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This simple spice mixture is used as a coating for kebabs throughtout West Africa. The raw meat is dipped first in oil or beaten egg an then in the spice mixture. A little of the mixture is scattered over the cooked meat before serving.
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La Kama is a Moroccan spice mixture that is very popular in Tangier. It is altogether simpler than the complex ras el hanout and features a modest five spices. Use it to flavour soups and stews or as a rub with chicken or lamb.
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Spice: Dukkah nut and spice blend
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Dukkah is an Egyptian specialty that is not strictly speaking a spice blend, but rather a blend of roasted nuts seasoned with spices. While many different nuts may be included in dukkah, the combination I have found to be most appealing contains hazelnuts and pistachios. The most popular way to consume dukkah is to take Turkish style or crusty bread, tear off a piece and diip it first in olive oil then in the dukkah.
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The increasing popularity of Moroccan food has made chermoula a regular feature on many restaurant menus. Regarded by.many as being more user-friendly than some of the hotter spice blends, chermoula is a clever combination of robust flavors such as cumin, Spanish paprika and turmeric balanced by the freshness of onion, parsley and coriander leaves with hints of garlic and cayenne pepper. Chermoula is often made with fresh herbs (garlic and onion forming the bulk) like a salsa, which is then lightly spiced and applied as a dressing or used to marinade fish and chicken before lightly cooking.
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Spice: Berbere Spice Rub and Paste
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This spice blend is a pronounced as "ber-beray". It is a popular Ethiopian blend with a coarse earthy texture. Berbere adds wonderful spiciness when used as a rub for red or white meats for roasting, grilling, barbecuing or pan-frying. Use it as a paste to flavour stir-fries, soups, casseroles or use it as a base for curry.
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This chili-based condiment has a definate kick and is widely used in Moroccan, Algerian and Tunisian cooking. It is served as a side dish in which to dip pieces of grilled and barbequed meats, stirred into soups and stews or served as a condiment with couscous. Harissa is sometimes added to a purée of fresh tomatoes and offered as a dip for kebabs or snacks. When added to natural yogurt, harissa is an excellent marinade for pork and chicken.
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Baharat is a North African spice mix used in Lebanon, Syria, Israel, and Jordan, Baharat simply means "spice" in Arabic. This blend is often used to season lamb but is an all-purpose flavour enhancer useful for fish, chicken, beef, tomato sauces and soups. It’s a great addition to lentil dishes, pilafs and can even perk up plain old meatloaf. We find it useful as a rub for virtually anything on the barbeque. A traditional baharat mixture is used similarly to the way Indians use garam masala and may be used as a final flavour booster after a meal has been prepared. It is also commonly added to the pan with a little butter to disperse flavours before frying.
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