Ras El Hanout is originally a Moroccan spice mix, but is commonly used throughout the North African region. The name itself is Arabic for “head of the shop”, simply meaning the best the salesman has to offer.
There is no definite recipe of Ras El Hanout…each shop usually has it’s own special blend, and it often contain over a dozen different spices, of which some of course are common denominators.
It goes great with most meat, especially lamb, chicken and duck, and can be used to flavor stews, as a rub, or just to season rice or vegetables.
Anyway, here are the spices and ratios I used for my Ras El Hanout:
Making your own spice blends is actually pretty fun, and they’re great to have around when you’re in a hurry.
Plus…it’s a perfect gift to bring when being invited somewhere…it’s not too much, not too little and much more personal than the standard bottle of wine ;)
Take care and have fun!