20 Exotic Ras El Hanout Recipes Delicious

Ready to spice up your kitchen routine? Dive into the vibrant world of Ras El Hanout, a magical Moroccan spice blend that’s about to become your new secret weapon. Whether you’re craving something exotic for dinner or looking to impress at your next gathering, these 20 recipes will transport your taste buds to far-off lands with minimal effort. Let’s embark on a flavorful journey together!

Moroccan Lamb Tagine with Ras El Hanout

Ready to transport your taste buds to the bustling markets of Morocco? This Moroccan Lamb Tagine with Ras El Hanout is a fragrant, slow-cooked dish that’s as nourishing as it is flavorful, perfect for a cozy dinner at home.

Ingredients

• 2 lbs lamb shoulder, cut into 2-inch pieces (I find the shoulder offers the perfect balance of tenderness and flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, finely chopped (yellow onions work best for their sweetness)
• 3 garlic cloves, minced (freshly minced garlic makes all the difference)
• 2 tbsp Ras El Hanout (this spice blend is the soul of the dish; don’t skimp!)
• 1 cup chicken stock (homemade stock elevates the dish, but store-bought works in a pinch)
• 1 cup dried apricots, halved (they add a lovely sweetness and texture)
• 1/2 cup green olives, pitted (for a briny contrast)
• Salt, to taste (I prefer sea salt for its clean flavor)

Instructions

1. Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the lamb pieces, browning them on all sides, approximately 4 minutes per side. This step is crucial for developing deep flavors.
3. Stir in the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes. Tip: Keep the heat medium to avoid burning the garlic.
4. Sprinkle the Ras El Hanout over the lamb and onions, stirring well to coat everything evenly. The spices should become fragrant, about 1 minute.
5. Pour in the chicken stock, scraping the bottom of the pot to release any browned bits. These bits are flavor gold!
6. Add the apricots and olives, then reduce the heat to low. Cover and simmer for 1.5 hours, or until the lamb is fork-tender. Tip: Check occasionally to ensure there’s enough liquid; add a splash of water if needed.
7. Season with salt to taste, then let the tagine rest for 10 minutes before serving. This allows the flavors to meld beautifully.

Kindly note how the lamb becomes meltingly tender, infused with the aromatic Ras El Hanout, while the apricots and olives offer bursts of sweetness and brine. Serve this tagine over a bed of couscous or with warm, crusty bread to soak up the rich sauce.

Ras El Hanout Spiced Chicken Skewers

Now, let’s dive into creating a dish that’s as vibrant in flavor as it is in color. Ras El Hanout Spiced Chicken Skewers are a perfect blend of aromatic spices and succulent chicken, grilled to perfection. This recipe is designed for beginners, with each step carefully laid out to ensure delicious results every time.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (thighs stay juicier on the grill, in my experience)
• 2 tbsp Ras El Hanout spice blend (this Moroccan spice mix is a game-changer for depth of flavor)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp honey (for a touch of sweetness that caramelizes beautifully)
• 1 tsp salt (I find this amount perfectly balances the spices)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1 lemon, juiced (about 2 tbsp, for a bright finish)
• Wooden skewers, soaked in water for 30 minutes (to prevent burning)

Instructions

1. In a large bowl, whisk together the Ras El Hanout, olive oil, honey, salt, pepper, and lemon juice until well combined.
2. Add the chicken pieces to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated chicken pieces onto the soaked skewers, leaving a small space between each piece for even cooking.
5. Place the skewers on the grill, cooking for about 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F and has nice grill marks.
6. Remove the skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist chicken.

Enjoy these skewers with a side of couscous or a fresh salad for a complete meal. The Ras El Hanout offers a warm, complex flavor profile that’s slightly sweet, spicy, and utterly irresistible. For an extra touch, drizzle with a bit more olive oil and a squeeze of lemon right before serving.

Vegetable Couscous with Ras El Hanout

Zesty and vibrant, this Vegetable Couscous with Ras El Hanout is a delightful dish that brings the flavors of North Africa to your kitchen. Perfect for beginners, this recipe is straightforward and rewarding, with each step building towards a fragrant and satisfying meal.

