Ras el Hanout, which kindasorta means "Top of the Shop" in Arabic, is a catchall term for a type of Moroccan spice mix traditionally used in tagines--slow-cooked stews cooked in earthenware vessels of the same name. A ras el hanout mix can contain a bazillion different spices, and has been known to include stuff like hashish and Spanish fly (Ew. I mean, seriously, ew.). Fear not, I have gathered together ras el hanout recipes that are perfectly harmless, yet yummy. I tested No. 1 yesterday on stew meat (cubed chuck, grassfed of course) and it was so good I thought I was going to pass out. I added about 1/2 t of red pepper flakes to about 3 heaping tablespoons of the spice mix.

If you make these mixes, don't hoard them--use them. Ground spices go stale pretty quick. I got some handsome Quattro Forgioni jars from The Container Store, which are the perfect size. I whipped up several batches of spice mix for Christmas presents. To hell with those crappy salt-and-preservative-laden "spice" envelopes from McCormick and Lawry! Make your own stuff.
( Three Ras El Hanout recipes )