Monday, March 7, 2011

Moroccan onion jam

someone asked for this so here it is.

fry a few large onions in a small amount of oil until soft. add a few teaspoons of ras el hanout and fry for a couple of minutes to develop flavours. add a teaspoon of rose water and a teaspoon of orange blossom water, a tablespoon of date syrup and a tablespoon of pomegranate molasses. add zest and juice of one lemon. cook for a minute or so, then add 50 ml cider vinegar and 50g sugar. cook for a minimum of ten minutes until the mixture is reduced and starting to look jammy. check that you have the right blend of sweet and sour and adjust as you wish, more vinegar if too sweet etc. allow to cool.

ras el hanout means 'top of the shop' and is a blend of spices used in making tagines. a typical recipe, taken from the web is

2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves

i like to add some sweet paprika as well, and some dried lime but you can add what you want.



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