282192 Tue Jan 03 09:19:51 -0800 2006 7 31 Home Cooking 0 1503192 For Christmas, I received a spice tin, helpfully labelled 'Moroccan'. The contents is a slightly coarsely ground mix of browns and reds. It smells quite pungent and lovely, and though I can smell some distinct spices in it, I'm not familiar enough with them to tell you what they are. What things should I do with this? I have a few ideas (lamb stew, for example), but would love to know what the hounds would do with a mystery spice. Tue Jan 03 09:19:51 -0800 2006 0 Jacquilynne 1 1503202 for something really simple, you could rub it under the skin of poultry and roast it. maybe mix it with a tiny bit of oil to make a paste and rub away. Tue Jan 03 10:25:40 -0800 2006 1503192 0 junglekitte 1 1503204 Have you tried tasting a bit? Perhaps it's baharat or dukkah spice mixes? I've used this as a rub on beef - excellent. Obviously also great on lamb or chicken. http://www.thespicehouse.com/recipe/recipe_print_43.php This lamb and white bean stew sounds great: http://www.epicurious.com/recipes/recipe_views/views/233264 Link: http://starchefs.com/features/grilling/html/grilled_lamb_a_sortun.shtml Tue Jan 03 10:27:52 -0800 2006 1503192 0 Linda W. 2 1503205 Sorry - I meant that I used the Ana Sortun baharat spice blend on beef before, not the recipe for chicken kebabs link shown immediately below what I wrote. Tue Jan 03 10:30:03 -0800 2006 1503204 0 Linda W. 1 1503211 i'd probably do a dry rub on lamb, cut into kebab-sized pieces. or maybe make a wet marinade with some lemon and olive oil added. marinate for an hour (or all day while you're at work), and grill or saute. serve with salad, yogurt dressing, etc. Tue Jan 03 11:20:34 -0800 2006 1503192 0 hobokeg 1 1503229 Does it smell sweet with cinnamon and rose petals? it might even be ras el hanout. really good with poultry--in braises or roasts. use it as a dry rub or combine iwth lemon juice and olive oil for a marinade. pair with couscous or rice studded with pinenuts or almonds and some golden raisins. Tue Jan 03 12:51:23 -0800 2006 1503192 0 wasabi 1 1503375 I think what you were lucky enough to receive is RAS AL HANOUT. It is a mix of spices used for Moroccan couscous with lamb and chicken. I use it as a dry rub on leg of lamb studded with garlic, and to flavor the stock I use for couscous. It is also nice as a marinade for chicken. Enjoy! Wed Jan 04 01:30:18 -0800 2006 1503192 0 Fleur 2 1504100 ras al hanout is the spice mixture use to make bastilla (b'stilla) , a delicious Moroccan 'pie' made of phyllo leaves dusted with butter, cinnamon, and sugar, with a filling made of shredded chicken that was stewed with ras al hanout. Sun Jan 08 14:18:07 -0800 2006 1503375 0 personne