Ras al hanout

Ras al hanout

By
From
New Middle Eastern Food
Makes
50 g
Photographer
Mark Roper

Every Moroccan spice vendor has his own ras al hanout blends, which vary in price according to the scarcity of the ingredients. The most prized and exotic blends can include thirty or more spices, plant roots and other unusual aromatics. For daily use, most cooks tend to use a humbler blend similar to the one below. Use ras al hanout in soups and tagines, with rice and couscous, or mix it with a little oil and rub onto meat or poultry as a marinade. Add ras al hanout to dusting flour or crumbing mixes before frying.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Working with each ingredient separately, lightly roast and finely grind 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, the seeds from 6 cardamom pods, 1/2 teaspoon fennel seeds and 1/2 teaspoon black peppercorns. Sieve to remove the husks. Mix with 2 teaspoons sweet paprika, 1 teaspoon ground cinnamon, 1 teaspoon ground turmeric, 1 teaspoon cayenne pepper, 1 teaspoon sea salt, 1/2 teaspoon sugar and 1/2 teaspoon ground allspice and store in an airtight jar. The mixture keeps well for up to 3 months.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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