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Moroccan Recipes with Ras El Hanout

Seasoning with the Classic Moroccan Spice Mix of Ras El Hanout


Looking for ways in which to try cooking with the classic Moroccan spice mix of Ras El Hanout? You can add it to spice rubs, marinades, soups and other recipes, or use this list for inspiration on how to season dishes with Ras El Hanout's complex blend of flavors.

1. Tagine with Prunes and Dried Figs

Photo © Christine Benlafquih

This sweet and spicy tagine combines prunes, dried figs and meat stewed with Moroccan spices of saffron, cinnamon, ginger and Ras El Hanout. Sesame seeds or fried almonds are popular garnishes.

2. Tagine Makfoul with Caramelized Onions and Tomatoes

Photo © Christine Benlafquih

This classic Moroccan dish features beef, lamb or goat meat stewed in savory spices and then topped with makfoul, a caramelized onion and tomato mixture. It can be prepared in a conventional pot, pressure cooker or traditional tagine.

3. Tagine of Beef or Lamb with Dates

Photo © Christine Benlafquih

Ras El Hanout is optional but recommended seasoning in this easy Moroccan tagine. The meat is cooked until tender with saffron, ginger, Ras El Hanout and pepper, and then topped by soft dates in a cinnamon-flavored syrup. Sesame seeds and fried almonds are traditional garnishes.

4. Vegetarian Carrot and Chickpea Tagine

Photo © Christine Benlafquih

This spicy vegetarian carrot and chickpea tagine is quite versatile. Increase the cayenne pepper for a fiery quality, or add a bit more honey and the optional raisins for a sweeter dish. Using half broth instead of all water will add some depth.

5. Chicken Rfissa

Photo © Christine Benlafquih

Chicken Rfissa Medhoussa (also rfisa or rafisa) is a Moroccan chicken and lentil dish that's served on a bed of shredded msemen, meloui or day old bread. The blend of Ras El Hanout, fenugreek seeds (helba in Arabic), saffron and other spices makes a truly unique and delicious dish.

6. Pumpkin and Chickpea Soup

Photo © Christine Benlafquih

This satisfying vegetarian Moroccan soup with pumpkin and chickpeas is fragrant with Moroccan spices of saffron, ginger, cinnamon and Ras El Hanout. A small amount of honey adds just a touch of sweetness – omit or increase the honey to suit your own family's tastes.

7. Mrouzia - Tagine of Lamb with Raisins, Almonds and Honey

Photo © Christine Benlafquih

Mrouzia – sometimes spelled M'rouzia – is a sweet and spicy Moroccan tagine traditionally prepared in the days following Eid Al Adha, or Eid Al Kabir. A key ingredient in Mrouzia is the Moroccan spice mix, Ras El Hanout. Saffron also contributes to Mrouzia's unique flavor.

8. Couscous Tfaya

Photo © Christine Benlafquih

Use either chicken or lamb in this Moroccan recipe for Couscous Tfaya. Tfaya refers to the sweet and spicy caramelized onions and raisins served with this dish. Some versions include chick peas. For authentic results, steam the couscous over the simmering meat. See How to Steam Couscous in a Couscoussier.

9. Lamb or Beef Tagine with Onions and Tomatoes

Photo © Christine Benlafquih

This light, easy tagine is a nice change from more filling meat and veggie combos. Serve it with crusty bread, such as Khobz dyal Zraa' (Moroccan wheat bread) for scooping everything up. Add the optional raisins for a sweeter variation.

10. Chicken Tagine with Onions

Photo © Christine Benlafquih

This easy Moroccan chicken tagine recipe is particularly delicious when prepared in a clay or ceramic tagine with a free range chicken (called djaj bildi in Morocco). Although well-seasoned, the dish is not spicy and won't overshadow the prized flavor of a free range bird. The onions, some of which caramelize during cooking, add subtle sweetness.

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