Ras el Hanout Recipe
Ras el hanout, which means “head of the market” in Arabic, is a complex mélange of many spices and is basic to the cooking of Morocco, Tunisia, and Algeria. In Morocco,
ras el hanout seasons mrouziya, a lamb stew with honey, raisins, and almonds. Ras el hanout goes well with lamb, game, tagines, and couscous dishes.
- 1 tablespoon allspice berries
- 1 tablespoon black peppercorns
- 1 tablespoon mace blades
- 1 tablespoon cardamom seeds (removed from their pods)
- 1 teaspoon saffron
- 2 crushed sticks cinnamon or cassia
- 1 crushed nutmeg
- 1 tablespoon ground ginger
- 2 teaspoons turmeric
- Combine 1 tablespoon allspice berries, 1 tablespoon black peppercorns, 1 tablespoon mace blades, 1 tablespoon cardamom seeds (removed from their pods), 1 teaspoon saffron (not packed), 2 crushed sticks cinnamon or cassia, and 1 crushed nutmeg. Toast in a dry skillet, shaking often, until the spices are fragrant and lightly browned. Cool and grind, then mix in 1 tablespoon ground ginger and 2 teaspoons turmeric.
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