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16 July 2009
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Ras el-hanout other
Skye Gyngell
by Skye Gyngell

Makes 1 jar

Preparation time less than 30 mins

Cooking time less than 10 mins

Vegetarian Quick Recipe


Ingredients
2 cinnamon sticks, broken into several pieces
1 tbsp cloves
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp fenugreek
1 tbsp fennel seeds
1 tbsp mustard seeds
25g/1¾oz dried Damascan rose petals (available at spice shops and Middle Eastern food stores)


Method
1. Place all the ingredients in a metal frying pan and place over gentle heat. Cook until the seeds begin to pop in the pan. Toss as they start to pop and cook for a couple more minutes, taking care not to let them burn.
2. Remove from pan and grind the mixture in a coffee grinder, mini food processor or pestle and mortar while still warm.
3. Store in an airtight container for one to two weeks.




Find out more about these ingredients and techniques:
Cinnamon
Cloves
Coriander
Cumin
Fenugreek
Fennel
Mustard

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