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Nutrition Facts
Serving Size 1 tablespoons 7g Recipe makes 3 tablespoons)
Calories 18
Calories from Fat 4		(25%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 778mg		32%
Potassium 68mg		1%
Total Carbohydrate 3.8g		1%
	Dietary Fiber 1.1g	4%
	Sugars 1.2g
Protein 0.5g		0%
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31st Oct 08

Tulip-Fairy

Ras el Hanout Spice Mix

Recipe #80983 | 5 min | 5 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: JustJanS
Jan 13, 2004

Ras el hanout is a North African Spice and it's name translates loosely to "House Blend". It can contain as many as 50 ingredients including rosebuds and Spanish fly. This is a simple mix I'm submitting here. I've been lucky to be given some, but I'll be posting recipes using it, so thought others might like this recipe.It's apparently good for poultry, rabbit, pork, seafood eggs, vegetables, soups, tagines, braises, sautes, roasts, pastas, risotto and cooked pulses, It can also be mixed with flour to dust or coat food!!!

3 tablespoons (change servings and units)

Ingredients

1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon salt
3/4 teaspoon sugar
3/4 teaspoon fresh ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/2 teaspoon ground fennel
1/4 teaspoon ground cloves

Directions

1
Mix together, and store in an airtight jar.

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Featured Reviews for This Recipe

From: Tulip-Fairy

On Nov 1, 2008

Easy to put together and made my Fragrant Moroccan Beef, Date, Honey and Prune Tagine - Crock Pot taste wonderful.

0 people found this review helpful

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From: MarraMamba

On Jul 27, 2008

This was great, easy to put together. I used it to make Moroccan Ground Beef Kebab / Skewers

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From: flower7

On Jul 25, 2005

Having purchased a boneless leg of lamb without a recipe in mind, I went searching for a spice rub to use. I came across this one and was intrigued so mixed up a half batch, rubbed it inside and outside the leg, tied the meat up, and then roasted it in the oven. The result was a very tasty, wonderfully fragrant leg of lamb which I couldn't get enough of! Thanks for the recipe Jan!

3 people found this review helpful

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From: Latchy

On Jan 23, 2004

I really like this spice mix, have given it a good go, made a Moraccan Chicken, recipe I have posted, also rubbed some on a piece of slamon, and it turned out great. I can see I will use this mixture quite a lot, even in my curries.

3 people found this review helpful

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