Tired of the same old spice blends? Let’s explore the vibrant world of Ras el Hanout—the ‘head of the shop’ Moroccan spice mix that’s about to become your kitchen’s secret weapon. From cozy tagines to grilled delights, these 18 exotic recipes will transform ordinary meals into flavorful adventures. Ready to spice things up? Let’s dive in!
Moroccan Lamb Tagine with Ras el Hanout
Dive into rich Moroccan flavors with this comforting lamb tagine. Ras el hanout’s warm spice blend transforms tender lamb into a fragrant, hearty meal. It’s perfect for a cozy dinner that feels special without fuss.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 pounds of lamb shoulder, cut into chunks
– A couple of tablespoons of olive oil
– 1 large onion, chopped
– 4 cloves of garlic, minced
– 2 tablespoons of ras el hanout spice blend
– A splash of red wine vinegar
– 1 can (14.5 ounces) of diced tomatoes
– 2 cups of chicken broth
– 1 cup of dried apricots, halved
– A handful of fresh cilantro, chopped
– Salt to season
Instructions
1. Pat the lamb chunks dry with paper towels to help them brown evenly.
2. Heat the olive oil in a large Dutch oven or tagine over medium-high heat until shimmering, about 2 minutes.
3. Add the lamb in a single layer, working in batches if needed, and sear for 4-5 minutes per side until deeply browned. Tip: Don’t overcrowd the pot to avoid steaming.
4. Remove the lamb and set aside on a plate.
5. In the same pot, add the chopped onion and cook for 5 minutes until softened.
6. Stir in the minced garlic and ras el hanout, cooking for 1 minute until fragrant. Tip: Blooming the spices enhances their flavor.
7. Pour in the red wine vinegar to deglaze, scraping up any browned bits from the bottom.
8. Add the diced tomatoes, chicken broth, and seared lamb back to the pot.
9. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until the lamb is fork-tender.
10. Stir in the dried apricots and cook uncovered for 15 minutes to thicken the sauce slightly. Tip: The apricots add a sweet contrast to the savory spices.
11. Season with salt, then stir in the chopped cilantro just before serving.
Earthy and aromatic, this tagine yields tender lamb that falls apart in a spiced, slightly sweet sauce. Serve it over couscous or with crusty bread to soak up every bit—leftovers taste even better the next day as the flavors meld.
Ras el Hanout Spiced Chicken Skewers
These Ras el Hanout Spiced Chicken Skewers transform a weeknight staple into something special with just a few pantry spices. They’re juicy, fragrant, and ready in under 30 minutes, perfect for a quick grill or broiler meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– A couple of pounds of boneless, skinless chicken thighs, cut into 1-inch chunks
– A generous 2 tablespoons of olive oil
– 2 tablespoons of Ras el Hanout spice blend
– 1 teaspoon of kosher salt
– A splash of lemon juice (about 1 tablespoon)
– A couple of cloves of garlic, minced
– A handful of wooden skewers, soaked in water for 30 minutes
Instructions
1. Soak a handful of wooden skewers in water for 30 minutes to prevent burning.
2. In a large bowl, combine a couple of pounds of boneless, skinless chicken thighs (cut into 1-inch chunks), a generous 2 tablespoons of olive oil, 2 tablespoons of Ras el Hanout spice blend, 1 teaspoon of kosher salt, a splash of lemon juice (about 1 tablespoon), and a couple of cloves of minced garlic.
3. Toss the chicken in the bowl until every piece is evenly coated with the marinade. Tip: Let it sit for 10 minutes for deeper flavor, but you can cook immediately if short on time.
4. Thread the marinated chicken chunks onto the soaked skewers, leaving a small space between pieces for even cooking.
5. Preheat your grill or broiler to high heat (about 450°F). If using a broiler, place the rack 6 inches from the heat source.
6. Place the skewers on the hot grill or a broiler pan. Cook for 5-6 minutes.
7. Flip the skewers using tongs. Cook for another 5-6 minutes. Tip: Check for doneness by cutting into a thick piece—the chicken should be opaque with no pink inside and reach 165°F on a meat thermometer.
