Moroccan Spice Blend

This is an excellent addition to any cook's spice drawer. I make it regularly and use it for chicken, lamb, and vegetables (especially butternut squash). Blend with coconut milk and use to drench & steam chicken with spicy couscous beneath covered with dates, apricots & raisins. I'm here today because I just used the last of my supply and will be making it this afternoon to ensure my spice drawer is complete. Love it.

• Vivianna2021

• London, England

• 11/5/2021

Excellent !

• stevennwray493

• Montana

• 3/8/2021

I researched and made this recipe as a base for an Algerian Kefta (meatball) recipe that I wanted to try. Since no ras-el-hanout recipe is supposedly the same, and per the recommendations of users on a few other sites, I saw no harm in omitting the salt and adding a few more ground spices that I had on hand: anise, cardamon, nutmeg, turmeric and paprika. Can’t tell you if this was authentically Moroccan, but the spice blend is unbelievable! I definitely plan on experimenting with it in my stews and roasted meats.

• RoaneRJ

• St. Lucia

• 7/18/2020

Applied to cous cous with raisins as a salad mix. Thank you for sharing.

• Cooking 1

• Crewe UK

• 4/15/2020

I made up this blend with the suggestion to add tumeric, garlic powder and paprika. I had some garlic oil and blended this mixture into a whole chicken. It was delicious! I am going to try it over roasted potatoes next time. This will remain a staple in my cupboard!

• abbygirl2423

• Vancouver, British Columbia

• 6/14/2017

Terrific! BTW it goes GREAT on blended butternut squash. I steam the squash in a pressure cooker, blend it, and add this Moroccan Spice. No need to add anything else. It is AWESOME for inflammation, and so low in calories. Seriously EASY!

• AngelBach

• SoCal

• 1/21/2017

Delish!! Mix 1 c plain yogurt, small bits of red onion left over from shish kabobs, 6 garlic cloves, all the Moroccan Spice. Cube 2 chicken breast & marinate 30 minutes, then skewer, alternating with 1 large red bell pepper, cubed and 1/2 red onion cubed, reserving small pieces for marinate. Serve with a spinach orzo salad.

• bttrswtbkr

• Prescott, AZ

• 7/29/2014

I bought a Moroccan spice blend while abroad that I've wanted to replicate ever since I ran out, and this version comes very close. It's great on fish, chicken, anything.

• Anonymous

• Michigan

• 10/16/2011

I use this with olive oil on small roasted potatoes accompanied with a yogurt, cucumber, mint sauce to dip. The yogurt cuts the spice. Gets rave reviews. Also a great marinade for grilled vegetables. I love it! I make a large batch and keep it on hand for lots of things.

• KArchibald

• Kaneohe, HI

• 12/19/2010

One of the best versions of this classic blend that I've found. Yes, it works for rice, but is best as a rub or for a couscous. Will definitely use it often. Yes, I also would add some turmeric.

• Anonymous

• New York, NY

• 9/12/2009

1 tsp cardamon, 1/2 tsp turmeric and a good dose of paprika are good additions to the mix. Garlic powder is also a good addition.

• InspectorJon

• Placerville, CA

• 9/8/2008

I reviewed this in May of 2007, and it's still a big fave. It has evolved over time, the spices change ratios and others work their way in, but the one constant is that I now make it without salt. Makes an incredible salt free seasoning for EVERYTHING!

• chefspeedy

• hamilton, nj

• 5/15/2008

I make large amounts of this blend, because it's one of my favourites. I use it on lamb steaks, in a mix of lamb, eggplant, mushrooms, and tomatoes over rice, etc. Delicious and versatile.

• badseed1980

• Boston, MA

• 9/9/2007

I love this blend and I make it in larger batches to save time - I use it at least twice a month. Great on the grill or in a skillet.

• Beeswing

• Greenwich, NY

• 9/6/2007

Does anyone have any advice about how to use this spice mix with rice? Would you recommend mixing it with yogurt and then blending with cooked rice or adding the spice mix to uncooked rice?

• slfriedric

• Lockport, NY

• 7/12/2007