Ras El Hanout - Moroccan Spice Mix

From: UmmBinat

On Sep 10, 2009

This is lovely and fragrant as I toasted the cumin and would do the same to the other spices next time. I did not use nutmeg as it is an intoxicant and "Every intoxicant is haram. Something that intoxicates only when consumed in large quantities, is not allowed to be taken even in a lesser quantity." I used white sugar left out the cayenne and cloves out of preference. I can't wait to try this in different recipes. So far I have used this spice mixture in Moroccan Ground Beef Kebab / Skewers which was very delicious! Made for Ramadan Tag.

From: loof

On Jul 6, 2009

Great spice mix! Rich and warm and just spicy enough. I used this in your Moroccan Ground Beef Kebab / Skewers and I think it will be great on chicken and pork as well. Thanks for posting this recipe!

From: Susiecat too

On Jun 27, 2009

Loved the deep, complex aroma that came from this mixture as I blended it together. I used it to make burgers from your kebab recipe, and I am very glad I did. I am also glad I made a lot more — I used tablespoons for all measurements instead of teaspoons, so now I have this wonderful spice mix in my pantry to use again and again.

From: Annacia

On Apr 3, 2008

I used this to season My Couscous Salad for lunch. The mix is exquisite and provides rich warm depth of flavor. I have used Ras El Hanout many times but not this mix. I especially like the blend of salty, sweet, hot . I think for tonights dessert I'll slice an apple and sprinkle with this lovely creation. I'm really going to enjoy using this.