8. Remove the skewers from the heat. Tip: Let them rest for 3 minutes before serving to keep the juices locked in.
9. Serve immediately. Done right, these skewers boast a crispy, spice-crusted exterior that gives way to tender, juicy meat inside. The Ras el Hanout delivers warm, aromatic notes that pair beautifully with a simple yogurt sauce or over a bed of fluffy couscous for a complete meal.
Vegetable Couscous with Ras el Hanout
Aromatic and hearty, this vegetable couscous with Ras el Hanout is a one-pot wonder perfect for busy weeknights. Ras el Hanout, a North African spice blend, adds warm, complex flavor to tender vegetables and fluffy couscous. It comes together quickly with minimal cleanup.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 tablespoons of olive oil
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 large carrot, chopped into half-inch pieces
– 1 zucchini, chopped into half-inch pieces
– 1 red bell pepper, chopped
– 1 tablespoon of Ras el Hanout spice blend
– 1 ½ cups of vegetable broth
– 1 cup of couscous
– A big handful of chopped fresh parsley
– A squeeze of lemon juice
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion and cook, stirring occasionally, for about 5 minutes until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the chopped carrot, zucchini, and red bell pepper to the pot.
5. Cook the vegetables, stirring occasionally, for 7-8 minutes until they begin to soften.
6. Sprinkle the Ras el Hanout over the vegetables and stir to coat everything evenly, toasting the spices for 30 seconds.
7. Pour in the vegetable broth and bring the mixture to a boil.
8. Once boiling, immediately remove the pot from the heat.
9. Stir in the couscous, ensuring it’s fully submerged in the hot liquid.
10. Cover the pot tightly with a lid and let it sit, off the heat, for 10 minutes. Tip: Don’t peek! This lets the couscous steam properly.
11. After 10 minutes, uncover the pot and fluff the couscous with a fork to separate the grains.
12. Fold in the chopped fresh parsley and a squeeze of lemon juice. Tip: The lemon juice brightens all the flavors.
13. Taste and adjust seasoning with salt if needed. Tip: Wait until the end to salt, as the broth may already be seasoned.
Our vegetable couscous is fluffy and light, with tender, spiced vegetables in every bite. The Ras el Hanout gives it a warm, slightly sweet depth that’s incredibly comforting. Serve it straight from the pot, or top it with a dollop of yogurt or some toasted almonds for extra crunch.
Ras el Hanout Roasted Carrots and Chickpeas
Vibrant roasted carrots and chickpeas get a North African twist with warm ras el hanout spices. This one-pan dish comes together quickly for a satisfying vegetarian meal. The caramelized edges and aromatic spices make it a standout side or main.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– A pound of carrots, peeled and cut into 2-inch sticks
– A 15-ounce can of chickpeas, drained and rinsed
– A couple of tablespoons of olive oil
– A tablespoon of ras el hanout spice blend
– A generous pinch of salt
– A splash of lemon juice
– A handful of fresh parsley, chopped
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the carrots and chickpeas with olive oil until evenly coated.
3. Sprinkle the ras el hanout and salt over the mixture, tossing again to distribute the spices thoroughly.
4. Spread the carrots and chickpeas in a single layer on the prepared baking sheet, ensuring they aren’t crowded to promote even roasting.
5. Roast for 25-30 minutes, shaking the pan halfway through, until the carrots are tender and the chickpeas are crispy.
6. Remove from the oven and immediately drizzle with lemon juice to brighten the flavors.
7. Garnish with chopped parsley before serving.
Unbelievably crispy chickpeas contrast with tender, sweet carrots, all infused with the complex warmth of ras el hanout. Serve it over a bed of couscous or quinoa for a complete meal, or enjoy it straight from the pan as a hearty snack.
