This Ras el Hanout is an aromatic Moroccan spice blend consisting of ground ginger, allspice, Aleppo pepper, and more. Furthermore, this spice compliments chicken, kabobs, soups, and can be added to chutneys or sauces.
What is Ras el Hanout?
Ras el Hanout is a rich Moroccan spice blend made up of a variety of warming spices. It’s used to flavor couscous meals, soups, stews, braises, kabobs, and other dishes.
Spices to Make Ras el Hanout
- curry powder
- coriander seeds
- ground ginger
- black pepper corns
- Aleppo pepper
Anise seeds, ground nutmeg, and cardamom pods can also be added.
How to Make Ras el Hanout
- To make Ras el Hanout simply add all of the spices to a blender or food processor and blend until finely ground.
- Store in an airtight container for up to a year.
Note: If you have large seeds of spices (like cumin seeds, anise seeds, allspice berries) you can toast them in a skillet for 2 minutes just before processing for extra flavor.
I used this spice in my Roasted Eggplant & Tomato Soup recipe and I highly recommend making this warm and cozy soup!
Mediterranean Cravings I know you’ll love
- Garlicky Cabbage and Carrot Yogurt Meze
- Celery Root & Potato Hash
- Better than TURKISH EGGS (cilbir)
- Mediterranean Scrambled Eggs
Ras el Hanout Recipe
Makes: about 1/2 a cup
Add all of the spices to a food processor or blender and process until finely ground.
Store in a jar with a lid for up to a year.
This recipe was adapted from The Complete Mediterranean Cookbook (The Complete ATK Cookbook Series) (p. 316). with modifications made.