Ingredients

• 1 cup couscous – I find the pearl variety holds up better to the spices.
• 1 1/4 cups vegetable broth – Homemade is best, but a good quality store-bought works in a pinch.
• 2 tbsp extra virgin olive oil – My go-to for its fruity notes.
• 1 medium onion, diced – Yellow onions are my preference for their sweetness.
• 2 cloves garlic, minced – Freshly minced garlic makes all the difference.
• 1 tsp Ras El Hanout – This spice blend is the star, so don’t skimp!
• 1 cup mixed vegetables (carrots, zucchini, bell peppers), diced – Use whatever’s in season for the best flavor.
• Salt to taste – I like to use sea salt for its clean taste.

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and Ras El Hanout, cooking for another minute until fragrant. Tip: Toasting the spices releases their essential oils, deepening the flavor.
4. Add the mixed vegetables and cook for 5 minutes, stirring occasionally, until they begin to soften.
5. Pour in the vegetable broth and bring to a boil. Tip: Using broth instead of water infuses the couscous with more flavor.
6. Remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Tip: Letting it sit covered ensures the couscous absorbs all the liquid and becomes fluffy.
7. Fluff the couscous with a fork, season with salt to taste, and serve warm.

Rich in textures and flavors, this Vegetable Couscous with Ras El Hanout is a testament to how simple ingredients can create a complex dish. Serve it as a standalone meal or alongside grilled meats for a more substantial feast.

Ras El Hanout Infused Beef Stew

Warm up your kitchen with this deeply flavorful Ras El Hanout Infused Beef Stew, a dish that marries the complexity of Moroccan spices with the comforting heartiness of a classic beef stew. Perfect for a cozy night in, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (I find the marbling in chuck adds incredible flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (yellow onions work best for their sweetness)
• 3 garlic cloves, minced (freshly minced garlic makes all the difference)
• 2 tbsp Ras El Hanout spice blend (a fragrant mix that’s worth seeking out)
• 4 cups beef broth (homemade or low-sodium store-bought)
• 2 large carrots, sliced into 1/2-inch rounds (they add a lovely sweetness and color)
• 2 medium potatoes, cubed (Yukon Golds are my favorite for their buttery texture)
• 1 cup frozen peas (a quick thaw under running water does the trick)
• Salt, to taste (I like to add it in layers as I cook)

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the beef cubes in a single layer, working in batches if necessary to avoid overcrowding, and brown on all sides, about 5 minutes per batch. Tip: Don’t rush the browning—it’s key for flavor.
3. Remove the beef and set aside. In the same pot, add the onion and cook until translucent, about 5 minutes, stirring occasionally.
4. Stir in the garlic and Ras El Hanout, cooking until fragrant, about 1 minute. Tip: Toasting the spices releases their oils and intensifies the flavor.
5. Return the beef to the pot. Add the beef broth, carrots, and potatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the beef is tender. Tip: A low and slow simmer ensures the beef becomes fork-tender.
6. Stir in the peas and cook for an additional 5 minutes. Taste and adjust salt as needed.

Hearty and aromatic, this stew boasts tender beef and vegetables in a richly spiced broth. Serve it over a bed of couscous or with crusty bread to soak up every last drop of the flavorful sauce.

Spicy Ras El Hanout Carrot Soup

Just when you thought carrot soup couldn’t get any more exciting, here comes a version that’s spiced to perfection with Ras El Hanout, offering a warm, aromatic depth that’s utterly irresistible. This Spicy Ras El Hanout Carrot Soup is a breeze to make, requiring just a handful of ingredients and a bit of patience as the flavors meld together beautifully. Let’s dive into the recipe, step by step, ensuring even the newest cooks can achieve a bowl of comforting, spicy goodness.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (I find yellow onions work best for sweetness)
• 4 cloves garlic, minced (fresh is key here for that punchy flavor)
• 1 tablespoon Ras El Hanout spice blend (adjust to your heat preference)
• 2 pounds carrots, peeled and chopped into 1-inch pieces (uniform size ensures even cooking)
• 4 cups vegetable broth (homemade or store-bought, but low sodium is my preference)
• 1 cup coconut milk (full-fat for creaminess)
• Salt to taste (I start with 1/2 teaspoon and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and Ras El Hanout, cooking for 1 minute until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
4. Add the chopped carrots to the pot, stirring to coat them in the spice mixture.
5. Pour in the vegetable broth, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 20 minutes, or until the carrots are tender. Tip: A fork should easily pierce the carrots when they’re ready.
6. Remove the pot from the heat and blend the soup until smooth using an immersion blender. Alternatively, carefully transfer to a blender in batches. Tip: For extra silkiness, strain the soup through a fine-mesh sieve.
7. Return the soup to the pot over low heat, stir in the coconut milk, and warm through. Adjust salt as needed.

