Ras el Hanout (North African Spice Blend)

"Ras el hanout" means "top-shelf" in Arabic.  This seasoning is used in many North African foods.  Like curry powders and berbere, there are regional variations - but more importantly, each cook may make their own signature blend, with potentially over 100 ingredients. My blend is based on ingredients that are more or less readily available in the U.S. - if not in your grocery store, then at a local Asian or Mediterranean market.     

Typically this blend might replace the spices in your favorite tagine , but I find that many stews can be successfully reinvented by using ras el hanout.

Makes about 8 oz.

Ingredients

3 Tbsp cumin seeds

1 Tbsp coriander seeds

1 Tbsp black peppercorns

1 Tbsp white peppercorns

24 allspice berries

4 tsp cardamom seeds

6 cloves

10 rosebuds (dried)

12 cinnamon sticks

12 blades of mace

3 Tbsp sweet paprika

1 tsp aniseed

8 Tbsp turmeric

8  Tbsp dried pepper flakes

1/2 tsp lavender

1 tsp saffron

1 Tbsp ginger powder

Preparation

1. Add all ingredients that are not seeds to a non reactive bowl (glass or ceramic). In the ingredient list - begin with rosebuds and continue to the end.

2. Heat skillet.  Add all seeds (ingredients up until cloves). Turn heat to low or medium, and toast until fragrant, frequently shaking (about 1 1/2 minutes).  Remove immediately from heat and add to the other spices.

3. Grind in a spice blender in small batches until powder.  Pour all batches in a non reactive bowl, and stir together when finished.

4. Store in tightly sealed glass jars.  To take advantage of the freshness, use within two weeks.

Easy Ethiopian Lentil Stew

An easy, fragrant stew; allow yourself 1 1/2 hours to prepare, but most of this will be waiting time.  You can cut the cooking time by replacing the water and dried lentils with a can of cooked lentils in a pinch; just delete step 3 and add after the carrots and potatoes are finished.

In the absence of berbere, and if you don't have time to mix up your own, try substituting your favorite curry - the taste will be different, but also delicious!

Ingredients

1 Tbsp  canola oil
2  red onions, chopped
3  garlic cloves, minced
2 Tbsp  berbere spice mix 
1 cup water
2 veggie bouillon cubes, low salt
1  cup  dried small red lentils, rinsed
1 20 oz can diced tomatoes
2 medium carrots, sliced into 1/2 inch slices
1 potato, cubed into 1/2 inch cubes
salt to taste
1/4  cup  finely chopped fresh cilantro (optional) for garnish

Preparation

1.  In a medium pot, heat oil. Reduce to medium low heat, then add diced onion. Saute for about six minutes, until beginning to get transluscent (not brown), then add garlic.  Continue to saute for four more minutes.  Add berbere. Mix and allow spice to heat through until fragrant, about 1 1/2 minutes.

2.  Add water, bouillon, tomatoes, and lentils. Simmer for 30 minutes.

3.  Add carrots, potatoes, and salt.  Cook until all are soft, about another 20 minutes.  Taste and add more berbere, salt, or cayenne pepper if desired.

4.  Serve with flatbread or basmati rice, and garnish with the fresh cilantro if desired.