Swisskaese

I bought Baharat from a spice shop. There are several types (fine or coarse grind and a few variations in the spices) to choose from based on what they are going to be used for. The store I frequent has three different types: one for kubbeh, one for kebab and another for soup. Most cooks buy the pre-mixed spices. I don't know anyone here that makes it from scratch. Of course we can tell that the spice mix is fresh and hasn't been sitting around for years. Ras el Hanout and Baharat are definitely different. They may share a few of the same spices, but the two smell very different. I would never consider using Baharat in sweet dishes. However, I would and have used Ras el Hanout in both savoury and sweet dishes. The difference is that Baharat contains paprika, cumin and coriander. These spices are not found in Ras el Hanout. I am planning to use Baharat in kebab and the Palestinian national dish Makloubeh.

Marlene and Sam your meatballs look delicious. Unfortunately, I can't have cheese inside my meatballs (Kashrut), but I do love mozzarella in arancini. Sam your sauce looks very good. What did you make it with?

This topic is in regard to the mystery ingredient I suggested in Marlene and Sam's Foodblog. I will preface this with I am not an expert in using this ingredient. I hope that my guru, Paula Wolfert will lend a hand in explaining the history of this spice and its traditional uses. Chef Zadi, I am sure can also lend a hand in this. Since moving to Israel, I have had the great fortune to have a wealth of spices to play with. There is a great spice shop, Front Brothers at Shouk HaCarmel, about 10 minutes from my home in Tel Aviv and a new spice shop called Spices that provides an endless choice of spices to cook with. I recently went to Spices and bought Ras el Hanout and some other blends for kebabs and rice that I have already played with. Ras el Hanout was one of them. Ras el Hanout is a Morrocan spice that has a very interesting mix of spices. Refer to the recipe I entered in RecipeGullet. Traditionally it is used in lamb tagine, rice and couscous stuffings, a particular type of candy and some bistiyya recipes. It is considered to be somewhat of an aphrodisiac. There are also different blends of this spice mix, because different regions, different cooks have their own take on what spices should be used. With that said, I have used it in my stuffed eggplant dish (ground beef & rice), chicken and fish dishes, and experimented using it in a tart I made with peaches and apricots. It was very good. Has anyone else used it as a non-traditional ingredient. If so, how?

This is Oakville. I have to look really hard for Asian. ← I didn't mean to start a crisis. I am going to put the recipe in RecipeGullet, explain what I do with it in the Middle East & Africa forum and hope Paula Wolfert, ChefZadi and others will also add their two cents. If you can't find it, you can't find it. It is not the end of the world. When and if I get to do a Foodblog, I will show you what I do with it and other things I have learned to make since I moved to Israel.

Ras el Hanout This is a very interesting spice that is used in Moroccan cooking. I have used it both in savory and sweet dishes. This recipe is from Paula Wolfert's "Couscous and Other Good Food From Morocco". Because these spices are quite strong, Paula suggests that you grind some sugar cane in your blender after making this to get rid of the strong smell. Recipe #1 is for those of you that have access to an excellent spice shop. Recipe #1 4 whole nutmegs 10 dried rosebuds 12 cinnamon sticks 12 blades mace 1 tsp aniseed 8 pieces tumeric 2 small pieces orrisroot 2 dried cayenne peppers 1/2 tsp lavender 1 T white peppercorns 2 pieces galingale 2 T whole gingerroot 6 cloves 24 allspice berries 20 white or green cardamon pods 4 black cardamon pods Recipe #2: 1/2 oz allspice berries 1 oz black peppercorns 1/2 oz galingale 1/2 oz mace blades 1-1/2 whole nutmegs 10 cardamon pods 1-1/2 oz dried gingerroot 1/2 oz stick cinnamon 1/4 oz tumeric 3 dried rosebuds 1 clove Place all the ingredients of either recipe #1 or #2 in a blender and grind until fine. Sift the mix and place in an airtight jar. Keywords: Middle Eastern, Easy, Blender ( RG1284 )

Ras el Hanout This is a very interesting spice that is used in Moroccan cooking. I have used it both in savory and sweet dishes. This recipe is from Paula Wolfert's "Couscous and Other Good Food From Morocco". Because these spices are quite strong, Paula suggests that you grind some sugar cane in your blender after making this to get rid of the strong smell. Recipe #1 is for those of you that have access to an excellent spice shop. Recipe #1 4 whole nutmegs 10 dried rosebuds 12 cinnamon sticks 12 blades mace 1 tsp aniseed 8 pieces tumeric 2 small pieces orrisroot 2 dried cayenne peppers 1/2 tsp lavender 1 T white peppercorns 2 pieces galingale 2 T whole gingerroot 6 cloves 24 allspice berries 20 white or green cardamon pods 4 black cardamon pods Recipe #2: 1/2 oz allspice berries 1 oz black peppercorns 1/2 oz galingale 1/2 oz mace blades 1-1/2 whole nutmegs 10 cardamon pods 1-1/2 oz dried gingerroot 1/2 oz stick cinnamon 1/4 oz tumeric 3 dried rosebuds 1 clove Place all the ingredients of either recipe #1 or #2 in a blender and grind until fine. Sift the mix and place in an airtight jar. Keywords: Middle Eastern, Easy, Blender ( RG1284 )

