Recipes for Moroccan "45 spice" blend?
I just returned from Marrakesh with a ton of "45 spice" blend, but have no idea what to do with it. I'm sure I asked the shop owner at the time, but can't remember his response. Any recipes/thoughts/ideas?
Hope you enjoyed your trip--I went to Morocco recently as well. I've rubbed some on chicken for roasting, but I've also made a couple of tagines using it. You can find plenty of recipes online, and they can be done in a dutch oven. A lot of tagine recipes list a handful of spices seperately, but I just use some of the mix, and haven't had a bum meal yet!
I really enjoyed this recipe, using the mix instead af the listed spices (except the saffron-I put that in). I really can't tell you exactly how much I used because I cut the recipe down in size considerably. It was delicious.
I'm guessing it can be used anywhere "Ras El Hanout" can be used.
If you aren't familiar with it, check out "couscous and other good food" by paula wolfert. A great variety of tagines with all different kinds of vegetables/meats.