In this house this North African spice mix is called ‘top of the house’, although Wikipedia describes it as ‘top of the shop‘, either way it is traditional mix of best spices on offer in the shop or house.
There can in fact be up to 30 different spices included in the mix.
I have to admit do not having heard of half of these 🙂
Once the mix is made up it can be used as a rub on any meat – we particularly like it on lamb or goat – but it is equally nice on chicken.
Of course, the main thing about Ras-el-Hanout is that you can add your own twist to it, and make it your very own ‘top of the house’ mix.
Once you’ve made your mix it will last in an airtight container for 3 months.
Here’s Alfie’s recipe for Ras-el-Hanout:
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp turmeric
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 3/4 tsp freshly ground black pepper
- 1/2 tsp freshly ground white pepper
- 1/2 tsp coriander seeds (slightly ground)
- 1/2 tsp cayenne
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves.
Mix them all together and use them liberally on whatever your fancy, be it a roast or on the bbq.