Did you look for ras el hanout? ← Don't tell anyone, but I wouldn't know what to look for! ← It's a Moroccan spice blend, apparently with as many variations as people who blend it. Don't tell anyone, but I haven't actually used it yet! ← All you had to do is ask..... You can either look for it in a Middle Eastern store or you can make it. Here are two different recipes from Paula Wolfert's "Couscous and other Good Food from Morocco": Recipe #1 - For those that have access to a very good spice shop 4 whole nutmegs 10 rosebuds 12 cinnamon sticks 12 blades mace 1 teaspoon aniseed 8 pieces tumeric 2 small pieces orrisroot 2 dried cayenne peppers 1/2 tsp lavender 1 tbsp white peppercorn 2 pieces galingale 2 tbsp whole gingerroot 6 cloves 24 allspice berries 20 white or green cardamon pods 4 black cardamon pods Blend in blender to a fine ground and sift. Recipe #2: 1/2 ounce allspice berries 1 ounce black peppercorns 1/2 ounce galingale 1/2 ounce mace blades 1 1/2 whole nutmegs 10 cardamon pods 1 1/2 ounces dried gingerroot 1/2 ounce stick cinnamon 1/4 ounce tumeric 3 rosebuds 1 clove Follow the same instructions as in recipe #1.

Hey, don't insult my spice choice! All you had to do is ask me what it is and how I and other Middle Easterners and North Africans use it in cooking. And BTW - I have seen mystery baskets that include alchohol so what is so horrible about including a spice that most people wouldn't normally cook with. It could be fun.

Also, I don't like tapioca pudding. It tastes like vanilla custard with eyeballs. Custard in general is vile. My mother used to make it and I couldn't handle the skin that used to form on it. I'll spare you with the visual of what it reminded me of.... I can't eat any type of Offal. It looks and smells funky to me.

Sure, I eat halal when Kosher options are not available.

Everything looks delicious. I would like the recipe for Marlene's potato madeleines and Sam's creamed spinach.

Canned tuna, canned salmon, hard-boiled eggs, pickles and liver. Also Vienna Sausages. My mother used to give them to us when we were kids and after my brother was born, I helped her diaper him. I told her that I couldn't eat them anymore because they reminded me of my brother's pee pee.

Here are a couple of recipes: Cassata Cassata II These are not the Ohio version.

Figs with honey and gorganzola Raspberries Date and walnut gelato Cardamon gelato Stuffed Gnocchi

I love your cake. You were one of my top three. The others were Cakeline and Martine's. Beautiful work.

And what about those of us that keep Kosher or only eat Halal meat? I find your comment downright insulting. I always ask my guests if they have food allergies or aversions to particular foods. I am allergic to raw tomato and have an aversion to coriander.

They cost 3 USD per kilo (2.2lbs) here!

My trip to China has been postponed on a weekly basis. I may be going in two weeks.

Shabbat Shalam Kulam! We were invited out for Shabbat. I brought: Asparugus with an Orange Sauce Peach, Apricot and Pistachio Tart

How about rhubarb? Bonus points if used in something savory, as I seem to remember there was a thread about savory uses of rhubarb that had trouble finding much. ← Okay, so add Ras el Hanout to my list above.

In that case, the mystery basket should include: Apricots, Peaches and Pistachios

Since my mother-in-law is a famous singing teacher and people in the music world are such incredible foodies, I am going to root for the underdog, Sam. The other reason is that I am afraid of my mother-in-law and she would not speak to me again if I didn't root for a fellow musician. I think we should call this the The Battle of the eRon Chefs.

Jachnun - a Yemenite bread (lots of people love it here; I think it is a big roll of greasy dough) Tonsils (had my removed years ago, why should I eat them) Lamb's testicles (no comment) Lamb's eyeballs (can't even bring myself to eat fish eyes, which is a family favourite among the old folks)

My mother's is neither soggy, overcooked nor dry. A kugel is only those things if the noodles were overcooked and the kugel was cooked to long. Marion's Noodle Pudding

You could make Malabi. It is an acquired taste, but I like it. Malabi Here is a recipe that uses orange blossom water: Orange Blossom Almond Pastries