Spiced Beef and Lentil Soup with Ras el Hanout
Bold flavors come together in this hearty soup that’s perfect for chilly evenings. Ras el Hanout adds warm spice notes while lentils and beef make it satisfying. You’ll have dinner ready in under an hour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb of ground beef
– 1 large onion, chopped
– 2 carrots, diced
– 2 celery stalks, chopped
– 4 cloves of garlic, minced
– 1 tbsp of olive oil
– 2 tbsp of Ras el Hanout spice blend
– 1 cup of brown lentils, rinsed
– 6 cups of beef broth
– 1 can (14.5 oz) of diced tomatoes
– A splash of lemon juice
– A couple of handfuls of fresh spinach
– Salt and pepper
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add ground beef and cook for 5-7 minutes, breaking it up with a spoon until browned.
3. Tip: Drain excess fat for a leaner soup.
4. Add chopped onion, diced carrots, and chopped celery to the pot.
5. Cook for 5 minutes, stirring occasionally, until vegetables soften.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Add Ras el Hanout spice blend and cook for 30 seconds to toast the spices.
8. Tip: Toasting spices enhances their flavor.
9. Pour in rinsed brown lentils, beef broth, and diced tomatoes with their juices.
10. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
11. Tip: Simmer uncovered to thicken the soup slightly.
12. Stir in a splash of lemon juice and fresh spinach until wilted, about 2 minutes.
13. Season with salt and pepper.
14. Remove from heat and let sit for 5 minutes before serving.
Enjoy the tender lentils and rich beef in every spoonful. Earthy spices from the Ras el Hanout blend beautifully with the tangy tomatoes. Serve it with crusty bread for dipping or top with a dollop of yogurt for extra creaminess.
Ras el Hanout Grilled Eggplant with Yogurt Sauce
Aromatic and earthy, this grilled eggplant dish brings Moroccan warmth to your table. Ras el hanout’s complex spice blend transforms simple eggplant into something special, while the cool yogurt sauce balances it perfectly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 medium eggplants, sliced into ½-inch rounds
– A generous drizzle of olive oil (about ¼ cup)
– 2 tablespoons of ras el hanout spice blend
– A big pinch of kosher salt
– 1 cup of plain whole-milk yogurt
– A small handful of fresh mint leaves, chopped (about ¼ cup)
– A squeeze of lemon juice (about 1 tablespoon)
– A couple of garlic cloves, minced
Instructions
1. Preheat your grill or grill pan to medium-high heat (about 400°F).
2. Place the eggplant slices on a baking sheet in a single layer.
3. Drizzle the olive oil evenly over both sides of each eggplant slice.
4. Sprinkle the ras el hanout and kosher salt evenly over both sides of the eggplant slices, rubbing it in gently with your fingers.
5. Place the seasoned eggplant slices directly on the preheated grill grates.
6. Grill the eggplant for 8-10 minutes per side, until you see deep grill marks and the flesh is tender when pierced with a fork.
7. While the eggplant grills, make the yogurt sauce: in a medium bowl, combine the yogurt, chopped mint, lemon juice, and minced garlic cloves. Stir until fully blended.
8. Transfer the grilled eggplant slices to a serving platter.
9. Spoon the yogurt sauce generously over the warm eggplant or serve it on the side for dipping.
Charred edges give way to a creamy, smoky interior that soaks up the ras el hanout beautifully. Creamy yogurt sauce with fresh mint cuts through the richness, making each bite complex. Consider serving it over a bed of couscous or with warm pita for scooping.
