"There must be as many recipes for ras el hanout as there are spice vendors in Morocco". Like so many traditional spice blends the recipes are often secret family recipes passed on through the generations. Recipes are typically complex and may include 30 or even more spices. On key spice is saffron. To obtain the most flavor use whole spices and m...
In the US hummus is typically eaten as a snack or an appetizer. It's a simple combination of chickpeas (garbanzo beans) tahini paste, lemon juice and olive oil with a little optional paprika and cumin. The traditional bread to serve would be pita. Total time does not include the overnight soak time for the chickpeas.
Recipe for Baba Ghanoush (Eggplant Dip) made with tahini, (sesame seed paste) garlic, eggplant, cayenne, olive oil and parsley.
Recipe by Cookbook author Susie Fishbein. Recipe makes 18 matzo balls, six of each variety. Matzo balls are traditionally eaten with a chicken broth soup at the start of the seder meal. Use three, one of each variety, per bowl of soup.)
This recipe for Adas Polo is from an Assyrian friend. The dish combines Basmati rice, lentils, onion, beef, raisins and saffron. This version uses meat but you can easily leave it out if you prefer.