Ras el Hanout Recipe

Ras el Hanout
Makes: About 1/2 cup

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
  1. 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.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.