Moroccan-Spiced Fish with Ras el Hanout and Lemon
Packed with warm spices and bright citrus, this Moroccan-spiced fish delivers restaurant-quality flavor with minimal effort. Ras el hanout, a North African spice blend, gives it complex depth while lemon keeps it fresh. You’ll have dinner ready in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 4 white fish fillets, about 6 ounces each
– 2 tablespoons of ras el hanout
– A couple of tablespoons of olive oil
– 1 lemon, sliced thin
– A splash of water
– A pinch of salt
Instructions
1. Pat the fish fillets completely dry with paper towels—this helps the spices stick and prevents steaming.
2. Rub both sides of each fillet evenly with the ras el hanout and a pinch of salt.
3. Heat a large skillet over medium-high heat and add the olive oil.
4. Once the oil shimmers, carefully place the fillets in the skillet, skin-side down if they have skin.
5. Cook for 4–5 minutes without moving them to develop a golden crust.
6. Flip the fillets using a thin spatula and immediately add the lemon slices to the skillet around them.
7. Cook for another 4–5 minutes until the fish flakes easily with a fork and reaches 145°F internally.
8. Add a splash of water to the skillet and scrape up any browned bits from the bottom to create a quick pan sauce.
9. Remove from heat and let the fish rest for 2 minutes before serving.
The fish will be flaky and moist with a fragrant, slightly crispy spice crust. Serve it over couscous or with warm flatbread to soak up the lemony pan juices—leftovers make a great cold salad the next day.
Ras el Hanout Sweet Potato and Chickpea Stew
Gather around for a cozy, aromatic stew that’s perfect for chilly evenings. This Ras el Hanout Sweet Potato and Chickpea Stew brings warm spices and hearty veggies together in one pot. It’s simple to make and packed with flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, diced
– Three cloves of garlic, minced
– Two tablespoons of Ras el Hanout spice blend
– Two large sweet potatoes, peeled and cubed into 1-inch pieces
– Two 15-ounce cans of chickpeas, drained and rinsed
– Four cups of vegetable broth
– A 14.5-ounce can of diced tomatoes
– A splash of lemon juice
– A handful of fresh cilantro, chopped
– Salt and black pepper
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add Ras el Hanout spice blend and toast for 30 seconds to release its aromas.
5. Tip in cubed sweet potatoes and drained chickpeas, stirring to coat in the spices.
6. Pour in vegetable broth and diced tomatoes with their juices, then bring to a boil.
7. Reduce heat to low, cover the pot, and simmer for 25 minutes until sweet potatoes are fork-tender.
8. Stir in lemon juice and season with salt and black pepper to your liking.
9. Remove from heat and fold in chopped cilantro.
Now, this stew boasts a thick, velvety texture from the softened sweet potatoes, with the chickpeas adding a pleasant bite. The Ras el Hanout lends a complex, warming spice that’s balanced by the bright lemon and fresh cilantro. Serve it over fluffy couscous or with crusty bread for a complete meal.
Spiced Lamb Meatballs with Ras el Hanout
Kick off your holiday cooking with these aromatic lamb meatballs, spiced with the complex warmth of ras el hanout. They’re surprisingly simple to make and deliver big flavor in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound of ground lamb
– 2 tablespoons of ras el hanout spice blend
– 1 large egg
– 1/4 cup of plain breadcrumbs
– 2 cloves of garlic, minced
– A small handful of fresh parsley, chopped
– A splash of olive oil
– A couple of pinches of salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground lamb, ras el hanout, egg, breadcrumbs, minced garlic, chopped parsley, and salt.
3. Mix everything with your hands until just combined—overmixing can make the meatballs tough.
4. Shape the mixture into 1-inch meatballs, about 20 total, and place them on the prepared baking sheet.
5. Drizzle the meatballs lightly with olive oil and bake for 18-20 minutes, until they’re browned and reach an internal temperature of 160°F.
6. Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute.
What you get are tender, juicy meatballs with a fragrant, slightly smoky flavor from the ras el hanout. Serve them over couscous or tuck them into warm pita bread with a dollop of yogurt for a complete meal.
