By JustJanS on January 13, 2004
Photo by awalde
Photo by awalde
"Ras el hanout is a North African Spice and it's name translates loosely to "House Blend". It can contain as many as 50 ingredients including rosebuds and Spanish fly. This is a simple mix I'm submitting here. I've been lucky to be given some, but I'll be posting recipes using it, so thought others might like this recipe.It's apparently good for poultry, rabbit, pork, seafood eggs, vegetables, soups, tagines, braises, sautes, roasts, pastas, risotto and cooked pulses, It can also be mixed with flour to dust or coat food!!!"
Serving Size: 1 (23 g)
Servings Per Recipe: 1
"I really like this spice mix, have given it a good go, made a Moraccan Chicken, recipe I have posted, also rubbed some on a piece of slamon, and it turned out great. I can see I will use this mixture quite a lot, even in my curries."
""Ras al hanout" means: "head of the shop"... but this particular recipe is too salty, spicy and even a bit bitter for my taste. I've been cooking with this spices almost all my life. may be a good option for some, but certainly not the traditional blend."
"OMG! This is so different to the Ras I know! VERY salty and too much heat. I tipped it out - sorry."
"I had all ingredients on hand. For this reason it was fast done.
The smell is delicious and stronger than the gas el hanout spice mix from the shop.
We will enjoy it for sure!"
"Easy to put together and made my recipe#191946 taste wonderful."
"This was great, easy to put together. I used it to make Recipe #291700"
"Awesome spice blend! Tripled the recipe and it was the bomb in my Moroccan Beef Tagine... Thanks for posting!"
"This mixture was fantastic! I used it with #251706, Spicy Tuna Couscous. Thank you."
"This spice mix smells so good! and it worked great with the chicken tajine I made!"
"Having purchased a boneless leg of lamb without a recipe in mind, I went searching for a spice rub to use. I came across this one and was intrigued so mixed up a half batch, rubbed it inside and outside the leg, tied the meat up, and then roasted it in the oven. The result was a very tasty, wonderfully fragrant leg of lamb which I couldn't get enough of! Thanks for the recipe Jan!"
"A wondeful spice mix, and so cheap to make if you've got all the ingredients already! Just left out the ground cloves as I didn't have any; I used this on Jan's amazing lamb with ras el hanout rub #80978 and can't wait to try it on other things! Thanks Jan!"