Warm, velvety, and with just the right kick, this soup is a testament to how a few simple ingredients can create something extraordinary. Serve it with a dollop of yogurt and a sprinkle of fresh herbs for a contrast in temperatures and textures, or enjoy it as is for a straightforward, satisfying meal.

Ras El Hanout Roasted Cauliflower

On a quest to elevate your vegetable game? This Ras El Hanout Roasted Cauliflower transforms the humble veggie into a fragrant, caramelized masterpiece with minimal effort.

Ingredients

• 1 large head of cauliflower (look for tight, creamy white florets)
• 3 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 tablespoon Ras El Hanout (a Moroccan spice blend that’s a pantry hero)
• 1 teaspoon kosher salt (I prefer Diamond Crystal for its lightness)
• 1/2 teaspoon freshly ground black pepper (for a subtle kick)

Instructions

1. Preheat your oven to 425°F (220°C) to ensure a crispy exterior.
2. Cut the cauliflower into 1-inch florets, ensuring they’re similar in size for even cooking.
3. In a large bowl, toss the florets with olive oil, Ras El Hanout, salt, and pepper until evenly coated. Tip: Use your hands for better coverage.
4. Spread the cauliflower in a single layer on a baking sheet. Tip: Avoid overcrowding to prevent steaming.
5. Roast for 25-30 minutes, flipping halfway through, until the edges are golden and crispy. Tip: Don’t skip the flip for uniform browning.

Unbelievably tender inside with a spiced, crispy crust, this dish shines as a standalone side or atop a grain bowl for extra heft. The Ras El Hanout’s warm spices make it a conversation starter at any table.

Grilled Fish with Ras El Hanout Marinade

Just imagine the aroma of freshly grilled fish, infused with the warm, complex spices of Ras El Hanout, wafting through your kitchen. This recipe is a perfect blend of simplicity and exotic flavors, designed to guide even the most novice cooks through creating a dish that’s sure to impress.

Ingredients

• 1.5 lbs of firm white fish fillets (like cod or halibut) – their thickness ensures even cooking.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 tbsp Ras El Hanout – a Moroccan spice blend that’s a symphony of flavors.
• 1 tsp salt – I prefer sea salt for its clean taste.
• 1 lemon, juiced – fresh is always best for that zesty kick.
• 2 garlic cloves, minced – because garlic makes everything better.

Instructions

1. In a mixing bowl, combine the olive oil, Ras El Hanout, salt, lemon juice, and minced garlic to create the marinade.
2. Place the fish fillets in a shallow dish and pour the marinade over them, ensuring each piece is well coated. Let them marinate for at least 30 minutes in the fridge – this patience pays off in flavor.
3. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
4. Grill the fish for about 4-5 minutes on each side, depending on thickness. Look for the edges to turn opaque and the fish to flake easily with a fork.
5. Let the fish rest for a couple of minutes off the heat before serving – this keeps it juicy.

Key to this dish’s appeal is the contrast between the crispy, spice-crusted exterior and the tender, flaky interior. Serve it atop a vibrant salad or with a side of couscous to soak up the delicious juices.

Ras El Hanout Spiced Lentil Salad

Are you ready to dive into the world of flavorful and nutritious salads? Today, we’re exploring a dish that’s as vibrant in taste as it is in color, perfect for those who love a bit of spice and everything nice.