Ras el Hanout Roasted Cauliflower with Tahini
Savor the bold, aromatic flavors of North Africa with this simple yet impressive roasted cauliflower dish. Ras el hanout’s warm spice blend transforms humble cauliflower into a showstopping side or vegetarian main. The creamy tahini drizzle adds a cooling, nutty contrast that ties everything together perfectly.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– One large head of cauliflower, cut into florets
– A couple of tablespoons of olive oil
– A generous tablespoon of ras el hanout spice blend
– A big pinch of kosher salt
– A quarter cup of tahini
– A splash of fresh lemon juice
– A couple of tablespoons of warm water
– A handful of fresh parsley, chopped
Instructions
1. Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with the olive oil, ras el hanout, and kosher salt until evenly coated. Tip: Make sure the florets are dry before tossing for maximum crispiness.
3. Spread the seasoned cauliflower in a single layer on the prepared baking sheet.
4. Roast the cauliflower in the preheated oven for 25-30 minutes, flipping the florets halfway through, until they are tender and have deep golden-brown edges.
5. While the cauliflower roasts, whisk together the tahini, lemon juice, and warm water in a small bowl until smooth and pourable. Tip: Add the warm water slowly to achieve your desired drizzle consistency.
6. Remove the roasted cauliflower from the oven and let it cool for 2-3 minutes.
7. Transfer the warm cauliflower to a serving platter.
8. Drizzle the prepared tahini sauce generously over the roasted cauliflower. Tip: Reserve a little sauce for serving so guests can add more if they like.
9. Garnish the finished dish with the chopped fresh parsley.
You’ll love the tender, caramelized florets with their crispy, spice-crusted edges. The creamy tahini sauce balances the warm, complex spices beautifully. Try serving it over a bed of couscous or with grilled chicken for a complete meal.
Moroccan-Style Chicken and Rice with Ras el Hanout
Escape the ordinary with this Moroccan-style chicken and rice, where ras el hanout’s warm spices transform a simple meal into something special. It’s a one-pan wonder that delivers big flavor with minimal fuss, perfect for a weeknight dinner that feels like a celebration.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of boneless, skinless chicken thighs, cut into chunks
– A good glug of olive oil
– One yellow onion, diced
– A couple of cloves of garlic, minced
– A heaping tablespoon of ras el hanout spice blend
– A cup of long-grain white rice
– Two cups of chicken broth
– A splash of lemon juice
– A handful of chopped fresh cilantro
– Salt and freshly ground black pepper
Instructions
1. Heat a large skillet or Dutch oven over medium-high heat and add a good glug of olive oil.
2. Season the chicken chunks with salt and pepper, then add them to the hot oil in a single layer.
3. Sear the chicken for 3-4 minutes per side until golden brown, then transfer to a plate. Tip: Don’t crowd the pan to get a proper sear.
4. In the same pan, add the diced onion and cook for 5 minutes until softened.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the ras el hanout and toast the spices with the onions and garlic for 30 seconds to bloom their flavor.
7. Pour in the cup of rice and stir to coat it in the spiced oil for about 1 minute.
8. Return the seared chicken to the pan, nestling it into the rice.
9. Pour in the two cups of chicken broth and bring everything to a boil.
10. Once boiling, reduce the heat to low, cover the pan tightly, and simmer for 18 minutes. Tip: Keep the lid on to trap steam for perfectly cooked rice.
11. After 18 minutes, remove the pan from heat and let it sit, covered, for 10 minutes. Tip: This resting time allows the rice to finish absorbing liquid and become fluffy.
12. Uncover the pan, fluff the rice with a fork, and stir in the splash of lemon juice and handful of chopped cilantro.
Just out of the pan, the rice is tender and fragrant, each grain separate and infused with the deep, aromatic spices. The chicken stays juicy, offering a savory contrast to the bright pop of lemon and fresh cilantro. For a complete meal, serve it straight from the skillet with a side of cool, creamy yogurt or a simple cucumber salad to balance the warmth.
