Mike’s Hot Spicy Food Recipes

Ras el hanout is a popular blend of herbs and spices that is used across the Middle East and North Africa. The name means "head of the shop" in Arabic, and refers to a mixture of the best spices a seller has to offer.

There is no definitive set combination of spices that makes up Ras el hanout. Each shop, company, person would have their own secret combination containing over a dozen spices. Typically they would include cardamom, clove, cinnamon, ground chili peppers (also known as paprika), coriander, cumin, nutmeg, peppercorn, and turmeric.

Some recipes include over one hundred ingredients, some quite unusual, such as ash berries, chufa, Grains of Paradise, orris root, Monk's pepper, cubebs, dried rosebud, and the potentially toxic belladonna and insects such as the beetle known as Spanish fly (however, the sale of Spanish fly was banned in the spice markets of Morocco in the 1990s). Usually all ingredients are toasted and then ground up together. Individual recipes are often improvised.

Ras el hanout is used in pastilla, the Moroccan squab/young pigeon and almond pastry, is sometimes rubbed on meats, and stirred into couscous or rice. It is often believed to be an aphrodisiac.

Ras el Hanout

Literally "top of the shop," ras el hanout is a Moroccan spice blend that can contain more than 30 ingredients. For the Moroccan souks (spice merchants) it is a point of honour to have the most sought after version of this blend. There are stories of these spice merchants creating custom blends of ras el hanout for special clients with ingredients that might include hashish and even Spanish fly. Our own version nixes the Spanish fly and hash but does include many traditional ingredients like cubeb pepper, long pepper, lavender and rose buds. A good ras el hanout is one of the finest examples of how well a diverse variety of spices can meld to create an ingredient that is greater than its individual components. Ras el hanout is somewhat curry-like with a spicy kick, a floral fragrance and subtle nuances within an overall robust flavor. It is extremely versatile, adding a golden colour and an aromatic and enticing flavor to chicken and vegetable tagines. Add a half teaspoon to a cup of rice or cous cous while cooking to transend the ordinary. Our favourite is to use ras el hanout as a spice rub on lamb chops grilled on the barbeque.

Recipe for Ras el Hanout

This streamlined version includes many of the main spices of the traditional mixture.

Ingredients:

• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• I teaspoon turmeic
• 1 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground coriander seeds
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Prepartion:

In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.

The name means "head of the shop," and some versions of this complex Moroccan spice blend may contain up to 50 spices. This zesty combination can be varied depending on your preferences. It would also be an excellent rub for salmon or beef. This recipe goes with Beef Tagine with Dried Plums and Toasted Almonds, Turkey Kefta with Sweet Onion and Raisin Sauce

Yield: About 3 1/2 tablespoons (serving size: 1 teaspoon)

Ingredients

• 2 teaspoons ground ginger
• 2 teaspoons ground coriander
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons ground turmeric
• 1 1/4 teaspoons ground nutmeg
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cloves

Preparation

Combine all ingredients; store in an airtight container.

Ras el hanout (Moroccan spice blend)

"There must be as many recipes for ras el hanout as there are spice vendors in Morocco. The name itself, which translates as "top (or head) of the shop," refers to the best combination of spices the seller can provide. Si Brahim, our spice vendor in Azemmour, incorporates thirty-four spices, dried roots, so-called aphrodisiacs, and other mysterious and unusual items. I prefer to use Naima Lakhmar's more easily prepared, less elaborate recipe. She toasts all her ras el hanout ingredients before grinding. You can usually find blade mace, dried ginger root, and dried turmeric root in Middle Eastern markets."

Makes about 1/4 cup

• 1 teaspoon allspice berries or 1-1/4 teaspoon ground allspice
• 1 whole nutmeg or 2 teaspoons ground nutmeg
• 20 threads Spanish saffron
• 2 teaspoons black peppercorns or 1-1/2 teaspoons ground black pepper
• 1-1/2 teaspoons blade mace* or ground mace
• 1 three-inch cinnamon stick or 1 teaspoon ground cinnamon
• 2 teaspoons cardamom seeds or 1-1/2 teaspoons ground cardamom
• 2 two-inch pieced dried ginger or 2 teaspoons ground ginger
• 2 teaspoons salt
• 1 two-inch piece dried turmeric or 1 teaspoon ground

If using whole spices, put all the ingredients in a nonstick pan over medium-high heat and toast, stirring constantly, until the mixture emits a pleasant aroma, 3 to 5 minutes. Remove from heat and let cool.

(This first step is not necessary if using commercially ground spices.) Using a mortar and pestle or a spice grinder, reduce the ingredients to a fine powder. Sift to remove fibrous elements. Place in a tightly sealed container and store in a cool, dark place, or in the freezer.

*Blade mace, also called mace blades, is the lacy, scarlet aril covering the nutmeg. It turns light brown as it dries. It is better know in its powdered form as ground mace.

Ras el Hanout Recipe

TIME/SERVINGS

Makes: About 1/2 cup

Ras el hanout, which means “head of the market” in Arabic, is a complex mélange of many spices and is basic to the cooking of Morocco, Tunisia, and Algeria. In Morocco, ras el hanout seasons mrouziya, a lamb stew with honey, raisins, and almonds. Ras el hanout goes well with lamb, game, tagines, and couscous dishes.

INGREDIENTS

• 1 tablespoon allspice berries
• 1 tablespoon black peppercorns
• 1 tablespoon mace blades
• 1 tablespoon cardamom seeds (removed from their pods)
• 1 teaspoon saffron
• 2 crushed sticks cinnamon or cassia
• 1 crushed nutmeg
• 1 tablespoon ground ginger
• 2 teaspoons turmeric

INSTRUCTIONS

Combine 1 tablespoon allspice berries, 1 tablespoon black peppercorns, 1 tablespoon mace blades, 1 tablespoon cardamom seeds (removed from their pods), 1 teaspoon saffron (not packed), 2 crushed sticks cinnamon or cassia, and 1 crushed nutmeg.

Toast in a dry skillet, shaking often, until the spices are fragrant and lightly browned.

Cool and grind, then mix in 1 tablespoon ground ginger and 2 teaspoons turmeric.