Ras El Hanout is originally a Moroccan spice mix, but is commonly used throughout the North African region. The name itself is Arabic for “head of the shop”, simply meaning the best the salesman has to offer.
There is no definite recipe of Ras El Hanout…each shop usually has it’s own special blend, and it often contain over a dozen different spices, of which some of course are common denominators.
It goes great with most meat, especially lamb, chicken and duck, and can be used to flavor stews, as a rub, or just to season rice or vegetables.
Anyway, here are the spices and ratios I used for my Ras El Hanout:
Today’s post is gonna be a short one.
I just noticed that I was out of “Five Spice” so I made a batch of my own instead of buying a pre-made can, and thought I should let you know how you can make your own Five Spice blend too.
This BBQ glaze I made today turned out both quick, simple and tasty, and could very well also be served as a sauce to any grilled meat…
(And I would say it’s both Paleo and LCHF.)
1/2 cup Puréed Tomatoes
1/2 cup sugar-free Apple Sauce
2 tbsp Tamari
1 tbsp Liquid Smoke
1 tbsp Chipotle Tabasco
1 tbsp Yellow Mustard
1/2 tsp Garlic Powder
2 tbsp Honey.
Mix everything in a small pot.
Bring to a boil while stirring, set aside and let cool…and then get your grill on and enjoy! ;)
This BBQ glaze I made today turned out both quick, simple and tasty, and could very well also be served as a sauce to any type of grilled meat… Continue reading