The name of this Moroccan spice blend—an exotic mix of sweet, savory, and spicy—means 'head of the shop," implying that it's the store's best blend. Use it to season the Lamb Tagine with Chickpeas and Apricots (see recipe), as well as your favorite chicken or vegetable dishes.
Ingredients
Makes approximately 2 tablespoons
Special Equipment
Toast coriander and cumin seeds in a small skillet over medium heat, stirring occasionally, until aromatic and slightly darkened, about 4 minutes. Transfer to a spice mill; let cool. Add crushed red pepper flakes. Process until finely ground. Transfer to a small bowl. Add remaining ingredients; whisk to blend. DO AHEAD:Can be made 1 month ahead. Store airtight at room temperature.
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Reviews (8)
Back to TopConcoction like this made me understand why they fought for the spices during the Spice war.
kate212
NJ
3/30/2020
This was really wonderful!!! Everyone raved about it. I didn’t have coriander seed, so replaced with ground coriander. Also made earlier in the day and kept simmering another 1.5 hours after adding the garbanzos and apricots. (Added an extra 1/2 cup chicken stock...anticipating longer cook time.) Soooo good. Meat was fall apart tender. A new favorite!
phinmom
2/2/2019
Fantastic! I used to live near a Tagine restaurant in my younger years and have never dared trying this on my own. This recipe, followed exactly, except I didn't have seeds of the two spices for the coriander or cumin, so I did warm the already-ground ingredients and followed exactly.
kpfromchicago
Wilmette, IL
2/18/2018
excellent
cookingwithdebs
North, now living in the South!
1/26/2016
With the shops closed I whipped this up to rub on skinned chicken thighs- all the right flavours and it was easy. It works well and I will make it again.
ahays1
Brisbane, Australia
10/21/2014
I cut the crushed pepper to 1/4 tsp. and added 1/4 tsp. ground clove and 1/4 tsp. nutmeg.
Anonymous
San Francisco
3/9/2013
Easy, but less complex (fewer ingredients) than other recipes for Rs-El-Hanout. It works and that's what's important.
si_chef
Oak Park, CA
2/10/2012
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