Ras el Hanout Recipes

6 days ago
3 min read

Updated: 4 days ago

Fragrant and aromatic, Spice Fetish Ras el Hanout brings the warm, complex flavours of North African cuisine to your kitchen. Perfect for adding depth and richness to dips, salads, roasted vegetables, soups and Moroccan-inspired dishes.

Close-up view of Couscous Cherry Tomato Salad

Moroccan Hummus

Ingredients

2 cans chickpeas, drained and washed
1 tablespoon olive oil
1 tablespoon tahini
2 teaspoons Ras el hanout
Juice of 2 lemons – 3 tablespoons
Zest of lemons – 1 tablespoon
1 garlic clove, crushed
10g fresh ginger, peeled and finely grated
2 tablespoons ice-cold water
Small teaspoon salt

Place all the above ingredients in a food processor and pulse until smooth, scraping down the sides as you go.

Couscous Cherry Tomato Salad

Ingredients

250g couscous
90ml olive oil
2 teaspoons Ras el Hanout
2 packets sweet cherry tomatoes (400g)
2 red onions, cut in half and thinly sliced (300g)
50g raisins
Small handful of mint and parsley, roughly chopped
1 teaspoon lemon zest
1 tablespoon lemon juice

Make the couscous according to the instructions on the packet adding one teaspoon of Ras el hanout to the dry couscous. Put one tablespoon of olive oil into a large frying pan and place on a high heat. Once hot add the 400g of whole tomatoes and fry for 3 to 4 minutes until they start to brown and split open. Remove from the pan, sprinkle with a pinch of salt and set aside with any juices. Wipe the pan clean then add the remaining 3 tablespoons of oil and return to a medium high heat. Add the onions, the remaining teaspoon of Ras el hanout and ½ teaspoon salt and fry for 10-12 minutes, stirring until dark golden brown and soft. Remove from the heat, stir in the raisins and set aside to cool. Transfer the couscous to a large bowl. Add the onion and raisin mixture and stir through. Next add the lemon juice, lemon zest and the parsley and mint. Season with ¼ teaspoon salt and a generous grind of pepper. Transfer to a serving platter and top with the tomatoes.

Baba Ganoush

Ingredients

2 medium size eggplants
¼ cup tahini
¼ cup lemon juice
2 to 3 cloves crushed garlic
2 teaspoons Ras el hanout
2 tablespoons olive oil

Heat your oven to 190 degrees. Line a baking tray with baking paper and brush with oil. Place eggplants on the tray and prick all over with a fork. Roast eggplants for 30 to 45 minutes until very soft. Cool for ten minutes. Combine lemon juice, garlic, tahini and Ras el hanout in a bowl. Scrape out the flesh of the eggplants and add to the tahini mixture. Mash together with a fork and season with salt and pepper. Place in a serving dish then spoon over a little olive oil and sprinkle with finely chopped parsley. Serve warm with grilled Lebanese bread or fresh crusty bread.

Moroccan Roast Cauliflower Soup

Ingredients

1 large cauliflower, cut into florets
1 large cup peeled diced potatoes
1 litre chicken stock
1 onion, diced
3 cloves garlic, finely chopped
1 rounded tablespoon of Ras el hanout
¼ cup olive oil
Juice of ½ lemon
2 tablespoons of crème fraiche

Layer cauliflower florets on a large flat baking tray and lightly coat with olive oil. Bake in a hot oven for 20 to 30 minutes minutes or until cooked, turning occasionally. Heat some more olive oil in a heavy based saucepan and sauté the onion and garlic until soft but not brown. Stir in the Ras el hanout and cook for another minute or so. Add the stock and diced potatoes. Slowly bring to the boil then gently simmer until the potatoes are cooked. Now add the cauliflower making sure you get all the brown bits from the baking pan. Allow to cool then purée with a stick blender. Add the lemon juice and crème fraiche. Taste and season with salt and pepper.