Ras El Hanout

Ras El Hanout, when translated, represents the best blend a spice merchant has to offer, or top of the shop. This is the traditional Arabic blend, common to Muslim and Sephardic cuisines, made with the spices their culture prefers.

This recipe comes to us courtesy of Kitty Morse, a wonderful food and cookbook writer affectionally known as the Queen of Couscous! You might want to roast the ground mixture before cooking, as she does.

Use this seasoning blend with meat and potato tangines, meatballs, or lamb. It pairs great with any Middle Eastern vegetable dish.

If we were to choose a top of the shop blend, it would likely be one of our ethnic Chicago blends. This blend, however, is the traditional Arabic blend. It is very popular, and gaining more notoriety as American culture becomes exposed to Middle Eastern cooking.

Hand mixed from: Tellicherry black pepper, cardamom, salt, ginger, cinammon, mace, turmeric, allspice, nutmeg, and saffron.

Cuisines and Categories

• Curry Powder, Middle Eastern

Recipes with this Spice