Best 6 Ras El Hanout Moroccan Spice Mix Recipes

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Embark on a culinary journey to the vibrant heart of Morocco with Ras el Hanout, a captivating spice blend that dances on your palate with its aromatic symphony. This magical blend, meaning "top of the shop" in Arabic, is a staple in Moroccan cuisine, adding a touch of warmth and intrigue to an array of dishes. Discover the secrets of crafting your own Ras el Hanout using traditional methods, ensuring the freshest and most authentic flavors. Unleash your creativity with three enticing recipes that showcase the versatility of this enchanting spice mix. From the succulent and tender Ras el Hanout Chicken to the tantalizing aroma of Ras el Hanout Lamb Tagine, each dish promises an explosion of flavors that will leave your taste buds captivated. And for those seeking a delightful vegetarian option, the Ras el Hanout Roasted Vegetable Skewers offer a vibrant and flavorful alternative. Prepare to be mesmerized by the culinary wonders of Ras el Hanout as you embark on this flavorful adventure.

Check out the recipes below so you can choose the best recipe for yourself!

RAS EL-HANOUT, MOROCCAN SPICED CHICKEN



Ras El-Hanout, Moroccan Spiced Chicken image

This recipe appeared in a local food magazine called MIX. It was simple to prepare, but wonderfully different. The spices blend together during cooking to make a wonderfully rich and deep flavor. The dutch oven cooking produces a tender, falling-off-the-bone chicken. This recipe would originally be prepared in an earthenware cooking vessel, called a Tagine, which has a conical lid. I'm sure most of us don't have one lurking in our cupboards, but the results from a Dutch Oven are wonderful. Served with some steamed rice, the little ones were asking for seconds and the adults were asking for thirds.

Provided by Pasta-Bella

Categories     Chicken

Time 1h25m

Yield 4-8 serving(s)

Number Of Ingredients 16

1/4 cup ground cinnamon
1 tablespoon turmeric
1 1/2 teaspoons fresh ground black pepper
3/4 teaspoon nutmeg, fresh ground
3/4 teaspoon ground cardamom
3/4 teaspoon ground cloves
4 chicken drumsticks
4 chicken thighs
1 tablespoon fresh thyme
5 garlic cloves, thinly sliced
1/2 cup olive oil, plus
1 tablespoon olive oil
1 onion, thinly sliced
1 lemon, quartered
3 cups chicken broth
salt

Steps:

  • To make the Ras al-hanout spice mixture: Combine the cinnamon, turmeric, black pepper, nutmeg, cardamom and cloves in a small bowl.
  • Thoroughly pat the chicken dry and dredge in the ras al-hanout spices until pieces are nicely covered but not over-loaded. Place in a bowl or large dish and scatter thyme and garlic over the chicken. Pour 1/2 C olive oil over and toss to coat thoroughly. Cover with plastic wrap and refrigerate overnight if possible, or several hours.
  • Remove marinated chicken and place on counter for 30 minutes. Heat 1 T. olive oil in a Dutch oven over medium-high heat. Remove chicken from the dish, keeping the marinade, and brown chicken on all sides in the hot oil. (Do not rush this as the browning will help keep the chicken from feeling "dusty" from the spice mix covering it. This is also why you do not want to over-load the chicken with the spice mix.)
  • Set the chicken aside and add the onion to the Dutch oven, cook until translucent.
  • Return the chicken to the Dutch oven, adding the lemon and the reserved marinade. Sprinkle generously with salt. Add enough broth to almost cover the chicken, bring to a simmer, cover and cook until the chicken has begun to pull away from the bones and is quite tender, about 1 hour and 15 minutes.
  • Remove the lid the last 15 minutes of cooking time to reduce the broth. If it needs to reduce further, remove the chicken and boil the broth until nicely reduced to approximately 2 cups, but you can reduce it less if you want more sauce. You can thicken the sauce with cornstarch mixed with water.
  • Serve with white rice or other grain of choice.

Nutrition Facts : Calories 667.7, Fat 52.8, SaturatedFat 10.5, Cholesterol 138.1, Sodium 697.5, Carbohydrate 14.8, Fiber 6.2, Sugar 2.5, Protein 35.4

MOROCCAN RAS EL HANOUT SPICE MIX



Moroccan Ras El Hanout Spice Mix image

A quick and easy spice mix for Ras el Hanout. Very rich sweet flavours with pungent aroma. Where possible try and grind your own fresh spices, its very simple and you only need a small mortar and pestle. :-) Yield will be enough be for 4 to 6 large stews but will very depending on recipe,

Provided by Paella Pete

Categories     Moroccan

Time 10m

Yield 4-6 stews

Number Of Ingredients 14

1/2 teaspoon ground mustard
1 teaspoon turmeric
1 teaspoon salt (ideally sea salt)
1 teaspoon ground ginger
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
3/4 teaspoon ground coriander
1/2 teaspoon nutmeg
1/2 teaspoon star anise
1/4 teaspoon clove (well ground)
1 teaspoon ground cumin
1/2 teaspoon allspice

Steps:

  • Grind peppercorns, coriander seeds and star anise. Mix all ingredients in a small bowl (or cup) until well mixed. Mix will keep for a little over a month. Tip: place some cling film directly over the mix to keep it fresher!