Ras el Hanout Spiced Pumpkin Soup
Savor the warmth of autumn in a bowl with this Moroccan-inspired pumpkin soup. Ras el hanout’s complex spice blend—think cinnamon, cumin, and cardamom—transforms simple roasted pumpkin into a deeply aromatic, velvety soup perfect for chilly evenings. It’s a cozy, make-ahead meal that feels both exotic and comforting.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A medium sugar pumpkin (about 3 pounds), peeled, seeded, and chopped into 1-inch cubes
– A couple of tablespoons of olive oil
– One large yellow onion, roughly chopped
– Three cloves of garlic, minced
– A tablespoon of ras el hanout spice blend
– Four cups of vegetable broth
– A splash of heavy cream (about ¼ cup)
– Salt to season
Instructions
1. Preheat your oven to 400°F.
2. Toss the pumpkin cubes with 1 tablespoon of olive oil and a pinch of salt on a baking sheet.
3. Roast the pumpkin for 25 minutes, or until fork-tender and lightly browned at the edges.
4. While the pumpkin roasts, heat the remaining olive oil in a large pot over medium heat.
5. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until translucent and soft.
6. Stir in the minced garlic and cook for 1 minute, just until fragrant.
7. Add the ras el hanout spice blend and toast for 30 seconds to release its aromas.
8. Pour in the vegetable broth and bring the mixture to a simmer.
9. Add the roasted pumpkin cubes to the pot.
10. Reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to meld.
11. Carefully transfer the soup in batches to a blender and blend until completely smooth.
12. Return the blended soup to the pot and stir in the heavy cream.
13. Heat the soup over low heat for 5 minutes, until warmed through.
14. Season with salt, starting with ½ teaspoon and adjusting as needed.
Ladle the soup into bowls for a silky, rich texture that coats the spoon. The ras el hanout adds warm, earthy notes with a hint of sweetness from the roasted pumpkin. For a creative twist, top with a dollop of yogurt, a sprinkle of toasted pumpkin seeds, or a drizzle of harissa for a spicy kick.
Grilled Shrimp with Ras el Hanout and Garlic Butter
Dive into a flavor-packed dish that’s perfect for a quick weeknight dinner or a festive gathering. Grilled shrimp gets a fragrant lift from ras el hanout and a rich finish with garlic butter. It’s simple enough for beginners but impressive enough for guests.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound of large shrimp, peeled and deveined
– 2 tablespoons of olive oil
– 1 tablespoon of ras el hanout spice blend
– 4 tablespoons of unsalted butter
– 3 cloves of garlic, minced
– A splash of lemon juice
– A couple of tablespoons of chopped fresh parsley
– Salt for seasoning
Instructions
1. Pat the shrimp dry with paper towels to ensure they sear properly on the grill.
2. In a bowl, toss the shrimp with olive oil, ras el hanout, and a pinch of salt until evenly coated.
3. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
4. Grill the shrimp for 2–3 minutes per side until they turn pink and opaque, flipping once halfway through.
5. While the shrimp grill, melt the butter in a small saucepan over low heat.
6. Add the minced garlic to the butter and cook for 1–2 minutes until fragrant, stirring constantly to avoid burning.
7. Remove the garlic butter from the heat and stir in the lemon juice and chopped parsley.
8. Transfer the grilled shrimp to a serving platter and drizzle the garlic butter sauce over the top.
9. Serve immediately while hot.
Get ready for tender, juicy shrimp with a smoky char from the grill. The ras el hanout adds warm, aromatic notes that pair beautifully with the savory garlic butter. Try serving it over couscous or with crusty bread to soak up every last drop of sauce.
Ras el Hanout Spiced Lamb Chops with Mint
Bold flavors meet simple technique in these lamb chops. Ras el Hanout brings warm spice while fresh mint adds brightness. You’ll have restaurant-quality results in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
