Cathy Katin-Grazzini
Cathy's Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
Ras el Hanout    makes 1/3 cup
The king of spice blends, ras el hanout, means “top shelf”, suggesting only the best spices reserved behind the counter. It's a beautifully fragrant and aromatic blend of spices originating in Morocco & used throughout N. Africa. It beautifully embodies the complex culinary crossroads of trade routes that linked N. Africa to the Middle East, the Mediterranean, Central Asia & beyond. Every Moroccan has its own rendition, some with a handful of spices, others far more extensive.
Delicious seasoning for tagines, stews, pilafs, soups, mezze & even desserts. Enjoy!
 
Prepare in small amounts to maintain its lovely potency.
 
Ingredients
2 tsp coriander seeds *
¾ tsp whole allspice
¾ tsp cumin seed *
¾ tsp black pepper
1/8 tsp fennel seeds *
1/8 tsp fenugreek seeds *
½ tsp seeds from green cardamon pods *
 
2 medium dried bay leaves (Indian bay is nice!), crumble *
1 tsp dried rose petals (culinary grade) ** - optional
1/3 tsp dried lavender (culinary grade) ** - optional
 
1 ½ tsp sweet paprika
¾ tsp ceylon or true cinnamon *
¾ tsp ground turmeric
1 tsp ginger powder
½ tsp ground mace
½ ground nutmeg
1/8 tsp ground cloves
 
 
* available at South Asian grocers
** available at Middle Eastern grocers
 
Directions
Heat a dry skillet over medium flame & dry roast the coriander, allspice, cumin seed, black pepper, fenugreek, fennel & cardamon seeds, stirring, until it becomes fragrant. Watch closely & remove from heat immediately as wisps of smoke appear to avoid burning. Cool.
 
Add to these roasted spices the bay leaf, rose & lavender. Grind in a spice grinder.
Combine the freshly ground spices with the rest of the spices in a bowl.. Mix thoroughly. Transfer to a tight-lidded jar & store on a cool, dark shelf or in the fridge.