Ras el Hanout

I can’t testify to the authenticity of this recipe since I’m not from the Middle East, but I have made this recipe a few times to put in a Moroccan lamb and white bean chili that my family LOVES, and it adds so much complexity and just plain good flavor. Plus I already have all of the ingredients in my spice cabinet, ready to go!

I picked up some Ras El Hanout in Morocco and this spice mix tastes better. I used paprika instead of cayenne and only 1/4 of cinnamon. Thanks for the recipe!

Delicious! I made it to use in a vege stew. I left out the white pepper (didn’t have any) and added 1 tsp smoky paprika. I did not notice the cinnamon as overwhelming.

It adds depth to the flavor of meatballs.

Omitted cayenne pepper, white pepper and reduced black pepper

I didn’t have enough cumin so I used what I had (about 1/2 teaspoon). It was still good.

Good on everything

Easy to assemble, delicious!

I needed 3 tablespoons of this spice for a Moroccan Stew I was making. I had all ingredients but the allspice, so I just added a little more cinnamon, cloves. Otherwise used the recipes proportions. Delicious! I will use it for grilled, broiled, baked or even simmered crock-pot meats.

I cannot wait to find out all of things I can make with it. I love the subtle mixture of flavors when I put it with sweet potatoes, onions, and celery as the base for a Sweet Potato and Pecan salad. Yumm!

Great recipe, thanks

I followed this to the letter and found it great! Perhaps the other ingredients in my recipe toned down the cinnamon but I didn’t find it stood out. A couple of years ago I discovered the joy of Moroccan cooking when I saw a tagine pot in a local kitchenware shop. I bought it for my wife and then another the following Christmas and use this spice blend almost exclusively (as well as the tagine pots)! Haven’t had a disappointed diner yet and have used it on lamb, chicken, beef, and moose (my favourite as the spices adapted very well to tone down the gaminess).

I followed this to the letter and found it great! Perhaps the other ingredients in my recipe toned down the cinnamon but I didn’t find it stood out. A couple of years ago I discovered the joy of Moroccan cooking when I saw a tagine pot in a local kitchenware shop. I bought it for my wife and then another the following Christmas and use this spice blend almost exclusively (as well as the tagine pots)! Haven’t had a disappointed diner yet and have used it on lamb, chicken, beef, and moose (my favourite as the spices adapted very well to tone down the gaminess).

Great spice blend. I used it on popcorn with dried apricots, dates and almonds. I didn’t use as much cinnamon after reading other reviews. I only used 1/4 teaspoon instead of 3/4 teaspoon. I also didn’t have any turmeric so I used curry powder instead but only at 1/2 teaspoon.

This is a nice blend. I added extra cayenne and eased back on the cinnamon. Thank you for the recipe.

Made this to use in a Moroccan Lamb recipe found on Allrecipes.com and it was very, very good! (We left out the white pepper but I don’t think it mattered.)

Tasted great with the Casablanca Chicken I made for dinner

delicious spice blend. I’m sure much better than the pre-made kind.

I followed other reviewers’ advice and only used 1/4 teaspoon of cinnamon. Amazing spice blend to use for many recipes that need a Moroccan twist!

Perfect! I used it on chicken served with green herb rice. Completely delicious!

I had most of the ingredients already, so it was nice being able to make this combination. I did reduce the amount of cinnamon as someone else suggested to 1/4 tsp and (though I’ve never even had it before) and it was perfect to my tasing (and I love cinnamon) I think anything more would have overpowered the other spices. Also used cumin seed as I didn’t have gound (or so I though- found some after!) I plan on making this spice in a big batch and give some for Xmas!