Ingredients

• 1 cup green lentils (I find these hold their shape best)
• 2 cups water (for that perfect lentil texture)
• 1 tbsp Ras El Hanout (my secret spice blend for depth)
• 2 tbsp extra virgin olive oil (the fruity kind is my favorite)
• 1/2 cup diced red onion (for a sharp, colorful crunch)
• 1/4 cup chopped fresh parsley (because fresh herbs make all the difference)
• 1 tbsp lemon juice (just a squeeze to brighten everything up)
• Salt to taste (I like to start with a pinch and adjust)

Instructions

1. Rinse the green lentils under cold water until the water runs clear.
2. In a medium saucepan, combine the lentils and water. Bring to a boil over high heat, then reduce to a simmer, covering the pot. Cook for 20 minutes, or until the lentils are tender but not mushy. Tip: Keep an eye on the water level to prevent drying out.
3. While the lentils cook, heat the olive oil in a small pan over medium heat. Add the diced red onion and sauté for about 3 minutes, until just softened. Tip: Don’t let the onion brown; we want it sweet, not caramelized.
4. Drain any excess water from the lentils and transfer them to a large bowl. Sprinkle the Ras El Hanout over the warm lentils, stirring to coat evenly. Tip: The warmth helps the spices bloom, releasing their full aroma.
5. Add the sautéed onions, chopped parsley, and lemon juice to the lentils. Toss gently to combine. Season with salt as needed.

Kindly note, this salad boasts a delightful contrast of textures—creamy lentils against the crisp onions and fresh parsley. The Ras El Hanout offers a warm, complex flavor that’s perfectly balanced by the lemon’s acidity. Serve it atop a bed of greens for an extra layer of freshness or alongside grilled chicken for a hearty meal.

Sweet Potato and Ras El Hanout Mash

Sometimes, the simplest dishes bring the most comfort, and this Sweet Potato and Ras El Hanout Mash is no exception. It’s a vibrant, flavorful twist on the classic mash that’s sure to warm your soul and spice up your dinner routine.

Ingredients

– 2 large sweet potatoes (about 2 lbs), peeled and cubed – their natural sweetness balances the spices perfectly.
– 2 tbsp unsalted butter – I always go for unsalted to control the dish’s saltiness.
– 1/4 cup whole milk – warmed slightly to avoid cooling the mash when added.
– 1 tsp Ras El Hanout – this Moroccan spice blend is my secret weapon for depth and warmth.
– 1/2 tsp salt – just enough to enhance all the flavors without overpowering.

Instructions

1. Place the cubed sweet potatoes in a large pot and cover with cold water by about an inch. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and simmer for 15-20 minutes, until the sweet potatoes are fork-tender.
3. Drain the sweet potatoes well and return them to the pot. Let them sit for a minute to evaporate any excess water – this prevents a watery mash.
4. Add the butter, warm milk, Ras El Hanout, and salt to the pot. Mash everything together until smooth and creamy. For an extra silky texture, a potato masher works wonders here.
5. Taste and adjust the seasoning if necessary, but remember, the Ras El Hanout is quite flavorful on its own.
Zesty and aromatic, this mash pairs beautifully with grilled meats or roasted vegetables. The Ras El Hanout adds a delightful complexity that makes this dish anything but ordinary.

Ras El Hanout Chickpea Curry

Are you ready to dive into the aromatic world of Moroccan cuisine with a dish that’s as nourishing as it is flavorful? This Ras El Hanout Chickpea Curry is a testament to the beauty of simple ingredients coming together under the spell of a legendary spice blend.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, finely diced (I love the sweetness it brings when cooked slowly)
• 3 garlic cloves, minced (fresh is best for that pungent kick)
• 1 tbsp Ras El Hanout spice blend (the star of the show, make sure it’s fresh)
• 1 can (15 oz) chickpeas, drained and rinsed (for that perfect bite)
• 1 can (14.5 oz) diced tomatoes (I prefer fire-roasted for a smoky depth)
• 1 cup vegetable broth (homemade is ideal, but store-bought works in a pinch)
• 1/2 cup coconut milk (full-fat for creaminess)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• Fresh cilantro for garnish (because color and freshness matter)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent and slightly golden, about 5 minutes. Tip: Lower the heat if the onions start to brown too quickly.
3. Stir in the minced garlic and Ras El Hanout, cooking until fragrant, about 1 minute. Tip: Keep the spices moving to prevent burning.
4. Add the chickpeas and diced tomatoes to the skillet, stirring to coat them in the spice mixture.
5. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook uncovered for 10 minutes, allowing the flavors to meld.
6. Reduce the heat to low and stir in the coconut milk. Simmer gently for another 5 minutes. Tip: Avoid boiling after adding coconut milk to prevent separation.
7. Season with salt, starting with 1/2 tsp and adjusting as needed.
8. Garnish with fresh cilantro before serving.

