It's Just Curry To Us 
We spent a few weeks in Morocco last year and bought ras el hanout in six different places--in Fez, Marrakesh, Rabat, and Meknes, at spice stands and supermarkets. The name means "head of the shop"--it's a blend of up to 100 spices and every place has a slightly different formula. With all six, we got a mild, aromatic, subtly perfumy seasoning with a tremendous depth of flavor. We love it on steamed lamb shanks. It has an outstanding affinity for whole roast chicken: brush melted butter all over the chicken, then coat generously with ras el hanout and a little salt and pepper. Roast at 365° for 1 hour and 45 minutes, turning it over after the first hour. Fabulous! Ras el hanout is about the same color as cumin. (See the article in Wikipedia for info on the main ingredients.)
We were sorry to find out that this product is nothing like the real deal. We bought it because our Morocco stash is running out. It looks and tastes like ordinary curry powder, including a fair amount of hot chili pepper, not at all like ras el hanout. We threw it out. Don't waste your money.
ras el hanout, hanout
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