hisk together oil, tahini, and Ras el Hanout in large bowl. Add cauliflower
Boils pasta according to package directions.
On your plate, mix almond butter with ras-el-hanout.
Drain cooked noodles and pour over almond butter, sprinkle with salt to taste and mix well.
Enjoy!
he same pan.
Add ras el hanout and salt and pepper; mix
Place tomato paste and chicken broth in crock pot. Stir to mix.
Place chicken in crock pot.
Sprinkle all chicken with Ras el Hanout (be generous).
Add remaining ingredients.
Set crock pot on low for 4 hours.
Stir to distribute spices.
Set crock pot on high for 2-4 hours.
he sesame seed oil and Ras el Hanout. Stir well by hand until
Preheat the oven to 425F/220?C/Gas mark 7.
Peel and cut potatoes in half and boil until 'al dente'. Make a dressing by mixing the juice of one lemon, garlic and Ras El Hanout. In a hot oven, pre-heat oil in a baking tray.
Once par-boiled, drain the potatoes in a colander and toss the potatoes to encourage a fluffy outer. Place the potatoes in a mixing bowl with the dressing and ensure that the potatoes are covered. Transfer the potatoes into the hot tray and roast for 25 minutes.
ix the oil, salt and ras el hanout in a large bowl. Toss
tir until soft.
Add ras-al-hanout (morrocan spices) and stir
rated onion, olive oil, ginger, ras el hanout, salt, & pepper for at least
old water and pat dry. Using a sharp knife, cut a
edium-low and add the Ras el Hanout, Spanish smoked paprika and salt
nd place the meat (if using small pieces or boneless meat
il, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt
road beans, preserved lemon, garlic, ras el hanout, oil and lemon juice for
br>Mix the saffron and Ras el Hanout with olive oil and rub
Meanwhile, drain the rice and, using the rice pan, melt the
ith the meat or chicken, ras el hanout & a little olive oil. Fry
he meat or chicken and ras el hanout. Fry gently to seal the
n large container.
Combine Ras el hanout, 2 TBSPs of garlic, minced
ogether the ingredients for the ras el hanout in a bowl or jar