Velvety from the coconut milk and robust with the warmth of Ras El Hanout, this curry is a delight over fluffy quinoa or with a side of crusty bread to soak up every last drop. The chickpeas offer a satisfying texture contrast, making each bite a little adventure.

Ras El Hanout and Honey Glazed Duck

As the seasons change, so does our craving for dishes that bring warmth and exotic flavors to the table. Today, we’re diving into a recipe that combines the aromatic spices of Ras El Hanout with the sweet touch of honey to create a glazed duck that’s both luxurious and comforting.

Ingredients

• 1 whole duck (about 5 lbs), patted dry – A dry duck ensures a crispier skin.
• 2 tbsp Ras El Hanout – This North African spice blend is my secret weapon for depth of flavor.
• 1/4 cup honey – I love using local, raw honey for its floral notes.
• 2 tbsp olive oil – Extra virgin is my go-to for its fruity undertones.
• 1 tsp salt – Kosher salt is preferred for its even distribution.
• 1/2 cup water – To keep the duck moist during roasting.

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the duck.
2. In a small bowl, mix the Ras El Hanout, honey, olive oil, and salt until well combined. This glaze will be the star of the dish.
3. Place the duck on a rack in a roasting pan, breast side up. This setup allows heat to circulate evenly.
4. Brush the duck generously with the glaze, making sure to cover every part for maximum flavor.
5. Pour the water into the bottom of the roasting pan to create steam, which helps keep the duck moist.
6. Roast the duck for 1 hour, then brush with more glaze. Repeating this step ensures a sticky, flavorful crust.
7. After another hour, check the duck’s internal temperature with a meat thermometer; it should read 165°F (74°C) at the thickest part.
8. Let the duck rest for 10 minutes before carving. This allows the juices to redistribute, making every bite succulent.

Here’s how the dish turns out: the skin is irresistibly crispy, glazed with a sticky sweetness that contrasts beautifully with the savory, spiced meat. Serve it sliced over a bed of couscous or with roasted vegetables to soak up the delicious juices.

Quinoa Salad with Ras El Hanout Dressing

Discover the vibrant flavors of this Quinoa Salad with Ras El Hanout Dressing, a dish that combines the nuttiness of quinoa with the exotic spices of Ras El Hanout for a meal that’s as nutritious as it is delicious. Perfect for beginners, this recipe is straightforward and rewarding.

Ingredients

• 1 cup quinoa (I love using tri-color quinoa for its visual appeal and texture)
• 2 cups water (for cooking quinoa, always use a 2:1 water to quinoa ratio)
• 1 tbsp Ras El Hanout (this Moroccan spice blend is my secret weapon for adding depth)
• 3 tbsp extra virgin olive oil (my go-to for dressings, it adds a fruity note)
• 1 tbsp lemon juice (freshly squeezed, it brightens up the dish)
• 1/2 cup diced cucumber (for a refreshing crunch)
• 1/2 cup cherry tomatoes, halved (I prefer them for their sweetness and color)
• 1/4 cup chopped parsley (adds a fresh, herby flavor)
• Salt to taste (I like to start with 1/4 tsp and adjust from there)

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer for about 1 minute to remove its natural coating, which can be bitter.
2. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
3. While the quinoa cooks, whisk together the Ras El Hanout, extra virgin olive oil, lemon juice, and salt in a small bowl to create the dressing. Tip: Let the dressing sit for a few minutes to allow the flavors to meld.
4. Once the quinoa is cooked, fluff it with a fork and transfer it to a large bowl to cool slightly, about 5 minutes. Tip: Cooling the quinoa prevents the vegetables from wilting when mixed in.
5. Add the diced cucumber, cherry tomatoes, and chopped parsley to the quinoa. Pour the dressing over the salad and toss gently to combine. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to blend.

