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
- Eggplant Chickpea Tagine
- 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 addition 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
- Diet: Vegan
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 cumin
- 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,
Hi love your recipes.
The chick pea one caught my eye and I just kept reading.
I have broken my arm so someone needs to do the chopping🤣
Oh no! Sorry about that Maryanne. Hopefully you have help?
I blended the Moroccan spiced mix & added a slow cooked pan fried eggplant in 15 mm slabs to the mix.
(Left out the couscous)
Pan fried aquaponic rainbow trout on top & it went down real well!
Great recipe thanks:)
★★★★★
Yum!
Hi,
I haven’t tried your recipe yet as I have a Moroccan stew recipes which required ras el hanout PASTE.
How do I make your spice mix into a paste please?
Thanks!
I suppose you could mix the spice blend with a little olive oil. Maybe add a clove of minced garlic?
Do you have a recipe for Harissa, please. My friend brought me some from Morocco in a clay pot It was so good I can not find that I like. Thanking you in advance.
Yes, we have a good one- just search for it in the search bar. 🙂
Is there asubstitute in the grocery store?
Not really, unless you are at a gourmet grocery store- a co-op or Wholefoods, etc. Check the bulk spices area too. 🙂
Easy to make and delicious. Thank you!
★★★★★
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!
I just got my first mix from Rainbow, an organic shop in San Francisco. My daughter-in-law brought it to me and it is similar to your list but had paprika in it. (I prefer sweet hungarian paprika).
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!
★★★★★