Photo: Randy Mayor; Styling: Jan Gautro
Yield
About 3 1/2 tablespoons (serving size: 1 teaspoon)

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.

 

How to Make It

Combine all ingredients; store in an airtight container.

Ratings & Reviews

EllenDeller's Review

Melpy84
September 09, 2011
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.

oldruth's Review

MaryOstyn
June 03, 2010
I made this to use in the Roasted Vegetable Couscous recipe, and it was excellent for that. Tonight I added a teaspoon of it to 2/3 cup whole wheat couscous, which I cooked in water. (Also added golden raisins) The spices lift plain couscous up off the floor. I can't wait to rub this on chicken thighs for grilling, and also in brown rice. This is a very tasty combination.

MaryOstyn's Review

oldruth
January 24, 2010
This blend has an exotic flavor, but is made with ingredients that are easy to find. I use it to make Moroccan meatball soup. Yum!

Melpy84's Review

EllenDeller
November 07, 2009
This is great stuff. Made for the Turkey Kefta and have like even better using it other ways. I added a little to some Greek yogurt with cilantro and it was a nice side/dip/sauce for my pita.