Ras el Hanout is a legendary North African spice mix and loosely translates as “house blend”. Cooks right across North Africa from Tunisia to Morocco swear by their own Ras el Hanout blends which can include up to 30 ingredients. Some are closely guarded secrets! We absolutely love this blend from acclaimed chef Greg Malouf and use it in all manner of recipes.
Greg Malouf’s Spice Mezza Ras el Hanout is great as a marinade for poultry and vegetables. For a simple marinade crush a small clove of garlic with a teaspoon of sea salt and add 1 to 2 teaspoons of Ras el Hanout and half a cup of olive oil. It can also be used in soups and tagines (our favourite use for it). After sauteing onions and garlic, add the spice mix and cook before adding meat, vegetables and stock. It can also be mixed with flour and used as a dusting when grilling, roasting or frying. Add a teaspoon to rice or couscous for further flavour.
It’s a versatile and simply delicious spice mix that will never go to waste in your pantry.