Ras El Hanout
Ras El Hanout ( رأس الحانوت ) is a classic North African spice blend. It is used in Algeria, Tunisia and Morocco. It is used in the preparation of tajines, couscous or to season braised meats.
The composition of Ras El Hanout can include up to thirty spices and varies according to regions and families. However, nutmeg, ginger, cumin and chilli pepper are always found in varying quantities.
Literally the roof of the shop in Arabic, the art of composition of Ras El Hanout is the pride and fame of spice merchants in Morocco. Very aromatic, slightly spicy and bitter, this blend is used as an extra spice, to add flavour to couscous and tagines towards the end of cooking. Used in this way, it will add a touch of mystery to many of your dishes, from hot goat’s cheese to meat pies and pan-fried fish.
DIRECTIONS FOR USE
For a spicy dip to serve with chips, mix Ras El Hanout spices with sour cream, a drizzle of extra virgin olive oil and a hint of salt.
For a savoury flavoured butter, stir Ras El Hanout spices and chopped fresh chives into softened unsalted butter. Mould butter into logs in plastic wrap and refrigerate until firm; slice into thin rounds and melt over grilled or roasted lamb or fish.
For vinaigrette, marinate Ras El Hanout spices and shallots cut into brunoise in sherry vinegar. Whisk in 100% pure Grape Seed Oil and a hint of finely chopped garlic and salt.
- basic recipe
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