Ras El Hanout

Added turmeric. Delicious seasoning.

• Carole Bubs

• Wallingford, PA

• 2/3/2023

Weak

• Doon

• BC

• 2/11/2022

我发现这有点弱,平的。如果你想to make it a little more authentic, you need to add cardamom, Aleppo pepper (the closest to the peppers we got there), mace, and as some have pointed out, turmeric. The posted recipe mix is good but it lacks the depth of flavor that takes it over the top. Now, how much? Good question. Kadija used to make it in the kitchen and never measured anything. I learned to make it by taste so I would not be able to give you exact amounts. That said, every cook had their own twist to the Ras el hanout and the mixture would change if it were chicken, lamb, fish or goat so taste test your way to heaven.

• Jens-o-matic

• Somewhere, CA

• 10/1/2019

Absolutley outstanding. So flavorful. It is similar to shawarma seasoning... but better! I had 2 of those massively thick Costco pork chops cut into thin slices. I added a bit of olive oil, about 2 tbsp of ras el hanout, a sprinkle of sumac and a splash of lemon juice, and let it sit for 20 min. I then sauteed the pork with some diced onion in about 1 tbsp of coconut oil. Served with a side of cauliflower rice, zucchini noodles and a bit of hummus and OMG that was one delicious dinner! This spice blend will now be a staple in my cupboard.

• Silly_canuck

• Ontario, Canada

• 9/4/2019

Great recipe and a simple way to add a little Morocco to your dishes. Can't wait to try this mix on lamb. Great tips in the comments, especially about adding paprika and turmeric and omitting cloves.

• JOANNASKITCH

• Los Angeles, CA

• 6/15/2019

I am a huge fan of Ras El Hanout, and this version is missing turmeric, cumin, coriander, clove and I'm certain a slew of others spices native to Morraco As a rough start to introduce the flavours it is helpful. I mix up a jar and use it in stewed tomatoes to make a Morracan version of Shukshanka. (Eggs poached in stewed tomatoes with sauted spinach)

• whimseyhen

• Vancouver BC

• 9/13/2017

roniJordan-You addition of tumeric and paprika is spot on! I made this with your two additions, halved it, and then added a half teaspoon of seach spice. Much prefer the half with the extra spices. Thanks!

• CommieRick

• Hilltowns of Western MA

• 5/21/2017

I use quite a lot of ras el hanout in Moroccan cooking, and compared the aroma of this mixture to the small bit I had left from my last purhcase, either from My Spice Sage or Frontier. Something was definitely missing - the note from turmeric, the color from paprika. I added one tsp of each and combined it with the two tsp or so I had left over - pleased with the outcome, so I highly recommend adding those two to this recipe.

• ronijordan

• Hanover, MA

• 1/8/2017

I sprinkled this spice mix on some carrots, potatoes, sweet potatoes and onions and roasted in 400 degree oven for 30 minutes. It was delicious! Thank you for sharing this recipe.

• NancySacTown

• Roseville, CA

• 10/3/2016

Excellent rub for chicken. Mix with some olive oil and some extra salt, rub into the skin of a whole chicken, and chill uncovered overnight. Then roast at 400 for 50-70 minutes.

• dmblue

• 3/15/2016

I used this for lamb loin chops I made in my Sou Vide machine and it was fantastic. Best lamb I've ever made. And I'm really good at making lamb. Slight modification though. Didn't add the ground clove, figured the allspice was enough, and it definitely was for my and my wife's taste. I patted them dry, lightly salted them, brought them to room temp, rubbed em down with the Ras El Hanout, tossed em in the zip lock, tossed 6 halved mission figs in too, water immersed them at 135 degrees for 2.5-3 hours, then seared at high heat in cast iron for about 30 seconds a side, poured the figs/au jus in the pan to deglaze, then spoon it over the chops. Literally, fantastic. So good.

• ideastoact

• Buffalo, NY

• 1/29/2016

I use this to make lamb burgers, in stews, as a rub on turkey or chicken. Very versatile and great as a gift too!

• profnic

• Durham, CT

• 12/6/2014

I had never heard of Ras El Hanout prior to it's requirement in a White Bean/Celery Root Soup recipe I was making. I prepared the recipe from Epicurious.com and found it to be so versitile that I've used it in stews, as a rub on pork roasts, and sprinkled over steamed & roasted vegetables!

• laughingbuddah00

• Santa Rosa CA

• 7/1/2013

I use this on chicken before grilling or roasting, on lamb, and on eggplant as well. It's very expensive to buy and so easy to prepare - I've even given it as a gift in a spice shaker when people have us over to dinner!

• zipkindunn

• Berkeley, CA

• 6/28/2013

This is my new favorite spice blend. I sprinkle some on lamb chops and broil them for about 5 min per side. So easy and so delicious. I highly recommend this spice blend.

• heathersb9

• Philadelphia

• 12/18/2011