Prep 10 mins
Cook 0 mins
Ras el Hanout ( "top of the shop" ) is a spice mixture from Morocco that can contain anywhere from 10-100 different spices. After checking cookbooks & searching online I decided on this combination for this spice mix.
- Mix all the spices together.
- Store in an airtight container.
Can't believe I didn't review this right off the bat the first time I made it. Noticed while making a huge batch for the six children for Christmas ( along with my special kashi pilaf recipe). Anyway this is a fabulous blend for use on lamb, pork , chicken. I like to rub it into lamb shanks and braise slowly for 3 hours or so. Then I pull the meat, add a little more seasoning and incorporate in pilaf finished with a brown butter sauce ( also seasoned with R-E-H) to which I have added scallion, pistachios, garlic and some preserved lemon among other things. My children go wild over this so each is getting a pilaf starter set for Christmas...this spice blend, some pistachios, a box of Kashi and a jar of preserved lemons. Thanks so much for turning me on to Moroccan cuisine !
This is an outstanding blend of spices! Aromatic when cooking, and with layers and layers of flavor from sweet to spicy (but not overwhelmingly so) when eating. Have used it twice on Moroccan Tomato Chicken With Couscous; once with chicken as called for, then again braising with lamb. With grilling season starting can't wait to try it as a rub.
Wonderful blend of spices, a perfect blend of sweet and spicy! I love that I can make such a complex spice mix with spices I already have on hand. I have used this in some of your delicious tagines and look forward to trying it as a dry rub for meat as a previous reviewer has suggested. Thanks for posting, I will use this frequently! Made for Spring 2010 PAC.