Ras El Hanout Recipe
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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:
Takes:
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 Ingredient
- 1 teaspoon ground cubeb berries
Notes:
About the ground cubeb berries. This optional ingredient is hard to find, but its exotic licorice flavor really amps it up.
About the salt. Remember, Morton's coarse kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
About the salt. Remember, Morton's coarse kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Mix and store in an airtight 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.