Great for meal prep or a quick lunch, this quinoa salad offers a delightful contrast of textures and a burst of flavors. Serve it in a hollowed-out bell pepper for an eye-catching presentation or alongside grilled chicken for a more substantial meal.

Ras El Hanout Spiced Pumpkin Soup

Mastering the art of blending spices can transform a simple pumpkin soup into a culinary masterpiece. This Ras El Hanout Spiced Pumpkin Soup is a perfect example, combining warmth, depth, and a touch of exotic flair that’s surprisingly easy to achieve at home.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions work best for sweetness)
• 2 cloves garlic, minced (freshly minced releases more flavor)
• 1 tbsp Ras El Hanout spice blend (homemade or store-bought, but check for freshness)
• 4 cups pumpkin puree (I prefer homemade for its vibrant color and taste)
• 4 cups vegetable broth (low-sodium to control the saltiness)
• 1 cup coconut milk (full-fat for creaminess)
• Salt to taste (start with 1/2 tsp and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion, stirring occasionally, until translucent, about 5 minutes. Tip: Lower the heat if the onions start to brown too quickly.
3. Stir in the minced garlic and Ras El Hanout spice blend, cooking for 1 minute until fragrant. Tip: Toasting the spices unlocks their full aroma.
4. Pour in the pumpkin puree and vegetable broth, stirring to combine. Bring to a simmer.
5. Reduce heat to low, cover, and let simmer for 20 minutes to meld the flavors. Tip: Stir occasionally to prevent sticking.
6. Blend the soup until smooth using an immersion blender or in batches with a regular blender.
7. Stir in the coconut milk and salt, warming through for another 5 minutes.

Blending the soup creates a velvety texture that carries the complex spices beautifully. Serve with a drizzle of coconut milk and a sprinkle of Ras El Hanout for an extra layer of flavor.

Roasted Eggplant with Ras El Hanout

For those who adore the deep, smoky flavors of roasted vegetables paired with the warm, complex spices of North Africa, this dish is a must-try. Follow these steps to create a dish that’s as nutritious as it is flavorful.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds (I find that slightly thicker slices hold up better during roasting)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp Ras El Hanout (a personal favorite spice blend for its aromatic depth)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper, freshly ground (for that extra kick)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for roasting.
2. Arrange the eggplant slices on a baking sheet in a single layer, avoiding overlap for even cooking.
3. Drizzle the olive oil over the eggplant, then sprinkle with Ras El Hanout, salt, and black pepper. Tip: Use your hands to gently rub the spices and oil onto both sides of each slice for even coverage.
4. Roast in the preheated oven for 25 minutes, then flip each slice. Tip: Look for golden edges as a sign they’re ready to flip.
5. Continue roasting for another 20-25 minutes until the eggplants are tender and caramelized. Tip: The edges should be slightly crispy, and the centers soft.

Just out of the oven, these roasted eggplants boast a silky texture with a smoky, spicy crust that’s utterly addictive. Serve them atop a bed of creamy hummus or alongside a crisp salad for a meal that sings with flavor.

Ras El Hanout Spiced Lamb Chops

Zesty and aromatic, Ras El Hanout Spiced Lamb Chops bring a touch of North African flair to your dinner table, perfect for those looking to explore bold flavors with simple techniques.

Ingredients

• 4 lamb chops (about 1 inch thick for even cooking)
• 2 tbsp Ras El Hanout spice blend (homemade or store-bought, but check for freshness)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp kosher salt (I find it distributes more evenly than table salt)
• 1/2 tsp freshly ground black pepper (for a bit of heat)
• 2 garlic cloves, minced (fresh is best here for maximum flavor)
• 1 tbsp unsalted butter (adds a rich finish)

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 400°F) to ensure a good sear without burning.
2. While the grill heats, pat the lamb chops dry with paper towels to ensure a crisp exterior.
3. Rub the lamb chops evenly with olive oil, then season both sides with Ras El Hanout, salt, and pepper, pressing the spices into the meat.
4. Place the lamb chops on the grill and cook for 3-4 minutes per side for medium-rare, or until the internal temperature reaches 135°F. Tip: Avoid moving them too much to get a perfect sear.
5. In the last minute of cooking, add the minced garlic and butter to the pan, spooning the melted butter over the chops for added flavor.
6. Remove the lamb chops from the grill and let them rest for 5 minutes to allow the juices to redistribute. Tip: Cover loosely with foil to keep warm.