Nutrition Facts : Calories 15.6, Fat 0.7, SaturatedFat 0.1, Sodium 583.8, Carbohydrate 2.7, Fiber 1.1, Sugar 0.2, Protein 0.5

RAS EL HANOUT (MOROCCAN SPICE MIX)



Ras El Hanout (Moroccan Spice Mix) image

This is just one version of ras el hanout, which can be added to many Moroccan savoury dishes. I like crushing the toasted whole spices with a mortar & pestle. Relieves a lot of stress! Derived from a recipe I found on the net.

Provided by Tina and Dave

Categories     Moroccan

Time 15m

Yield 1/4 cup

Number Of Ingredients 10

1 teaspoon allspice berry
1 whole nutmeg
20 Spanish saffron threads
2 teaspoons black peppercorns
1 three-inch cinnamon stick
2 teaspoons cardamom seeds
1 1/2 teaspoons ground mace
2 teaspoons ground ginger
2 teaspoons salt
1 teaspoon ground turmeric

Steps:

  • Put all the whole spices in a nonstick pan over medium-high heat and toast for 3-5 minutes stirring constantly. Your kitchen should start smelling wonderful!
  • Remove from heat and cool.
  • Grind the ingredients to a fine powder,using a mortar and pestle or a grinder,.
  • Sift to remove any unground bits.
  • Place in a tightly sealed container and store in a cool, dark place, or in the freezer.

Nutrition Facts : Calories 1066.1, Fat 30.7, SaturatedFat 9, Sodium 18671, Carbohydrate 212.7, Fiber 84.2, Sugar 7, Protein 32.4

RAS EL HANOUT



Ras el Hanout image

This spice mix is often called for in many Moroccan dishes.

Provided by NATHALIE1

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 5m

Yield 12

Number Of Ingredients 12

1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
¾ teaspoon ground cinnamon
¾ teaspoon freshly ground black pepper
½ teaspoon ground white pepper
½ teaspoon ground coriander seed
½ teaspoon ground cayenne pepper
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

Steps:

  • Mix salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne pepper, allspice, nutmeg, and cloves in a small bowl until evenly blended. Store in an airtight container up to 1 month.

Nutrition Facts : Calories 4.4 calories, Carbohydrate 0.8 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 194.5 mg, Sugar 0.1 g

RAS EL HANOUT SPICE MIX



Ras el hanout spice mix image

A North African medley of fragrant spices to be used in tagines, as a marinade and much more - add rose petals for extra authenticity

Provided by Cassie Best

Categories     Condiment, Dinner

Time 5m

Yield Makes 1 small jar

Number Of Ingredients 8

2 ½ tbsp cumin seed
2 tbsp coriander seed
1 tbsp ground cinnamon or 1 cinnamon stick
2 tsp ground ginger
2 tsp black peppercorn
1 tsp ground turmeric
½ tsp cardamom pod (seeds from about 10 pods)
a good pinch of saffron (optional)

Steps:

  • Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
  • Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.

RAS EL HANOUT - MOROCCAN SPICE MIX



Ras El Hanout - Moroccan Spice Mix image

Ras el Hanout ( "top of the shop" ) is a spice mixture from Morocco that can contain anywhere from 10-100 different spices. After checking cookbooks & searching online I decided on this combination for this spice mix.

Provided by FDADELKARIM

Categories     Moroccan

Time 10m

Yield 8 tablespoons

Number Of Ingredients 14

2 teaspoons ground nutmeg
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons turmeric
2 teaspoons salt
2 teaspoons cinnamon
1 1/2 teaspoons sugar
1 1/2 teaspoons paprika
1 1/2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1 teaspoon cardamom powder
1 teaspoon ground allspice
1/2 teaspoon ground cloves

Steps:

  • Mix all the spices together.
  • Store in an airtight container.

Tips:

  • Always store Ras el Hanout in an airtight container in a cool, dark place. This will help preserve its flavor and aroma.
  • If you don't have all of the spices called for in the recipe, don't worry. You can use a combination of spices that you do have on hand. Just be sure to use a variety of spices to get the best flavor.
  • Ras el Hanout is a versatile spice blend that can be used in a variety of dishes. Try it in soups, stews, tagines, and even desserts.
  • Be sure to adjust the amount of Ras el Hanout you use to your own taste preferences. Some people prefer a more subtle flavor, while others prefer a more pronounced flavor.
  • If you're new to using Ras el Hanout, start with a small amount and gradually increase it to taste. This will help you avoid overpowering your dish.

Conclusion:

Ras el Hanout is a delicious and versatile spice blend that can add a unique flavor to your dishes. It's easy to make at home and can be used in a variety of recipes. So next time you're looking for a new way to spice up your food, give Ras el Hanout a try.

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