I hate dieting...OH well.....so next week-end we have 16 over. Am thinking Mid-Eastern..ideas please

never mind! I found it >> REC: Harissa Sauce

Harissa Sauce:

1/2 cup creme fraiche
1 tablespoon harissa*
Salt

*Cook's Note: Harissa is a fiery paste of chiles, garlic, and spices. It is available at specialty markets.

Whisk all ingredients together in a small bowl and let stand at least 30 minutes in the refrigerator before serving.

 
suz, I found this "homemade" harissa recipe - does this sound like it?

Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes. It can also be purchased in Middle Eastern stores in a can.

For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies

For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies
Prep Time: 10 minutes
Ingredients:

* 10-12 dried red chili peppers
* 3 cloves garlic, minced
* 1/2 teaspoon salt
* 2 tablespoons olive oil
* 1 teaspoon ground coriander
* 1 teaspoon ground caraway seeds
* 1/2 teaspoon cumin

Preparation:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.

In a food processor combine chili peppers, garlic, salt and olive oil. Blend.

Add remaining spices and blend to form a smooth paste.

Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.

 
and this recipe for ras al-hanut?

Ras al-hanut (ﺮﺍﺱﺍﻠﺤﺎﻧﻮﺕ), literally “head of the shop,” is a complex spice blend used in Moroccan cooking, but also found in a similar version in Algeria and a somewhat different one in Tunisia. Spice shops employ experts who concoct the mixture, using up to twenty-seven different spices. But measuring is quite inaccurate because the spices themselves can vary in intensity and flavor depending on how old they are or where they came from. In the Sahel of Tunisia, rās al-ḥanūt is usually composed of cinnamon, rose petals, cloves, and black pepper. A detailed description of the Moroccan variety of ras al-hanut is found in Paula Wolfert’s Couscous and Other Good Food from Morocco. This recipe is a simple, basic spice mix (you can add many other spices if you like).

Yield: Makes about 4 1/4 teaspoons
Preparation Time: 5 minutes

2 teaspoons ground cinnamon
1 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground cardamom seed
1/4 teaspoon freshly ground clove

Mix all the ingredients and store in a spice jar. It will keep indefinitely but lose its pungency over time.

http://www.cliffordawright.com/caw/recipes/display/recipe_id/799/

 
Yes, to the Harissa recipe, although I buy it in a tube or jar and keep it around...

I used Greek yogurt instead of creme fraishe for my harissa sauce. At the time I made it yogurt was a staple in my house and it worked great.

 
NO NOT a good recipe for ras al-hanut as it is a blend of anywhere from 25-35 spices!

I bought it as well.I know there are better recipes for it on line. It's a great seasoning to have around.

 
The reason I'm looking for recipes rather than buying the products, is DH is allergic to cayenne

They seem to sneak it in here and there, and the label never specifically says 'cayenne' - it just says 'spices' or 'chiles' which doesn't help at all!

 
Here's one that gets a bit closer!

It took some looking, but I knew I saw it somewhere. Now between this and what you found I have no doubt you will be able to put togeter a nice blend minus cayanne. btw never thought cayenne as an ingredient as this is not a spicy spice.

http://www.recipezaar.com/Ras-Al-Hanout-298850

 
I'm interested in this too. Saw a Vietnamese woman add huge cardomon to soup base.

They looked like nutmeg! My green cardomon are 1/4 the size of that.

 
I found this description on silkroadspices.com >>

"In a way, it's not fair that this spice has to share its name with the sweet and elegant green cardamom. Black cardamom is a totally different spice, and is not nearly as glamourous. Its pods are large and rough, it has an earthy, smoky flavour and it can never be used as a substitute for the more expensive and popular green variety. It does have its place, though. Black cardamom is used to give depth to Indian cooking, and it can be an important ingredient in many curry masalas."

So it looks like I'll have to pick up some brown cardomom, too!

 
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