Ras el Hanout a Moroccan spice and Recipe of Tagine at Pars Market LLC Columbia Maryland 21045

What is Ras el Hanout?

A prized Moroccan spice blend, Ras el Hanout takes its name from an Arabic phrase that can be loosely translated as “top of the shop”–meaning the very best a spice merchant has to offer. This complex medley of seasonings is notable for its rich aroma and well-balanced curry-like flavor.

 

Pars Market full Selection of Middle Eastern and Mediterranean spices in Columbia Maryland 21045
Jar of Ras el Hanout Spice at Pars Market

 

  • A traditional Moroccan spice blend with a rich, spicy aroma and deep, complex flavors.
  • Sprinkle the blend onto chicken and fish before pan-frying, grilling or baking to impart a rich, golden color and exotic spicy flavor.
  • Ras el Hanout is also a classic seasoning for grilled lamb, tagines and couscous dishes.
  • To ensure the most vibrant flavor and aroma, the seasonings are individually ground and blended.
  • Our best version of Ras el Hanout at Pars Market contains up to 50 herbs and spices – an aromatic bouquet of flavor
  • A Must-Have for Moroccan Cuisine
  • The premium, 100% all-natural ingredients for our Ras el Hanout at Pars Market sourced from the best selection of spices originally from Morocco.

At the very least, any food in which you include Ras el Hanout will inspire diners to kiss the cook, so you’ve got that goin’ for you!

 Here’s a recipe about making Tagine with Ras el Hanout. Which you can find all the spices and ingredients for this delicious dish at Pars Market!

 

Ingredients:

  • 3 Tbs. ras el hanout
  • 1 Tbs. sweet paprika
  • 1 tsp. salt, plus more, to taste
  • 1 tsp. freshly ground pepper, plus more, to taste
  • 3 lb. short ribs, cut into serving pieces, external fat trimmed to 1/4 inch
  • 2 Tbs. olive oil
  • 1/2 large yellow onion, diced
  • 2 carrots, peeled and diced
  • 1 cup cubed peeled butternut squash
  • 4 garlic cloves, chopped
  • 1/2 cup dry red wine, such as Syrah
  • 1 cup canned diced tomatoes
  • 1/2 cup beef or chicken broth, plus more, as needed
  • 1 Tbs. honey (optional)

For the spiced couscous:

  • 2 cups couscous
  • 2 Tbs. olive oil
  • 1/2 tsp. ground turmeric
  • 1/2 tsp. kosher salt, plus more, to taste
  • 1/4 cup dried currants
  • 1 tsp. finely grated orange zest
  • 2 Tbs. fresh lemon juice
  • Freshly ground pepper, to taste

Directions:

In a small bowl, stir together the ras el hanout, paprika, the 1 tsp. salt and 1 tsp. pepper. Rub the mixture over the short ribs, coating them evenly. Let stand at room temperature for 30 to 60 minutes.

Preheat an oven to 350°F.

Heat a large, heavy fry pan over medium heat. Pour in the olive oil and heat until the surface shimmers. Add the short ribs and brown on all sides, about 8 minutes total. Transfer to a plate.

Pour off all but 2 Tbs. of the fat in the pan. Add the onion, carrots, squash and garlic and cook, stirring often, until the onion begins to brown, 3 to 5 minutes. Add the wine, stirring to scrape up the browned bits from the pan bottom. Add the tomatoes and the 1/2 cup stock.

Transfer the mixture to a tagine. Add the short ribs, pushing them down into the vegetables. Cover the tagine, transfer to the oven and bake until the meat is very tender, about 2 1/2 hours.

Meanwhile, prepare the spiced couscous: Rinse the couscous in a fine-mesh sieve under cold running water. Set aside to drain for 15 minutes.

Fill the bottom compartment of the couscoussiere halfway with water, making sure the water does not touch the steam tray above. Set over medium-high heat and bring to a boil. Spread the couscous out on a baking sheet and aerate by lightly rubbing the clumps between your palms and raking your fingers through the couscous.

Line the steam tray with a piece of cheesecloth. Brush the cheesecloth with 1 Tbs. of the olive oil. Place the couscous on the cheesecloth. Cover the couscoussiere and steam for 20 minutes. Again, spread the couscous out on a baking sheet. In a small bowl, whisk together the remaining 1 Tbs. olive oil, 1/4 cup cold water, the turmeric and the 1/2 tsp. salt. Sprinkle the liquid over the couscous and aerate with your fingers, breaking up any lumps.

Make sure there is still water in the lower compartment, then return the couscous to the lined steam tray. Cover and steam for 15 to 20 minutes. Transfer the couscous to a serving bowl. Using a spoon, gently fold in the currants, orange zest and lemon juice, and season with salt and pepper. Cover with aluminum foil and let stand for 10 minutes before serving.

