My new favorite spice blend!
Ras el Hanout (which means “top of the shop” in Arabic) is a Moroccan spice mixture used in their cuisine to flavor everything from grilled meats, vegetable tagines, to a hashish candy called majoun. Traditionally the number of spices used is at least sixteen and up to more than a hundred.
In her amazing book, The Food of Morocco, Paula Wolfert, one of my great culinary heroes, (more about her another time!) has pared down the number of spices to make a delicious facsimile of the real deal. I’ve become rather obsessed with it, putting it in everything from bowls of yogurt and peaches to lamb’s quarters stir fries with goat milk. I’ve been mixing it with honey and butter on toast, and even sprinkling it into my Earl Grey tea with cream! You will be seeing it as an addition, or a suggested “optional” addition in some upcoming recipes. Any of these spices are available online from Mountain Rose, if you don’t have them handy.
After assembling the spices, doing the actual work only takes about 15 minutes, and less if you’re using a electric coffee/spice grinder. Here’s her method and one of her recipes for “Faux Ras el Hanout”, along with my notes as to a few changes I made, and a few more I will make next time I make it, along with the reasons why. Read more