Ras el Hanout Mix

Ras el hanout is a unique mix of spices popular in North African and Middle Eastern cuisine that gives an exotic and complex flavor to dishes. The name "ras el hanout" literally translates as "head of the shop" in Arabic and indicates that this is the best blend of spices the shop offers. It is used to flavor tagines, stews, soups and grilled meats.


cumin, turmeric, coriander, star anise, green cardamom, nutmeg, lavander, cubeb pepper, fennel, cinnamon, nigella, adjwain, clove, rose leaves, black pepper, long pepper, white pepper, sichuan pepper

Net weight: 45g

    Arabic cuisine

    Arabic cuisine has been developed over centuries, encompassing many countries and regions throughout the Arab world. From the flavorful spices and herbs used in traditional dishes to the delicious sweets and desserts, Arabic cuisine is a true reflection of the region’s history, culture and traditions.

    One of the key ingredients in Arabic cuisine is olive oil, which is used to cook many of the dishes. Olive oil is an important part of the Mediterranean diet and is known for its many health benefits. In Arabic cuisine, olive oil is used in dishes such as hummus, tahini and Fattoush, as well as in traditional stews such as tagines.

    Another important ingredient in Arabic cuisine is the wide variety of spices used in different dishes to add flavor and depth. Some of the most common spices used in Arabic cuisine include cumin, coriander, cardamom, turmeric and cinnamon. They are used in dishes such as kebabs, stews, and traditional sweets and desserts.

    One of the most well-known dishes in Arabic cuisine is kebab, which is made from marinated meat, such as chicken or beef, that is grilled and served with rice, vegetables, and sauce. 

    When it comes to dining, Arabic cuisine places a strong emphasis on hospitality and sharing. Meals are typically served family-style, with everyone sharing dishes and eating together. It is also common for people to sit on the floor and eat with their hands, using flatbread as utensils.

    Lamb kebabs with Ras el hanout

    • 500 g minced lamb (or other minced meat)
    • 2 spring onions
    • 50g pistachios
    • 1 tbsp. Ras el hanout spice mix
    • bunch of parsley
    • salt and black pepper
    • flat bread for wrapping
    • aleppo flakes (optional)
    • 1-2 chillies (optional)
    • onion and sumac (for garnish)
    1. Heat the oven to 220°C.
    2. Cut the onion into half moons and mix it with sumac, salt, some vinegar and coarsely chopped parsley.
    1. Mix minced meat, chopped green onions, pistachios, parsley and chillies (optional) with 1 tbsp. Ras el Hanout spice mix and 1 tsp. salt. Combine well.
    2. Lightly grease a baking tray and spread the meat evenly on the bottom.
    3. Bake for about 18 minutes.
    4. Take out of the oven, baste the meat with its own fat and juices and let it rest before cutting.
    5. Serve in flatbread/lavash with pickled onions or with your favourite salad.

    Roasted vegetables with chickpeas

    • 500 g potatoes
    • 500 g pumpkin
    • 1 cauliflower
    • 250 g cooked chickpeas
    • 1-2 tbsp. Ras el hanout spice mix
    • oil
    • red onion
    • sumac
    • parsley
    • salt and black pepper
    1. Peel and cut the potatoes and pumpkin into equal pieces.
    2. Split the cauliflower into florets.
    3. Cut the onion into half moons and mix it with sumac, salt, some vinegar and coarsely chopped parsley.
    1. In a baking tray mix potatoes, pumpkin and cooked chickpeas with 1-1.5 tbsp. Ras el Hanout Spice mix, 1 tsp. salt and some oil.
    2. Bake in a preheated to 220°C oven for 20 minutes.
    3. Mix cauliflower florets with some oil, salt and 0.5 tbsp. Ras el Hanout Spice mix and add to the tray with the other vegetables. Bake for another 20 minutes or until the vegetables are fully cooked.
    4. Serve sprinkled with pickled onions, pomegranate seeds and lemon segments.
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