ras el hanout


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ras el hanout

also ras al hanout  (räs′ əl hə-no͞ot′)
n.
An aromatic Maghrebi spice blend containing a great variety of ingredients, including dried rose petals and often cardamom or turmeric.

[Arabic ra's al-ḥānūt, literally, head of the shop (because the blend contains the best that a spice shop has to offer) : ra's, head; see rʔš in Semitic roots + al-, the + ḥānūt, shop (from Aramaic ḥānūtā, arched chamber, cell, shop, from ḥənā, to bend; see x̣ny in Semitic roots).]
References in periodicals archive ?
For the b'stilla: 6 oven-ready woodpigeons 1 carrot, chopped roughly 1 onion, chopped roughly 2 sticks celery, chopped roughly 800ml strong chicken stock 3 free-range eggs, beaten 3 tbsp Extra-virgin olive oil 4 cloves garlic, minced 1 medium onion, very finely chopped 1/2 tbsp ras el hanout spice mix 1/2 tsp chili flakes A pinch of saffron, soaked in 1 tsp.
Combine minced lamb with the mint and 1 tsp ras el hanout in a bowl.
If you don't have ras el hanout, use 1 tsp ground cumin and a pinch of cinnamon.
Guest will have the opportunity to sample dishes which can't be found on the regular menu such as Ras el hanout king prawns and crab served with tomato and chickpeas and angel hair noodles, roasted saltbush lamb loins on the bone with pistachio and za'atar leaves as well as veiled quail covered in leaves stuffed with freekeh.
Ingredients 1/2 tsp fennel seeds 500g lamb mince 1/2 tbsp ras el hanout 2 tbsp pine nuts, toasted and roughly chopped 2 x 400g cans chickpeas, drained and rinsed 2 tbsp olive oil 2 tbsp honey 80g Greek yogurt 2 tbsp tahini lemon, half juiced, half cut into wedges 25g parsley, roughly chopped, to serve Method 1 Heat oven to 180C/160C fan/gas 4.
Paskin and Amedi's restaurant and cookbook are a celebration of many marvelous traditions, mixing in contemporary riffs on traditional dishes like Pork Belly with Ras el Hanout, Dried Fruit & Israeli Couscous and Labneh Kreplach Tortellini.
Arabian spice blends like baharat or ras el hanout impress with authentic, exotic and pure taste complexity.
Spiral's 21 dining ateliers will feature saffron, ginger, basil, ginseng, ras el hanout cinnamon, vanilla, pink pepper, galangal, cayenne pepper, nutmeg, thyme, curry, coriander, turmeric, mustard seed, star anise, cardamom, shichimi (Japanese spice mixture), paprika and chili.
Spice paste 2 tablespoons ras el hanout 1/2 teaspoon chilli powder, more if you like it hot 4 fat garlic cloves, finely grated with a little sea salt 2 tablespoons argan or rapeseed oil 150g salted butter, cut into small pieces 1 large onion, cut into 8 wedges 2 large carrots, peeled and cut into thick rounds 1 small butternut squash, peeled and cut into cubes or wedges 100g soft dried apricots, cut in half 1 tablespoon agarve syrup or maple syrup 150ml white wine 1 tablespoon cider vinegar 1 small bunch fresh coriander, chopped stems, keep the leaves for serving Method Pre-heat the oven to 150degC/130degC Fan fan/Gas 3.
Pour in 50ml Gin Mare, 20ml fresh lemon juice and 40ml coconut cream, add a pinch of ras el hanout spice.
Stirring Slowly: Recipes To Restore + Revive by Georgie Hayden is published in hardback by Square Peg, priced PS20 Roasted cauliflower and coconut soup (serves 4-6) INGREDIENTS 2 onions 600g cauliflower 4 garlic cloves 1tsp (heaped) ground cinnamon 1tsp (heaped) ras el hanout (available in the spice section at most supermarkets) Sea salt and freshly ground black pepper Olive oil A handful of unsweetened coconut flakes (available from Sainsbury's) 1 x 400ml tin of reduced-fat coconut milk 600ml vegetable stock 2-3tbsp chilli oil METHOD 1.