How to make Ras el Hanout – an aromatic blend of spices used in Moroccan and North African cooking to season tagines, meats, vegetables, and stews.
Wondering where to find Ras el Hanout? Look no further, you probably have all the spices to make this fragrant blend of spices at home!
If unfamiliar, Ras El Hanout is a complex and aromatic blend of spices that varies from region to region in the Northern countries of Africa- Morocco, Tunisia and Algeria most often used to season tagines, meats, vegetables and stews. No two are the same.
Now if you rather just buy it, we have this lovely Villa Jerada Ras El Hanout at our Bowl and Pitcher Store – it is made in Seattle and it is the best I’ve had!
What is Ras El Hanout?
- An Arabic Spice Blend.
- In Arabic, ras el hanout translates to “top shelf”, originating from North African spice dealers who would blend the very best of their spices, to create their own “signature” blend—sometimes upwards of 30-40 spices!
What do you use Ras el Hanout for?
- To season tagines and stews
- As a rub for grilled meat and vegetables
- As a marinade in Grilled Moroccan Chicken
- Slow roasted Moroccan Eggplant
- Sweet Potatoes with Ras El Hanout
Ingredients in Ras El Hanout:
Ingredients will vary from region to region. Many can be quite light and floral with the addtion of rose petals or even lavender. Many typically include some combination of the following spices:
Here is a simplified recipe for Ras el Hanout, made with familiar spices we already have at home. Try this in this Grilled Moroccan Chicken Recipe,, Meltingly Tender Eggplant or the Moroccan stuffed sweet potatoes!
I hope you enjoy this Ras el Hanout Recipe, let me know what you think in the comments below.
xoxo
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Ras el Hanout Recipe
- Prep Time: 15
- Total Time: 15
- Yield: ⅓ cup
- Category: Spices, Moroccan food
- Method: stirred
- Cuisine: moroccan, north african
Description
A simple recipe for Ras el Hanout – an aromatic blend of spices used in Moroccan cooking to season tagines, meats, vegetables and stews.
Ingredients
- 1 teaspoon coriander
- 1 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground cardamom
- 1⁄2 teaspoon ground clove
- 1/2 teaspoon salt
- optional additions: dried damask rose petals, saffron, mace, lavender, ground fennel seeds
Instructions
Mix all ingredients together in a small bowl, and store in a sealed jar.
For an increased intensity of flavor, feel free to use whole spices, lightly toast in a dry skillet, let cool, then finely grind.
Notes
Or try this Villa Jerada Ras El Hanout – it is lovely!
Nutrition
- Calories: 5
Keywords: ras el Hanout, how to make raw el hanout, ras el hanout recipe, recipe for ras el hanout,
If you add any of the optional ingredients, what amounts would you suggest.
I would start conservatively, 1/4 teaspoon?
This recipe was delightful! I made it last night and it will be added to my repertoire! I made my own Ras el Hanout and added saffron, lavender, and fennel seeds. Next time I’ll add a little cayenne for a little heat (I noticed several other recipes for Ras el Hanout call for cayenne). The “smoked” yogurt was amazing with this.
★★★★★
Yes, the seasoning was awesome!
★★★★★
Mine isn’t as red as the picture. Am I missing something?
No Josie, I updated the recipe and pictures now don’t reflect. I will reshoot soon!
Thanks Sylvia!
Delicious! Thanks!
★★★★★
Love this recipe! We use it for many things. I season chicken or pork with it. I also blend it with cream cheese and dried cherries and make a dip or sauce depending on what is in season. I add a little more cayenne to give more heat to grilled fruit or veggies. Very versitile!
Sorry about the typo- I was trying to cook and type! Versatile…not versitile.
Great to hear, thanks Alli! Appreciated!
Used this on the grilled Moroccan chicken- so tasty!
★★★★★
We love this recipe. Toasted the cumin, coriander and peppercorns and ground them. Very fragrant and complex flavors!
★★★★★