Ras el Hanout Recipe
Ras el Hanout literally means "head of the shop" in reference to the best what our 'attar (spice seller) has to offer. This blend of fragrant and warm spices is rarely used in Fassi preparation (from Fez), but more often in other regions of Morocco.
As such, the type of spices and the quantity differs from one region to another. Since most cooks outside of Morocco won't have access to all of the spices and aromatics typically used, my method calls for a smaller list of elements more likely to be found in US and UK supermarkets and ethnic shops. Here is a suggestion of a homemade Ras el Hanout.
Toast the spices listed under "Whole spices" for 8 minutes. In a coffee or spice grinder, blend the cooled spices to a gritty texture. Add the rest of the elements and blend the whole mix to a fine powder.
Keep the Ras el Hanout in a sealed jar away from the light for 3 to 6 months.
- Who: Hanout
