How to Make Ras El Hanout - Fez Variation

ByNada Kiffa
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Ras el hanout is a fragrant exotic Moroccan spice blend. There are many variations with lengthy lists of ingredients, and each spice vendor is likely to guard his own unique recipe. The ras el hanout recipe shared here is a Fez version.

Image showing dry spices used to make ras el hanout at the base of a brass mortar and pestle.
Brass Moroccan mortar and pestle with spices used in ras el hanout. Photo: picturepartners | Bigstock.com
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In the world of spice blends, Morocco's Ras el Hanout can be compared with Garam Masala or a curry powder in the sense that it's a versatile mix of warm and fragrant spices.

However, the comparison stops there. Ras el hanout, garam masala and curry mixes all have different flavor profiles. While the Indian mixes are more on the savory side of cooking, ras el hanout tends to be floral and sweet.

Ras el hanout is the secret ingredient in certain Moroccan dishes that need an aromatic, sweet topping. It's that pinch in a traditionally brewed coffee or honeyed dessert that makes you wonder what's so special about it.

Or it may be what made that Moroccan kefta sandwich you had in Marrakesh so pleasantly unforgettable. And how about rfissa with its layers of shredded msemen topped with chicken in a flavorsome broth?

Although ras el hanout is associated with North Africa, it's used more heavily in Morocco than in Algeria and Tunisia. Most of its actual components come from far away; some are thought to be aphrodisiacs and others are almost impossible to find among the "common" spices we may be familiar with. (No wonder it's an invitation for exoticism and travel!)

Each element of this mix has to be added with a steady hand and a good knowledge of the spices and aromas in order to create the perfect balance. One misused spice can ruin the whole batch; it's a savvy blend!

Ras el Hanout in Fez

Throughout Morocco, each spice seller ('attar) has his own secretly guarded recipe; this means that no two versions of ras el hanout are exactly the same and regional differences can be significant. If a family doesn't buy their favorite mix from a trusted vendor, then it's likely that they make their own ras el hanout, using a recipe which has been passed down in the family from one generation to another or from one neighbor to another.

I might be biased but I prefer the Fassi (Fez) version of ras el hanout. I find it to be well-balanced and I like its floral flair with peppery and earthy tones.