Ras Al Hanout Pistachio Belgian Waffles Recipes

Steps:

• Mix salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne pepper, allspice, nutmeg, and cloves in a small bowl until evenly blended. Store in an airtight container up to 1 month.

Steps:

• To make the syrup: Place the ingredients in a medium saucepan. Bring to a boil, then reduce heat to a simmer and cook until thick and syrupy, about 20 minutes. To make the waffles: Preheat the waffle iron. Sift flour, sugar, ras al hanout, baking powder, and salt onto a large piece of parchment paper. Set aside. Mix the egg yolks and brown butter in the bowl of a standing mixer fitted with the paddle attachment until combined. Add the half & half to the egg yolks and mix at the lowest speed. Slowly add the dry ingredients to the egg yolks, mixing to combine. Do not overmix. In a clean mixing bowl, whisk or beat the egg whites until they form soft peaks. Fold half of the egg whites into the batter. Gently fold in the remaining egg whites until just combined. Ladle the batter into the heated waffle iron and sprinkle 2 tablespoons pistachios over the top before closing the waffle iron. Cook according to manufacturer's instructions (our large Belgian waffles took about 4½ minutes). Waffles may be kept warm in a 250°F oven for up to 20 minutes. They may be frozen for up to one month, then toasted before serving.

Steps:

• Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
• Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.