A rich spice found in varying forms in Tunisia, Algeria, and Morocco dishes. It is used to flavor couscous, rice, vegetables, soups, meat casseroles, rubbed on meat, chicken or fish as well. Up to a dozen spices* might be used along with regional spices*. Purchase it in a specialty shop or make you own (below)
(Arabic) رأس الحانوت
/raʾs al-ḥānūt/
lit. head of the shop
(implies a mixture of the best spices the seller has to offer)
Makes 1/4 cup (50 g)
One type of mixture:
2 tsp. (10 g) each ground: ginger, cardamon, and mace
1 tsp. (5 g) each ground: cinnamon, allspice, coriander seeds, nutmeg, and turmeric
1/2 tsp. (2,5 g) each ground: black pepper, white pepper, cayenne pepper, anise seeds
1/4 tsp. (1,25 g) ground cloves
optional: try some of the spices listed below
1. Gather the ingredients.
2. In a blow, stir to combine evenly.
3. Store in an airtight container in a dry, cool place away from heat and sunlight.
(a) It will keep for a few months.
4. Check the North African and Middle Eastern recipes and add rase el hanout for a different touch to the dishes or just rub it on chicken or sprinkle over rice tonight.
*Spices that are commonly used:
cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, dry turmeric, bay leaves, dried roses, dried lavender, and saffron
* Regional spices:
ash berries, chufa, grains of paradise, orris root, monk's pepper, cubebs, dried rosebud, fennel seed or aniseed, galangal, long pepper
