What I love most about my Middle Eastern kitchen here in Kuwait is how it smells.
Yes, it’s clean, so there’s the background smell of cleaner (which I actually love), lol. But it’s the other smells that captivate me…
The heady aroma of spices mingling with the soft scent of sweet fresh fruit and the bright smell of freshly ground Turkish coffee. Every time I pass the shelf where I keep my canister of Turkish coffee I can’t help but stop for a moment and inhale deeply.
It’s funny how smells can bring you back in time, triggering memories of people or places. My kitchen here smells the same as my mother-in-law’s kitchen did in Damascus. It’s lovely.
On days when I’m mixing my own spice blends, the smell of spice is particularly intoxicating. I don’t always make my own spice mixes – sometimes I buy pre-made mixes from the market – but there are certain mixes I prefer to make myself, not only because I can ensure that the spices are super fresh, but also because it allows me to customize my mixes.
Here’s my Ras el Hanout spice mix, all blended up.
Ras el Hanout, a Moroccan spice blend, is one such mix. The name translates from Arabic to “head of the shop” (also known as top of the shelf), since it’s all the best spices in the shop that go into the mix. The blend can have 30 or more different spices, but the interesting thing about this and any spice mix is that you can have 10 shops or families who each make their own mix slightly differently based on their own preferences or what they have available, and each blend is still considered authentic. Take note of that because it generally means that spice mixes (especially those with so many ingredients), are pretty forgiving. If you don’t have one or two of the spices on hand, don’t worry so much about it.
If you’re wondering what to do with Ras el Hanout, it is pretty versatile. Use it to season couscous, rice, or other grains. Sprinkle it on fish, chicken, or red meat as a dry rub before grilling, or mix it with a little oil and use it as a wet rub. It’s fabulous in any number of tagines (stewed dishes), and will lend an exotic flavor to soups as well.
The recipe below is my favorite mix for Ras el Hanout, but like I mentioned earlier, I don’t worry so much if I don’t have one or two of the spices on hand. If you want to compare a few recipes, here are some other Ras el Hanout recipes from around the web:
From The Clothes Make the Girl
- 1 tablespoon ground ginger
- 1 tablespoon ground coriander
- 2 teaspoons ground chili powder
- 2 teaspoons ground paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 2 teaspoons ground allspice
- 2 teaspoons ground black pepper
- 2 teaspoons ground turmeric
- 1½ teaspoons ground orris root
- 1½ teaspoons ground mace
- 1½ teaspoons ground nutmeg
- 1½ teaspoons ground cardamom
- ¾ teaspoon ground fennel seed
- ¾ teaspoon ground anise seed
- ½ teaspoon ground fenugreek
- ½ teaspoon ground cloves
- ½ teaspoon ground cayenne pepper
- 2 dried bay leaves, ground in a spice mill and strained through a fine mesh sieve (about ⅛ + 1/16 teaspoon ground)
- 1 teaspoon organic, culinary-grade dried lavender buds, ground in a spice mill and strained through a fine mesh sieve (about ½ teaspoon ground)
- 1 tablespoon organic, culinary-grade dried rose petals, ground in a spice mill and strained through a fine mesh sieve (about 1¼ teaspoon ground)
- Combine all ingredients in a large bowl.
- Store the spice mix in an airtight container in the pantry.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Rosa says
January 17, 2014 at 4:41 amThat is one of my favorite spice blends. I’ve never made it myself, though…
Cheers,
Rosa
Julia says
January 17, 2014 at 9:19 amI want to sniff your kitchen! Seriously, I bet your home always smells so lovely with those warm spices filling the air! I’m completely amazed by you, girly! Making your own spice blends is pretty freaking badass if I do say so myself, and I’m all about trying this Moroccan spice. I want to put it in everything!
deana says
January 17, 2014 at 9:39 amRas el hanout is one of my favorite spice mixes. I love to make lamb loin just rubbed with it and cooked. It perfumes the meat. LOVE your photo!
sue/the view from great island says
January 17, 2014 at 2:12 pmI love this — I have everything but the orris root!