Velvety and rich, these lamb chops boast a deep, spiced crust with a tender, juicy interior. Serve them atop a bed of couscous or with a side of roasted vegetables to soak up the flavorful butter sauce.

Ras El Hanout and Orange Glazed Chicken

You’ll find this Ras El Hanout and Orange Glazed Chicken to be a delightful blend of sweet and savory, perfect for those evenings when you’re craving something uniquely flavorful yet comforting.

Ingredients

• 4 chicken thighs (bone-in, skin-on for maximum flavor)
• 1 tbsp Ras El Hanout (this Moroccan spice blend is my secret weapon for depth)
• 1/2 cup fresh orange juice (squeezed from 2 medium oranges, no pulp for a smoother glaze)
• 2 tbsp honey (local if possible, for a touch of sweetness)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken.
2. In a small bowl, whisk together the Ras El Hanout, orange juice, honey, olive oil, salt, and black pepper until well combined. Tip: Taste the glaze and adjust the honey or salt if needed.
3. Place the chicken thighs in a baking dish, skin side up. Pour the glaze over the chicken, making sure each piece is well coated. Tip: Let the chicken marinate in the glaze for at least 30 minutes for deeper flavor.
4. Bake in the preheated oven for 35-40 minutes, or until the chicken’s internal temperature reaches 165°F (74°C) and the skin is crispy. Tip: Baste the chicken with the glaze halfway through cooking for extra moisture and flavor.
5. Remove from the oven and let rest for 5 minutes before serving. This allows the juices to redistribute, ensuring juicy meat.

Enjoy the crispy skin and tender meat, glazed with a sticky, sweet, and slightly spicy sauce that’s irresistible. Serve it over a bed of couscous or with roasted vegetables to soak up all the delicious flavors.

Spiced Ras El Hanout Rice Pilaf

Out of all the aromatic dishes that bring warmth to the table, this Spiced Ras El Hanout Rice Pilaf stands out with its rich flavors and inviting aroma. Let me guide you through creating this comforting dish, perfect for any season.

Ingredients

• 1 cup basmati rice – rinse it until the water runs clear to remove excess starch for fluffier grains.
• 2 cups chicken or vegetable broth – homemade is my preference for deeper flavor, but store-bought works fine.
• 1 tbsp Ras El Hanout spice blend – this Moroccan mix is the soul of the dish; look for a blend with rose petals for a floral hint.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes that complement the spices.
• 1 small onion, finely diced – yellow onions are my choice for their sweetness when cooked.
• 1/2 tsp salt – to enhance all the flavors without overpowering.

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring frequently, until translucent and soft, about 5 minutes.
3. Stir in the Ras El Hanout and salt, cooking for 1 minute to toast the spices and release their aromas.
4. Add the rinsed basmati rice, stirring to coat the grains in the spiced oil, about 2 minutes.
5. Pour in the broth, bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. After 18 minutes, remove from heat and let it sit, covered, for 5 minutes. Tip: This resting period allows the rice to steam and become perfectly tender.
7. Fluff the rice with a fork before serving. Tip: For an extra touch, garnish with toasted almonds or chopped fresh herbs.

Delightfully fragrant and fluffy, this pilaf pairs beautifully with grilled meats or roasted vegetables. For a festive twist, serve it in a large communal bowl, allowing everyone to dig in and savor the layers of spice.

Ras El Hanout Marinated Grilled Vegetables

Kickstart your culinary adventure with this vibrant Ras El Hanout Marinated Grilled Vegetables recipe, perfect for adding a smoky, spiced twist to your summer BBQ lineup. Let’s dive into the methodical process of creating this dish, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 2 cups mixed vegetables (bell peppers, zucchini, and eggplant, sliced into 1/2-inch thick pieces) – I love the color variety here, it makes the dish pop!
• 3 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 2 tbsp Ras El Hanout spice blend – a fragrant mix that’s the star of the show.
• 1 tbsp honey – for a touch of sweetness that balances the spices.
• 1 tsp salt – to enhance all the flavors.

