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.
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.
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.
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.
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.
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.