Carolyn T says
January 17, 2014 at 2:39 pmGosh, the photos are so beautiful! I usually buy the spice combo, but maybe I’ll have to make your version in the future.
Evelyne@cheapethniceatz says
January 17, 2014 at 4:20 pmA really great mix. The pics with the spices before mixing is just gorgeous! Only one I do not know is the orris root. Got to research.
Alyssa (Everyday Maven) says
January 17, 2014 at 5:45 pmI love that little white dish Faith – it’s awesome! What is orris root?
Faith says
January 19, 2014 at 2:54 pmAlyssa, Orris root comes from the root of a certain kind of iris; once dried, it is super fragrant and smells similar to violets. It’s used in herbal medicine, the cosmetics industry, and the food industry. In addition to being a common ingredient in Ras el Hanout, it’s also commonly included in gin. Such an interesting ingredient!
Eha says
January 17, 2014 at 11:00 pmFaith ~ I just have to make yours to a ‘T’!!! I normally buy mine from reputable spice shops [like ‘Herbies’ in Sydney. of which you may have heard] ~ we call them ‘top of the shop’!!! Oh, but what a variety to be had ~ I had a very fave spice shop which kind’of ‘lost my custom’ as their ‘ras el hanout’ had an awful lot of sweetly saccharine rose water in their mix!! You have both lavender and rose buds: so I really want to see the difference!! [Bye the bye, the ownner of the last firm admitted she had gone a bit crazy with rose!!] Just waiting to make and try!!!!
Laura (Tutti Dolci) says
January 17, 2014 at 11:37 pmI love all the spice blends that you share in your book. Gorgeous colors!
Kim - Liv Life says
January 17, 2014 at 11:58 pmFaith… the colors of the spices are amazing!! I love the range of hues, I can’t even begin to identify them all. I’m eager to experiment!
Khadijah says
January 18, 2014 at 1:19 amWhere do you find orris root? I don’t think I have ever seen it in the markets in Saudi. Does it go by another name?
Your Ras el Hanout blend looks lovely. The spices are one of my favorite parts about my kitchen too! :)
Faith says
January 19, 2014 at 3:13 pmKhadijah, I purchased my orris root on Amazon and brought it with me to Kuwait. I don’t know of another name for it, but a larger spice market might have it, particularly a market that carries Moroccan spices…fingers crossed! :)
Joanne says
January 18, 2014 at 8:11 amI adore Ras el Hanout and can’t wait to try your version of it! The flavor must be so rich.
angela@spinachtiger says
January 18, 2014 at 8:27 amFaith, a stunning post, the colors almost transfer to a smell. I’ve had this spice in a spice shop but I’m sure not as good as yours.
A Canadian Foodie says
January 20, 2014 at 11:49 amI have never seen a recipe with this many ingredients or with some of these ingredients – which, of course, has me captivated. I can’t get the root here, I am sure. The photos are stunning.
:)
V
Riricuisine says
January 27, 2014 at 11:38 amSuch a lovely plate full of gaudy spices domes :)
Michelle says
March 25, 2014 at 10:06 pmI lived in Kuwait for many years. Miss the markets, coffee houses, the call to prayer, incredible food, and kind people. Thank you for sharing your recipe. I have all the whole spices on hand, and I will definitely make this.
Philen - That Indian Food Guy says
September 14, 2018 at 5:37 amDear Faith,
This is the most comprehensive and well-balanced recipe for Ras el Hanout that I have found outside of Morocco, and certainly the most authentic version on the internet. Your diligence in getting to the Heart of a culture shines through this recipe.
Thank you for being.
Faith says
September 14, 2018 at 8:31 amPhilen, Thank you so much for your kind words, that truly means a lot to me.