Instructions

1. Preheat your grill to medium-high heat, aiming for about 400°F. A properly heated grill ensures those beautiful char marks.
2. In a large bowl, whisk together the extra virgin olive oil, Ras El Hanout, honey, and salt until well combined. Tip: Taste the marinade and adjust the salt if needed.
3. Add the sliced vegetables to the bowl and toss gently to coat them evenly with the marinade. Let them sit for 10 minutes to absorb the flavors. Tip: Don’t skip the marinating time; it’s crucial for depth of flavor.
4. Place the vegetables on the grill in a single layer. Grill for 3-4 minutes on each side, or until you see those desirable grill marks and the vegetables are tender. Tip: Use a grill basket for smaller pieces to prevent them from falling through.

Last but not least, the grilled vegetables boast a smoky sweetness with a hint of spice from the Ras El Hanout, making them a versatile side or a standout main when served over couscous. The slight char adds a delightful texture contrast to the tender veggies.

Ras El Hanout Spiced Meatballs

Sometimes, the most comforting dishes come from the simplest ingredients, and these Ras El Hanout Spiced Meatballs are no exception. Let me guide you through creating these flavorful bites that are perfect for any occasion.

Ingredients

• 1 lb ground beef (I find an 80/20 mix gives the perfect juiciness)
• 1 tbsp Ras El Hanout spice blend (this Moroccan mix is my secret weapon for depth of flavor)
• 1/4 cup breadcrumbs (I like panko for a lighter texture)
• 1 large egg (room temperature eggs blend more smoothly)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 cup chopped fresh parsley (adds a fresh pop of color and flavor)

Instructions

1. In a large bowl, combine the ground beef, Ras El Hanout, breadcrumbs, egg, and salt. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
2. Shape the mixture into 1-inch balls. A small ice cream scoop ensures uniform size for even cooking.
3. Heat the olive oil in a large skillet over medium heat. Once shimmering, add the meatballs in a single layer, working in batches if necessary to avoid crowding.
4. Cook the meatballs for about 4 minutes per side, or until they’re golden brown and reach an internal temperature of 160°F. Turning them gently ensures they keep their round shape.
5. Transfer the cooked meatballs to a plate lined with paper towels to drain any excess oil.
6. Sprinkle with chopped parsley before serving for a fresh, herby finish.

Perfectly spiced and wonderfully juicy, these meatballs are a delight on their own or served over a bed of fluffy couscous. The Ras El Hanout brings a warm, aromatic complexity that elevates the humble meatball to something truly special.

Ras El Hanout and Coconut Milk Stew

Let’s dive into creating a comforting Ras El Hanout and Coconut Milk Stew, a dish that marries the warmth of North African spices with the creamy sweetness of coconut milk. Perfect for those evenings when you crave something exotic yet homely.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (I find yellow onions work best here)
• 3 garlic cloves, minced (freshly minced makes all the difference)
• 1 tbsp Ras El Hanout (a spice blend that’s a kitchen staple for me)
• 1 can (13.5 oz) coconut milk (full-fat for that luxurious texture)
• 1 cup vegetable broth (homemade if you have it)
• 2 cups diced butternut squash (peeled and seeded)
• 1 can (15 oz) chickpeas, drained and rinsed (for that perfect bite)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and Ras El Hanout, cooking until fragrant, about 1 minute. Tip: Toasting the spices unlocks their full flavor.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.
5. Add the butternut squash and chickpeas, then season with salt. Tip: The squash should be cut into even pieces for uniform cooking.
6. Cover and simmer on low heat for 20 minutes, or until the squash is tender. Tip: Stir occasionally to prevent sticking.
7. Once the squash is tender, remove from heat and let it sit covered for 5 minutes to thicken slightly.

Serve this stew over a bed of fluffy couscous or with a side of crusty bread to soak up the creamy sauce. The combination of spicy Ras El Hanout and sweet coconut milk creates a stew that’s both vibrant and comforting, with each spoonful offering a taste of North African warmth.

Conclusion

We hope this roundup of 20 exotic Ras El Hanout recipes has inspired you to explore the rich flavors of Moroccan cuisine. Each dish offers a unique way to bring warmth and spice to your table. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for future culinary adventures. Happy cooking!