Transfer the short ribs to a plate and cover with aluminum foil. Let the sauce cool for 5 minutes, then skim the fat off the surface. If the sauce is too thick, stir in more stock, 2 Tbs. at a time. Stir in the honey, and adjust the seasonings with salt and pepper.

Divide the spiced couscous among warmed bowls. Top with the short ribs and sauce and serve immediately. Serves 4 to 6.

 Useful Link

http://parsmarketcolumbia.blogspot.com/2013/01/herbs-spices-at-pars-market.html

http://parsmarketcolumbia.blogspot.com/2013/04/marash-pepper-at-pars-market-columbia.html

 

PARS MARKET LLC

9400 SNOWDEN RIVER PARKWAY Suite 109

COLUMBIA, MD, 21045

443-259-0002

http://www.parsmarketcolumbia.com

http://parsmarketcolumbia.blogspot.com

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Large selection of Gaz at Pars Market Columbia Maryland 21045

 

Iranian Gaz

Iranian gaz is a Persian nougat, a traditional candy which originated in the Esfahan city of Central Iran that has derived its name from a native desert plant in the Zagros mountain range called gaz – angebin (sap of angebin) of the Tamarisk family. The sap of this plant which is milky and sweet, is annually collected and blended with other ingredients such as almond kernels or pistachio, egg white and rose water to make gaz candy, which imparts an unique flavor to the confection preserving its uniqueness when compared to the similar European nougats. Traditionally, the Iranian gaz is made in the Middle Eastern and Mediterranean households, where it enjoys the status of being a staple sweet.

 

Gaz Nougat at Pars Market

 

 

Ingredients Used and Popular Methods of Preparation of Gaz Candy

 

In Esfahan, as per the old tradition, the sweet milky juice is extracted from the stems of the plant collected from the mountains, which are brought downhill to the towns and stored inside copper vessels. A raw mixture is made with the other ingredients like rosewater, almond or pistachio kernels, egg white and this milk which is beaten to a desired consistency over heat and finally, given candy shapes by hand. The handmade, old fashioned Iranian gaz nougats are individually shaped round which typically have a diameter of 2 to 3 inches with half an inch of thickness. For making the modern Iranian gaz, aluminum foil is sprayed with nonstick cooking spray, over which, a hard mixture made by combining egg whites, corn syrup, pistachios, salt, sugar and water over heat, is layered smoothly, refrigerated and finally, brought out when set and cut into squares.

 

Soltani Gaz at Pars Market

 Storing, Serving and Eating Gaz Candy

Traditionally, the Iranian gaz is eaten as an anytime snack, although it may also be served formally at dinner accompanied by hot tea. This Iranian sweet is also a popular entrée during the festive occasions, during when many confectioneries sell these nougats wrapped in gift boxes, as they make for ideal presents for relatives. 

 

Ashrafi Gaz in Gift wrap at Pars Market

 

 

The Iranian gaz candies are not wrapped individually; instead, all the nougat slices are packed in a single box with flour dusting, so as to keep the sweets from gluing to one another. Generally, these confections are stored in wooden boxes, although in some modern households or stores, metal, cardboard or plastic boxes are also used. Often, the Iranian gaz may be sold in larger sizes, which are cut into bite sized pieces just before serving or eating.

 

Close up view of Ashrafi Gaz in Gift wrap at Pars Market

 At Pars Market we carry large selection of Different kind and style of Gaz, Our selection is amazing and quality of our gaz is the best and all so tasty, come down to Pars Market and try them this famous Persian candy for yourself and enjoy the taste of it! 

 

Saltanati Gaz at Pars Market

Gaz Candy: Trivia 

The Iranian gaz stored with flour is called “gaz-e-ardi”. which available at Pars Market!

 

Gaz-e-Ardi Esfehan at Pars Market                        

 

PARS MARKET LLC

 

9400 SNOWDEN RIVER PARKWAY # 109

COLUMBIA, MD, 21045

 

443-259-0002

 

 

http://www.parsmarketcolumbia.com

 

http://parsmarketcolumbia.blogspot.com

Herbs & Spices at Pars Market

Columbus risked sailing off the edge of the world to find a quicker route to the spice merchants of the Far East. Instead, he ran across a new continent and got side-tracked.  Lucky for you, your spice hunt takes a direct route — beginning and ending at Pars
Pars Market has everything Columbus was after, and more, from the everyday — cinnamon and sage — to the unusual — Syrian spice, a seven-spice blend especially for meats — to the exotic — black nigella, for breads and cheeses; cardamom, used in Indian and Nordic dishes; and mastic gum, a resin produced only by
trees in the southern part of the island of Chios and used in cakes, puddings and other sweets.



PARS MARKET LLC

9400 SNOWDEN RIVER PARKWAY # 109
COLUMBIA, MD, 21045

443-259-0002

http://www.parsmarketcolumbia.com
 
http://parsmarketcolumbia.blogspot.com