← Back to Search Results
Moroccan Ras el Hannout Recipe-18599

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I think the best way to describe this spice mixture is Moroccan curry. Ras el bannout means “head of the shop,” and there are as many variations on this blend of spices as there are shop owners in Morocco, some using more than the seven spices we use at Oleana. Ras el hannout has many uses, and it works well as a condiment for cooked chickpeas, fried squid, fish, and vegetables. However, I think it really shines with chicken, which takes on the reddish hue of the paprika and the slight sweetness of the ginger, saffron, and cinnamon.

Yield: Makes about 1 cup

Ingredients

  • ¼ cup cumin seeds
  • ¾ teaspoon saffron
  • 1½ teaspoons ground cinnamon
  • 1 tablespoon turmeric
  • 1 teaspoon ground ginger
  • 1 tablespoon freshly ground black pepper
  • ½ cup paprika

Directions

1. In a small skillet over medium-low heat, toast the cumin seeds for 2 minutes, until fragrant. Place the seeds in a spice grinder and cool completely. Add the saffron to the spice grinder and grind with the cumin seeds.

2. Remove the saffron and cumin mixture to a small mixing bowl and combine with the remaining spices.


© 2006 Ana Sortun
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

19kcal (1%)
25mg (3%)
3mg (5%)
92mcg RAE (3%)
127mg
14mg
1g
0g
2g
3g
0mg (0%)
4mg (0%)
0g (1%)
1g (1%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-provence-cookbook The Provence Cookbook
by Patricia Wells
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
nigella-express Nigella Express
by Nigella Lawson
cooking-for-friends Cooking for Friends
by Gordon Ramsay
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
west-coast-cooking West Coast Cooking
by Greg Atkinson
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
in-the-kitchen-with-david In the Kitchen with David
by David Venable
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?