This is a delicious mixture and keeps well in a small plastic container with a tight lid. It's essential for the turkey dish and really good with lamb patties. I'm using the last of it tonight as a rub on a roasted chicken.
Ras el Hanout
Photo: Randy Mayor; Styling: Jan Gautro
This Ras el Hanout recipe is an excellent rub for beef, turkey, or salmon. "Ras el Hanout" means "head of the shop," and some versions of this complex Moroccan spice blend may contain up to 50 spices.
This recipe goes with Turkey Kefta with Sweet Onion and Raisin Sauce, Beef Tagine with Dried Plums and Toasted Almonds
Yield: About 3 1/2 tablespoons (serving size: 1 teaspoon)
Recipe from
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Nutritional Information
Amount per serving
- Calories: 9
- Calories from fat: 26%
- Fat: 0.3g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.0g
- Protein: 0.2g
- Carbohydrate: 1.6g
- Fiber: 0.8g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 1mg
- Calcium: 12mg
Ingredients
- 2 teaspoons ground ginger
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons ground turmeric
- 1 1/4 teaspoons ground nutmeg
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
Preparation
- Combine all ingredients; store in an airtight container.
Ras el Hanout Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead, No-Cook, Quick/Easy
- CUISINE: Moroccan
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Meatless, Low Saturated Fat
- PUBLICATION: Cooking Light
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Ras el Hanout
Cooking Light
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