– 8 lamb chops, about 1-inch thick
– 2 tablespoons of olive oil
– 1 tablespoon of Ras el Hanout spice blend
– 1 teaspoon of kosher salt
– ½ teaspoon of black pepper
– A handful of fresh mint leaves, chopped
– A squeeze of fresh lemon juice
Instructions
1. Pat the lamb chops completely dry with paper towels.
2. Rub the olive oil all over both sides of each chop.
3. In a small bowl, mix the Ras el Hanout, salt, and pepper.
4. Sprinkle the spice mixture evenly over both sides of the chops, pressing gently to adhere.
5. Let the chops sit at room temperature for 10 minutes to take the chill off.
6. Heat a large cast-iron skillet over medium-high heat until very hot, about 3 minutes.
7. Place the chops in the skillet without crowding; work in batches if needed.
8. Cook for 3 minutes without moving to develop a deep brown crust.
9. Flip the chops using tongs and cook for another 3 minutes for medium-rare (internal temperature of 135°F).
10. Transfer the chops to a plate and let them rest for 5 minutes.
11. Sprinkle the chopped mint over the resting chops.
12. Finish with a squeeze of fresh lemon juice just before serving.
Perfectly cooked chops should be juicy with a fragrant, crispy spice crust. The mint and lemon cut through the richness beautifully. Try serving them over a simple couscous salad to soak up the flavorful juices.
Moroccan Chickpea and Spinach Stew with Ras el Hanout
Craving something hearty yet healthy? This Moroccan chickpea and spinach stew with ras el hanout delivers bold flavor with minimal fuss. It’s a one-pot wonder that comes together quickly for a satisfying weeknight meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large onion, chopped
– Three cloves of garlic, minced
– A tablespoon of ras el hanout spice blend
– A 15-ounce can of chickpeas, drained and rinsed
– A 28-ounce can of crushed tomatoes
– Two cups of vegetable broth
– A big handful of fresh spinach
– A splash of lemon juice
– Salt to taste (optional)
Instructions
1. Heat two tablespoons of olive oil in a large pot over medium heat.
2. Add one chopped large onion and cook for 5 minutes until softened.
3. Stir in three minced garlic cloves and cook for 1 minute until fragrant.
4. Add one tablespoon of ras el hanout and toast for 30 seconds to release its aroma.
5. Pour in one 15-ounce can of drained chickpeas and stir to coat with spices.
6. Add one 28-ounce can of crushed tomatoes and two cups of vegetable broth.
7. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes.
8. Stir in a big handful of fresh spinach and cook for 2 minutes until wilted.
9. Finish with a splash of lemon juice and add salt if needed.
Get ready for a stew that’s thick and comforting, with the chickpeas adding a pleasant bite against the tender spinach. The ras el hanout brings warm, aromatic notes that make this dish feel exotic yet familiar. Serve it over couscous or with crusty bread to soak up every last drop of the flavorful broth.
Ras el Hanout Spiced Roasted Nuts
You’ll want these on hand for holiday gatherings or last-minute gifts. Ras el hanout’s warm, complex spice blend transforms ordinary nuts into something extraordinary.
Serving: 8 | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
– 3 cups of mixed raw nuts (like almonds, cashews, and pecans)
– 2 tablespoons of olive oil
– 1 tablespoon of ras el hanout spice blend
– 1 teaspoon of kosher salt
– A splash of maple syrup (about 1 tablespoon)
– A couple of dashes of cayenne pepper (optional, for heat)
Instructions
1. Preheat your oven to 325°F and line a large baking sheet with parchment paper.
2. In a big bowl, toss the 3 cups of mixed raw nuts with 2 tablespoons of olive oil until evenly coated.
3. Sprinkle in 1 tablespoon of ras el hanout spice blend and 1 teaspoon of kosher salt, mixing well to distribute the spices evenly.
4. Add a splash of maple syrup (about 1 tablespoon) and a couple of dashes of cayenne pepper if using, stirring until the nuts are lightly glazed.
5. Spread the nuts in a single layer on the prepared baking sheet to ensure even roasting.
6. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until golden brown and fragrant.
7. Let the nuts cool completely on the baking sheet—they’ll crisp up as they cool, so don’t skip this step.
8. Store in an airtight container at room temperature for up to two weeks to maintain freshness.
These nuts develop a satisfying crunch with a sweet-spicy kick from the maple and cayenne. They’re perfect as a snack or crumbled over salads for extra texture.
