Lucy in the Larder

‘Ras El Hanout’, Moroccan spice blend recipe

The Moroccan lamb recipe I’m planning to cook this weekend calls for ‘Ras El Hanout’. I’ve decided to make my own, which required me to do a bit of research into the complex aromatic Moroccan spice blend.

Ras El Hanout’s literal translation from Arabic is “head of the shop,” meaning it’s “the best (or top) of the shop.” Typically prepared by grinding together whole spices, dried roots and leaves it can include more than 30 ingredients… yikes!

Most recipes include cardamom, nutmeg, anise, mace, cinnamon, ginger and various peppers. Below is a relatively simple version with only 13 ingredients.

This spice can be used to season tagines, stews, meat, poultry, fish and vegetables and will keep well in an air tight container for a few months.

Enjoy making this… the smell is amazing!

Ras El Hanout

Prep time: 10mins 

2 tsps ground ginger

2 tsps ground cardamon

2 tsps ground mace

1 tsp ground cinnamon

1 tsp ground allspice

1 tsp ground coriander seeds

1 tsp ground nutmeg

1 tsp turmeric

1/2 tsp ground black pepper

1/2 tsp ground white pepper

1/2 tsp ground cayenne pepper

1/2 tsp ground anise seeds

1/4 tsp ground cloves

–      Blend all of the spices in a bowl. Transfer to a glass jar, and store in a dry, dark place.

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This entry was published on November 4, 2011 at 3:02 pm. It’s filed under Recipes, Uncategorized and tagged , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.
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