Ras el Hanout Spice blend

Ras el Hanout

Literally "top of the shop," ras el hanout is a Moroccan spice blend that can contain more than 30 ingredients. For the Moroccan souks (spice merchants) it is a point of honour to have the most sought after version of this blend. There are stories of these spice merchants creating custom blends of ras el hanout for special clients with ingredients that might include hashish and even Spanish fly. Our own version nixes the Spanish fly and hash but does include many traditional ingredients like cubeb pepper, long pepper, lavender and rose buds. A good ras el hanout is one of the finest examples of how well a diverse variety of spices can meld to create an ingredient that is greater than its individual components. Ras el hanout is somewhat curry-like with a spicy kick, a floral fragrance and subtle nuances within an overall robust flavor. It is extremely versatile, adding a golden colour and an aromatic and enticing flavor to chicken and vegetable tagines. Add a half teaspoon to a cup of rice or cous cous while cooking to transend the ordinary. Our favourite is to use ras el hanout as a spice rub on lamb chops grilled on the barbeque.

To Order Ras el Hanout
If you prefer to order ready-made Ras el Hanout you can order through the Epicentre, either as part of our Mediterranean spice collection or as our Morrocan Blend sold in an individual tin. NOTE: our Morrocan blend uses over 20 exotic spices and is reordered more than any of our other products.

Recipe for Ras el Hanout
This streamlined version includes many of the main spices of the traditional mixture.

Ingredients:
1 teaspoon ground cumin
1 teaspoon ground ginger
I teaspoon turmeic
1 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground coriander seeds
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Prepartion:
In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.

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ROAST PORK TENDERLOIN WITH PEAR, DRIED APRICOTS AND RAS EL HANOUT

Ingredients:
1/4 cup (1/2 stick) unsalted butter
4 teaspoons Ras el Hanout
5 ripe pears, peeled, cored, each cut into 6 wedges
3 tablespoons olive oil
1 onion, chopped
9 ounces dried apricots, soaked in warm water 30 minutes, drained, chopped (about 2 cups)
1 1/2 cups canned beef broth
1/4 cup honey
2 1-pound pork tenderloins
1/2 cup slivered almonds (about 4 ounces), toasted

Preparation:
Preheat oven to 425°F. Melt butter in heavy large pot over medium-high heat. Add 2 teaspoons ras el hanout and stir 1 minute. Add pears and sauté until tender, stirring occasionally, about 4 minutes. Transfer pears to plate.

Heat 1 tablespoon oil in same pot over medium heat. Add onion and apricots. Sauté until onion begins to soften, about 3 minutes. Add broth and honey. Simmer until sauce thickens slightly, about 8 minutes. Return pears to pot. Remove from heat. (Sauce can be made 2 hours ahead. Let stand at room temperature.)

Mix remaining 2 tablespoons oil and 2 teaspoons ras el hanout in small bowl to blend. Rub mixture all over pork tenderloins. Transfer pork to roasting pan. Roast until meat thermometer inserted into center of pork registers 155°F, about 30 minutes. Transfer pork to cutting board. Let stand 10 minutes.

Meanwhile, reheat sauce over medium heat, stirring constantly. Cut pork crosswise into 1/2-inch-thick slices. Divide pork among 6 plates. Spoon sauce and pears over pork. Sprinkle with almonds.

TAGINE OF MARRAKESH LAMB WITH PRESERVED LEMON AND RAS EL HANOUT

Nearly any braised or stewed North African dishes can be called a tagine, actually a term derived from the beautiful unglazed earthenware casserole with its graceful cone-shaped cover, in which the meal is slowly simmered.

Ingredients:

• 1 1/2 pounds lamb, cubed
• 2 cups water
• 3 tbsp olive oil
• 2 large ripe tomatoes, chopped
• 1 small onion, grated
• 1 preserved lemon (or less, to taste)
• 3 tbsp minced cilantro
• 3 tbsp minced parsley
• 1 clove garlic, minced
• 1 1/2 tsp ras el hanout
• salt
• Garnish
• minced parsley or cilantro

Preparation:

Combine all the ingredients (except garnish) in a large saucepan and bring to a boil. Cover and simmer for about 2 hours, until the meat is tender.
Variations:
Add vegetables (potatoes, turnips, carrots, green beans, etc.) to the tagine.

COUSCOUS TFAYA WITH CORNISH HENS AND MAJHOUL DATES WITH RAS EL HANOUT

Ingredients:
1 1/2 pounds coucous (durum wheat recommended)
Kosher salt
1/2 teaspoon turmeric
1 cup lukewarm water
4 tablespoons butter, melted, plus 4 tablespoons
Olive oil
2 small Cornish hens or 4 medium quails, cut into small pieces
1 large red onion, julienned, plus 1 large red onion, finely chopped
4 stems parsley, finely chopped
2 1/2 tablespoons ground ginger
1 teaspoon ground black pepper
1 generous pinch saffron
1 1/2 tablespoons cinnamon
3 bay leaves
1-2 teaspoons Ras el Hanout
2 cups water
4 tablespoons honey
1 cup garbanzo beans, pre-cooked or soaked overnight
1 cup seedless raisins
20 majhoul dates or 1 pound biskra or deglat-nour dates
1/2 cup roasted, skinless almonds

Preparation:
Pour the couscous in a large bowl, add salt, to taste, 1/2 teaspoon turmeric, 1 cup lukewarm water, 4 tablespoons of the melted butter. Mix and let rest for 15 minutes, until the water is absorbed.

Preheat a thick pot. Add olive oil and heat. Add Cornish hen or quail and brown for a few minutes. Add the chopped and julienned onion, parsley, remaining butter, spices, salt, and 2 cups water. Cook for 15 minutes.

Add honey, garbanzo beans, raisins, and simmer for another 15 minutes. Add water as needed. Add the dates. Simmer for 5 minutes, or until the dates are hot.

Separate the couscous grains by rubbing both hands together. Make sure there are no lumps. Fill the bottom of the couscoussiere (or pot) with 1 1/2 gallons water. Bring to a boil. Put the couscoussiere (or fine-meshed sieve) on top. When the vapour comes up, pour the couscous in the top (sieve), and let it steam for 15 to 20 minutes, until tender and spongy.

On a large platter, spread a 1-inch thick layer of couscous. Add some pieces of Cornish hen or quail around the middle. Then pour over the surface onions, raisins, and garbanzo beans.

Garnish with dates, the roasted almonds, and the rest of the sauce. Serve hot