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 Beef Tagine with Dried Plums and Toasted Almonds, Turkey Kefta with Sweet Onion and Raisin Sauce

Yield: About 3 1/2 tablespoons (serving size: 1 teaspoon)
Recipe from Cooking Light

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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

  1. Combine all ingredients; store in an airtight container.
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