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.
Ras el Hanout is an 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.
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!
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!
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. Most typically include some combination of the following spices:
Ways to use Ras El Hanout
- 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
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.
A simple recipe for Ras el Hanout – an aromatic blend of spices used in Moroccan cooking to season tagines, meats, vegetables and stews.
- 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.
- Calories: 5
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