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Recipes for Moroccan "45 spice" blend?

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Hello!

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?

Thanks!

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  1. 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.
    http://www.foodandwine.com/recipes/sh...

    1. 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.