Moroccan Recipes Using Ras El Hanout

Seasoning with the classic Moroccan spice mix of Ras El Hanout

Looking for ways in which to try cooking with the classic Moroccan spice mix of Ras El Hanout? Add it to spice rubs, marinades, soups and other recipes, or use this list for inspiration on how to season dishes with Ras El Hanout's complex blend of flavors.

You can buy Ras El Hanout online, or you may find it in the gourmet or international food section in grocery stores.

  • 01 of 13
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    Photo © Christine Benlafquih

    Mrouzia – sometimes spelled M'rouzia – is a sweet and spicy Moroccan tagine traditionally prepared in the days following Eid Al Adha, or Eid Al Kabir. A key ingredient in Mrouzia is the Moroccan spice mix, Ras El Hanout. Saffron also contributes to Mrouzia's unique flavor.

  • 02 of 13
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    Photo © Christine Benlafquih

    This sweet and spicy tagine combines prunes, dried figs and meat stewed with Moroccan spices of saffron, cinnamon, ginger and Ras El Hanout. Sesame seeds or fried almonds are popular garnishes.

  • 03 of 13
    Lamb-with-Dates-4000-x-3000.jpg
    Photo © Christine Benlafquih

    Ras El Hanout is optional but a recommended seasoning in this easy Moroccan tagine. The meat is cooked until tender with saffron, ginger, Ras El Hanout and pepper, and then topped by soft dates in a cinnamon-flavored syrup. Sesame seeds and fried almonds are traditional garnishes.

    

  • 04 of 13
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    Photo © Christine Benlafquih

    This spicy vegetarian carrot and chickpea tagine is quite versatile. Increase the cayenne pepper for a fiery quality, or add a bit more honey and the optional raisins for a sweeter dish. Using half broth instead of all water will add some depth.

    Continue to 5 of 13 below.
  • 05 of 13
    pumpkin-chickpea-soup-3128-x-2346.jpg
    Photo © Christine Benlafquih

    This satisfying vegetarian Moroccan soup with pumpkin and chickpeas is fragrant with Moroccan spices of saffron, ginger, cinnamon and Ras El Hanout. A small amount of honey adds just a touch of sweetness – omit or increase the honey to suit your own family's tastes.

  • 06 of 13
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    Photo © Christine Benlafquih

    Use either chicken or lamb in this Moroccan recipe for Couscous Tfaya. Tfaya refers to the sweet and spicy caramelized onions and raisins served with this dish. Some versions include chick peas. For authentic results, steam the couscous over the simmering meat. See How to Steam Couscous in a Couscoussier.

  • 07 of 13
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    Photo © Christine Benlafquih

    This easy Moroccan chicken tagine recipe is particularly delicious when prepared in a clay or ceramic tagine with a free range chicken (called djaj bildi in Morocco). Although well-seasoned, the dish is not spicy and won't overshadow the prized flavor of a free range bird. The onions, some of which caramelize during cooking, add ​a subtle sweetness.

  • 08 of 13
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    Photo © Christine Benlafquih

    This easy tagine recipe is an absolutely delicious way to enjoy quinces, called safarjal in Arabic. Like other Moroccan fruit tagines, Tagine of Meat and Quinces features a savory combo of spicy and sweet.

    Continue to 9 of 13 below.
  • 09 of 13
    Chicken-Chickpeas-and-Raisins-4000-x-3000.jpg
    Photo © Christine Benlafquih

    In this Moroccan recipe, chicken is stewed with tomatoes, chickpeas, and raisins in a spicy, fragrant sauce seasoned with ginger, cinnamon, saffron and Ras El Hanout. If you like, a handful of dried apricots can be substituted for the raisins.

  • 10 of 13
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    Photo © Christine Benlafquih

    Fennel – bisbas in Moroccan Arabic – adds subtle anise flavor to this easy chicken tagine with preserved lemons and olives. For stronger licorice flavor, add the optional anise seed or fennel seed. My own preference is to use a bit of Ras El Hanout instead.

  • 11 of 13
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    Photo © Christine Benlafquih

    Preserved lemons, olives, ginger, and saffron are a classic Moroccan combination used in many dishes. Ras El Hanout may also be added. Try making this Moroccan recipe for Lamb with Preserved Lemons and Olives in a traditional Moroccan tagine. Beef or goat may be substituted for the lamb.

  • 12 of 13
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    Photo © Christine Benlafquih

    Chicken or turkey breast is marinated overnight with yogurt, garlic, lemon juice and Moroccan spices, including Ras El Hanout. Serve the cooked strips of chicken as a sandwich with yogurt sauce and your choice of toppings.

    Continue to 13 of 13 below.
  • 13 of 13
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    Riou/Photographer's Choice RF/Getty images

    This homemade ketchup recipe is quick and easy to prepare using canned tomato paste and other ingredients you're likely to have on hand. Allspice or Ras El Hanout can be used in the seasoning. Slightly tangy with a hint of lingering spiciness, it can be made milder by reducing the cayenne pepper. My family prefers it to many of the store brands available in Morocco.