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06-24-2008, 12:39 PM
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Correction?
While searching for the za'taar recipe I came across an interesting comment in The North African Kitchen.
According to the authors, the reduced version of Ras-el-Hanout that Ms Harris calls "Moroccan Spice" is more likely found in Tunisia. And, according to them, Ras-el-Hanout can have as many as 30 ingredients. Just another example, I'd say, of how Maghrebin cookery really does change radically at the Morrocan border, with less Turkish influence.     
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