Ras el Hanout

Photo: Randy Mayor; Styling: Jan Gautro
The name means "head of the shop," and some versions of this complex Moroccan spice blend may contain up to 50 spices. This zesty combination can be varied depending on your preferences. It would also be an excellent rub for salmon or beef.
This recipe goes with Beef Tagine with Dried Plums and Toasted Almonds, Turkey Kefta with Sweet Onion and Raisin Sauce
Yield: About 3 1/2 tablespoons (serving size: 1 teaspoon)
Ingredients
- 2 teaspoons ground ginger
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons ground turmeric
- 1 1/4 teaspoons ground nutmeg
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
Preparation
Combine all ingredients; store in an airtight container.
Nutritional Information
- Calories:
- 9 (26% from fat)
- Fat:
- 0.3g (sat 0.1g,mono 0.1g,poly 0.0g)
- Protein:
- 0.2g
- Carbohydrate:
- 1.6g
- Fiber:
- 0.8g
- Cholesterol:
- 0.0mg
- Iron:
- 0.4mg
- Sodium:
- 1mg
- Calcium:
- 12mg
Member Ratings and Reviews
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This blend has an exotic flavor, but is made with ingredients that are easy to find. I use it to make Moroccan meatball soup. Yum!01/24/10
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This is great stuff. Made for the Turkey Kefta and have like even better using it other ways. I added a little to some Greek yogurt with cilantro and it was a nice side/dip/sauce for my pita.11/07/09




