Keith and my palettes changed after our journey to Morocco. The spices were unlike anything we ever tasted. So vibrant and flavorful. The stand-out was Ras el Hanout, which means ‘Top of the Shop’. It actually originated in North Africa thousands of years ago and can include up to 100 individual spices. Each vendor in the market holds their recipe as a closely-guarded secret. Some believe the seductive ingredients in Ras el Hanout produce an aphrodisiac – I have no complaints about this! The blend is exotic and spices up many of the ground beef or lamb dishes I make. It can also be used on steaks, chops and chicken.

You will find variations of this because there is no set recipe, however, this is the one I use and enjoy.

Ingredients:

2 teaspoons of salt

2 teaspoons ground cumin

2 teaspoons powdered ginger

2 teaspoons ground black pepper

1 1/2 teaspoons ground cinnamon

1 teaspoon ground coriander

1 teaspoon ground cayenne pepper

1 teaspoon ground allspice

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

Preparation:

Measure all the spices into a medium bowl and mix with a fork until combined. Close your eyes and take a slow inhale through your nose. It will transport you to a Moroccan market. Transfer the spice blend to an airtight container and apply liberally to your food.

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