Ras el hanout

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8 ways to use Ras El Hanout — Middle Eastern Pantry & Recipes | New York Shuk Shaved Salad, Donal Skehan Recipes, Donal Skehan, Moroccan Cooking, Baked Feta, Ras El Hanout, Turkey Dishes, Moroccan Food, Middle Eastern Recipes

Ras El Hanout, translating to Head of Shop, is a fragrant spice blend quintessential in Moroccan cooking. We created our Ras El Hanout so it can be the perfect complement to savory and sweet dishes alike. Are you still wondering What is Ras El Hanout? Then this journal post is for you! Wonderi

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Geraldine Smith
This Ras El Hanout spice blend will make cooking Moroccan food at home a breeze! It's a blend of fresh spices that can vary from household to household, similar to curry powder. Essen, Ras El Hanout Recipe, Moroccan Spice Blend, Moroccan Seasoning, Cardamom Recipe, Spice Blends Recipes, Spice Mix Recipes, Homemade Spice Blends, Moroccan Spices

This DIY recipe for Ras El Hanout, which translates to 'top shelf', is so good! The classic Moroccan spice blend comes together in just 5 minutes and makes a flavorful & versatile addition to many recipes. It's a warm, pungent mix, pulling flavors of sweeter spices cinnamon, ginger, and cloves, while also incorporating savory spices like paprika, coriander, and cumin.

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Joan Brofft
In this alluring Moroccan chickpea tagine recipe a base of onions and tomatoes is layered with the contrasting flavors and textures of sweet raisins and carrots, nutty chickpeas and salty olives. Aromatic saffron and a homemade ras el hanout spice blend tie together all of these luscious tastes. Recipes With Ras El Hanout, Moroccan Vegan Recipes, Chickpea Tagine Recipe, Vegan Stews, Chickpeas Soup, Chickpeas Recipes, Moroccan Tagine Recipes, Chickpea Tagine, Tagine Cooking

In this alluring Moroccan chickpea tagine recipe a base of onions and tomatoes is layered with the contrasting flavors and textures of sweet raisins and carrots, nutty chickpeas and salty olives. Aromatic saffron and a homemade ras el hanout spice blend tie together all of these luscious tastes.

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Betty D'Emic

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