Ras el Hanout
After researching various ras el hanout blends, I created my own version. I recommend investing in a tajine and exploring North African cuisine!
Submitted by: Amanda from Chicago, IL
Yield: approx. 3.5 oz
Preparation Instructions:
Grind lavender buds and strain through a fine sieve. Mix all spices together, store in an airtight container.
thespicehouse.com
More About This Recipe
I usually "toast" the spices for a few seconds before adding them to my dish. Optional additions: Allspice Orris root Fenugreek Bay Leaves Rose petals (dried) Grains of Paradise Monk's pepper Ash berries
Comments