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Sauces and Condiments

Ras el hanout

Farid Zadi is finishing off a tagine of lamb shanks braised with nuts and apricots in spicy tomato sauce, the crown of a meal that includes four Algerian salads and the flaky filo snacks called brik. As he skims the ... Read more

Total time: 5 minutes | Makes 1/2 cup
  • 1 1/2 tablespoons coriander seeds
  • 1 tablespoon fennel seeds
  • 1/2 tablespoon of mixed peppercorns (black, white, green, pink), plus a few extra black peppercorns
  • 2 1/2 tablespoons cumin seeds
  • 2 teaspoons sesame seeds
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground turmeric

Step 1Grind the coriander, fennel, peppercorns, cumin and sesame seeds in a pepper mill or mortar. Mix with ground nutmeg and turmeric. Store in a tightly sealed jar.

Note: From Farid Zadi. Literally "the head of the shop," this is the Algerian term for a curry-like mixture of spices. Zadi used the following spices for the tagine recipe, but he emphasizes that there is no single recipe; you must "follow your nose" to give a combination of sweet, hot and floral aromas.
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