Ras El Hanout Spice Mix

Ras el Hanout, which is Arabic for "head of the shop", is a spice mix often used as a rub for meats, especially lamb and goat in North Africa and the Middle East. Every spice shop, every restaurant, every home has its own recipe, and it can contain dozens of ingredients. This version contains all the usual suspects. Some recipes use saffron and rose petals, but I think they will just get lost, and saffron is the most expensive food in the world.

It is also used as an ingredient in sauces and marinades, and to flavor rice or cous cous. Some say it is an aphrodesiac. Let me know if it works for you.

As background for this recipe, please read my article on the Science of Rubs.

Average: 4.8 (17 votes)

Average Rating - Votes are tabulated end of day

Please rate this recipe ONLY after you cook it: 

Share This Recipe:

Print Recipe

ras el hanout

This tasty Ras el Hanout recipe is a spice mix often used as a rub for meats, especially lamb and goat in North Africa and the Middle East.

Course. Sauces and Condiments.

Cuisine. Middle Eastern.

Makes. 1/3 cup

Preparation time. 5 minutes

Ingredients

2 tablespoons ground cinnamon

1 tablespoon ground ginger

1 tablespoon garlic powder (not garlic salt)

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons ground cardamom seeds

2 teaspoons ground cayenne or chipotle pepper

2 teaspoons ground nutmeg

1 teaspoon ground black pepper

1 teaspoon ground cloves

1 teaspoon turmeric

Optional. 1 teaspoon ground cubeb berries, hard to find, but its exotic licorice flavor really amps it up.

Method

Mix and store in an tight jar in a dark place. Before you use it, salt the meat, then put the spices in a small frying pan over a medium heat, no oil, and toast the mix for no longer than a minute. Turn off the heat the moment it becomes highly aromatic. This is called blooming the spices and helps pull the aromatic oils to the surface. Use it generously, but not thickly. It is great on grilled meat, but you can also use it on stew meat or braised meat if you brown it first.

Placeholder

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs

...some HTML for the first variant...

Placeholder

Placeholder

Get Smoke Signals, our free e-letter. No spam. Guaranteed

Enter your email:

If you love barbecue and grilling you do our FREE 30-day membership in our Pitmaster Club. We can up your game.

  • FREE 30 day trial membership.
  • Sneak previews of Meathead’s new book.
  • We block ads from members.
  • Real community. No politics. No flame wars.
  • Monthly newsletter.
  • Video seminars with famous pitmasters.
  • Weekly podcasts with Greg Rempe.
  • Weekly BBQ cartoons by Jerry King.
  • Comprehensive Temperature Guide Magnet ($10 retail).
  • Monthly giveaways of Gold Medal grills and smokers worth up to $2000.
  • Discounts on products we love.
  • Support for AmazingRibs.com!

Post comments and questions below

Placeholder

1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

 

Click to ask questions and make comments