Ras el hanout is a Moroccan spice blend that can contain more than 30 ingredients. There is not one set recipe for the blend. For the Moroccan souks (spice merchants) it is a point of honor to have the most sought after version. It is extremely versatile, adding a golden color and an aromatic and enticing flavor to chicken and vegetables. Add a half teaspoon to a cup of rice or cous cous while cooking to transcend the ordinary. My favorite way to use ras el hanout is as a spice rub on lamb chops grilled on the BBQ (I will have a video of this up shortly).
This is my very, very simple recipe for the blend. There are others out there that have up to and more than 30 items in them - this one is simple and works just fine for me!
1 teaspoon ground cumin
1 teaspoon ground ginger
I teaspoon turmeric
1 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground coriander seeds
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
In a small bowl whisk together all ingredients until combined well. The spice blend keeps in an airtight container at cool room temperature 1 month.