Ras el Hanout (Moroccan Spice Blend and Paste)

October 1, 2014

Ras el Hanout (Moroccan Spice Blend and Paste) - kvalifood.com

Ras el hanout means “top of the shop” – each Moroccan spice merchant’s signature blend. This recipe covers both the dry spice blend and the traditional paste/marinade used for tagines. The blend combines warm, peppery, earthy, and floral spices. The paste is the way ras el hanout is actually used in Moroccan cooking.

Part A: Spice Blend

Makes ca. 60 g / 12 tbsp ground

Ingredients

Whole spices (to toast)

1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp black peppercorns
1 tsp fennel seeds
1 tsp anise seeds
6 allspice berries
6 cardamom pods
2 whole cloves
1 star anise

Add after toasting

1 cinnamon stick, broken into pieces
1/2 whole nutmeg, grated
2 tsp ground ginger
1 1/2 tsp ground turmeric
1 tsp ground mace
2 tbsp dried rose petals
1 tsp dried lavender

Directions

Preheat the oven to 160C (320F). Spread the whole spices on a baking sheet. Toast for 10 minutes, stirring once halfway through. Let cool completely.
Transfer toasted spices to a spice grinder. Add the cinnamon pieces and grated nutmeg. Grind to a powder.
Add the ground ginger, turmeric, mace, rose petals, and lavender. Pulse until everything is a fine, uniform powder.
Sift through a fine-mesh sieve. Store in an airtight glass jar away from light. Best within 6 months.

Part B: Paste/Marinade (for Tagine)

Makes enough for 4-6 servings

Ingredients

2 large yellow onions (~300 g), grated
4 garlic cloves (~20 g), minced to a paste
1 heaping tsp ground ginger
1 heaping tsp ground turmeric
1 heaping tsp ground cumin
1 heaping tsp sweet paprika
1-2 tsp ras el hanout blend
1/2 tsp saffron threads, crumbled
30 g fresh flat-leaf parsley, finely chopped
30 g fresh cilantro, finely chopped
3 tbsp extra virgin olive oil
1 tsp fine salt
freshly ground black pepper

Directions

Combine the grated onion, garlic paste, all dried spices, about half the chopped herbs, olive oil, salt, and pepper in a large bowl. Mix into a thick paste.
Add chicken pieces and massage the paste into the meat. Cover and marinate at least 1 hour, or overnight.
Place chicken and all marinade into a cold tagine or heavy pot. Set over the lowest heat, bring to a gentle simmer, cover, and cook about 1 hour 15 minutes.
Scatter remaining fresh herbs over the finished dish before serving.

Notes

The paste/marinade is the traditional way ras el hanout is used. Sprinkling the dry blend on food is a Western shortcut.
Overnight marination gives the best result – the onion juice and spices penetrate deeply.
If using a clay tagine, always start cold to prevent cracking.
Dried red chile (1-2 small ones) can be added to the blend for heat.