Here we are talking about a North African spice mixture that is woody, pungent, and bitter, but also sweet because of the cinnamon, and cloves. It makes a great marinade or spice rub for meats, especially lamb, as well as in stews of meat or poultry. I also use it in couscous and quinoa salads.
Some say that this is so important in North African cuisine as is Garam Masala in the Indian cuisine. I love them both!
Ras El Hanout
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Ras El Hanout Spice Mixture
Ingredients
- 1 tbsp Turmeric
- 2 tbsp Cumin
- 1 tbsp ½dry Ginger
- 1 tbsp Smoked Paprika
- 1 tbsp Hot Paprika
- 1 tbsp Cinnamon
- 2 tbsp Coriander
- 1 tbsp All-Spice
- 1 tsp Cloves
- 1 tbsp ½Sea Salt
- 1 tbsp freshly ground Black Pepper
Instructions
- Grind any of the above that are not already ground and mix everything together. Refrigerate for up-to 8 weeks.