Spiced Carrot and Ginger Soup with Ras el Hanout
Rustle up this warming soup when winter hits hard. Its earthy spices and ginger kick will clear your head. You’ll have it ready in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of tablespoons of olive oil
– One big yellow onion, chopped up
– A few cloves of garlic, minced
– A big knob of fresh ginger, grated (about 2 tablespoons)
– About 2 pounds of carrots, peeled and chopped into chunks
– A quart of vegetable broth
– A can of full-fat coconut milk (13.5 oz)
– A heaping tablespoon of ras el hanout spice blend
– A good squeeze of fresh lemon juice
– A big pinch of salt and a few cracks of black pepper
Instructions
1. Heat the olive oil in a large pot over medium heat for 1 minute.
2. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent.
3. Stir in the minced garlic and grated ginger, cooking for 1 more minute until fragrant.
4. Add the chopped carrots and ras el hanout to the pot, stirring to coat everything in the spices for 30 seconds.
5. Pour in the vegetable broth, scraping any bits from the bottom of the pot.
6. Bring the mixture to a boil, then reduce the heat to a simmer.
7. Cover the pot and let it simmer for 20-25 minutes, until the carrots are completely tender when pierced with a fork.
8. Remove the pot from the heat and carefully blend the soup until completely smooth using an immersion blender. (Tip: For an ultra-smooth texture, let it cool slightly and use a regular blender in batches.)
9. Stir in the full-fat coconut milk until fully incorporated.
10. Return the pot to low heat and warm the soup through for 3-4 minutes, but do not let it boil.
11. Stir in the fresh lemon juice. (Tip: The acid brightens all the flavors, so don’t skip it.)
12. Season with salt and black pepper, tasting and adjusting until it’s just right for you.
13. Ladle the soup into bowls and serve immediately. (Tip: For a fancy touch, drizzle a little extra coconut milk on top and sprinkle with extra ras el hanout.)
Gorgeously velvety from the blended carrots and coconut milk, this soup has a deep, complex warmth. The ras el hanout adds subtle floral notes that play perfectly with the ginger’s sharpness. Try it with a dollop of yogurt or some crusty bread for dipping.
Ras el Hanout Infused Olive Oil for Dipping
Ras el hanout transforms ordinary olive oil into a fragrant dipping sauce with just a few minutes of hands-on work. This infused oil brings warm, complex spice notes to crusty bread or roasted vegetables. It’s a simple way to elevate any appetizer spread.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup of extra virgin olive oil
– 2 tablespoons of ras el hanout spice blend
– A couple of garlic cloves, thinly sliced
– A generous pinch of flaky sea salt
– A splash of fresh lemon juice (optional, for brightness)
Instructions
1. Measure 1 cup of extra virgin olive oil into a small saucepan.
2. Thinly slice 2 garlic cloves and add them to the oil.
3. Stir in 2 tablespoons of ras el hanout spice blend until fully incorporated.
4. Heat the mixture over very low heat for 5 minutes, just until the garlic becomes fragrant—do not let it sizzle or brown.
5. Remove the saucepan from the heat and let the oil cool completely to room temperature, about 30 minutes.
6. Strain the oil through a fine-mesh sieve into a clean jar or bowl to remove the garlic slices and any spice sediment.
7. Stir in a generous pinch of flaky sea salt.
8. For a bright finish, add a splash of fresh lemon juice and stir once more.
9. Transfer the infused oil to a serving dish.
Velvety and warmly spiced, this oil coats bread with a rich, golden sheen. The ras el hanout offers hints of cinnamon, cumin, and coriander that deepen over time. Try drizzling it over hummus or using it as a marinade for grilled chicken.
Summary
From tagines to grilled veggies, these 18 exotic Ras el Hanout recipes unlock a world of flavor right in your kitchen. I hope you’re inspired to try a new dish this week! Don’t forget to leave a comment with your favorite recipe and share this article on Pinterest to spread the spice love. Happy cooking!
