Loosely translated as "top of the shop," ras el hanout is a blend of 12 or more North African spices and is often used in meat recipes (it's especially good with beef and lamb). The recipe comes from Tanya Holland, chef-owner of Brown Sugar Kitchen and B-Side Baking Co. in Oakland.

Tanya Holland
This Story Originally Appeared On sunset.com

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Recipe Summary

total:
10 mins
Yield:
Makes 6 tbsp.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat cumin and coriander seeds in a dry frying pan just until fragrant and a shade darker. Pour into a bowl and let cool a few minutes.

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  • Grind black peppercorns to a powder in a clean coffee or spice grinder and turn into a bowl.

  • Grind cumin and coriander and add to pepper. Blend in remaining ingredients.

  • Make ahead: Up to 2 months, covered airtight at room temperature.

Source

Brown Sugar Kitchen and B-Side Baking Co., Oakland

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