I’m tellin ya, man. Make a tagine. Make your own ras el hanout. Use a lot of garlic. One of the delightful things of summer.
Today in Oakland’s Chinatown, I got some greengage plums. Perfect!
My ras el hanout has: turmeric, nutmeg, cloves, cinnamon, cardamom, ginger, rose retals, garlic powder, dried peppers, black pepper.
Give a detailed recipe for the whole thing, please, fellow Oaktowner.
I buy ras el hanout from Zamouri spices online…every recipe l have seen for it involves a giant laundry list of individual, and often obscure, spices. When l have it on hand l put it on almost everything - pork chops are fabulous rubbed with it.
Another request for the recipe you’re referring to please.