Ras el Hanout is a spice blend that is used in many savory ethnic dishes, often used as a rub on meat or fish, or stirred into quinoa, couscous or rice.
Alternative spelling: Ras al Hanout, and Rass el Hanout
Countries of Origin: Tunisia, Algeria, and Morocco
Typical Cuisines: North African, Tunisian, Algerian, and Moroccan
Common ways to use ras el hanout are as a seasoning for stews and tagines, like lamb and chicken, a rub for grilled meats, vegetables and fish, and to add a burst of flavour to couscous, rice and potatoes.