Ras el-hanout blend

A blend for savoury cooking

Ras el-hanout is a Moroccan spice blend. Use it to season tagines, vegetables and meat fillings; it can be worked into the main ingredients or the aromatic base of a dish.

Which dishes can I make?

Tagines and simmered dishes

Stir a little into softened onions and other aromatics before adding the main ingredients and cooking liquid. Keep the heat moderate and stir so the spices do not catch on the pan.

Roasted vegetables

Mix the seasoning into the oil or coating for the recipe, then toss with the vegetables before roasting. Spread the coating evenly rather than leaving clumps of spice on the tray.

Lamb or vegetable fillings

Mix the blend through a raw filling before cooking, or stir it into softened aromatics before adding the filling ingredients. As one recipe example, a leek and lamb batbout filling uses 3 teaspoons with 500 g minced lamb and 300 g leeks. This is a proportion for that complete recipe; start with less when adapting it to another dish.

When to adjust the seasoning

Begin with a small amount and mix thoroughly. Taste a cooked sauce or filling before adding more; do not taste raw meat to judge its seasoning.

Storage

Keep the pack tightly closed in a dry cupboard, away from hob heat, steam and direct light. Use a clean, dry spoon.

Weight	0,2645544 lbs

For a stew or filling, stir the blend into the softened onions and other aromatics before adding the main ingredients and cooking liquid. Keep the heat moderate and stir so that the spices do not catch on the pan. For roasting, mix the seasoning with the oil or other coating before tossing with the vegetables.