Name: Ras El Hanout (Morroccan Spice)
Ingredients: *** NON NE *****

The cone of learning says that we remember 10 percent of what we read, 20 percent of what we hear, 30 percent of what we see, 50 percent of what we see and hear, 75 percent of what we see, hear and talk about, and 90 percent what we see, hear, talk about and do. The main message from these statistics is that the more a child can interact with all of his senses, the more apt he is to retain what he has been taught...(According to Deuteronomy 6:6-9) God warned the Israelites to internalize His teaching so He presented His word, stated His goal, and then provided for each learner's style. He used a variety of methods to motivate.

Jody Capehart

CATEGORY	CUISINE	TAG	YIELD
	Moroccan	Mixes and s, Mid-east	1	Servings

INGREDIENTS

*** NON NE *****

INSTRUCTIONS

This renowned traditional Moroccan blend of 20 or more spices never fails
to intrigue foreigners. Ras el hanout means "head of the shop". presumably
because the owner mixes the blend to his own taste and to the requirements,
including spending power, of the customer. The blends vary from one region
to another: those from the bazaar in Fez seem to be the most complex. All
contain some aphrodisiacs- cantharides (the shiny green Spanish fly
beetle), ash berries and monk's pepper- as well as spices and dried
flowers. Ras el hanout is always sold whole and ground as required. It is
considered warming, and is used with game; in rice and couscous stuffings;
in lamb tagines (stews), such as Mrouziya; and in a sweetmeat of almonds,
honey, butter and hashish called el majoun.
A typical blend could include cardamom, mace, galangal, long pepper,
cubebs, nutmeg, allspice, cinnamon, cloves, ginger, rose buds, lavender
flowers, Spanish fly beetle, ash berries, grains of paradise, black pepper,
chufa nuts, turneric, cassia, nigella, monk's pepper, belladonna and orris
root.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #632
by "Mary Spyridakis" <[email protected]> on Jun 2, 97

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