Ras El Hanout

Ingredients: coriander seed, turmeric, jeera, allspice, ginger, cinnamon, cloves, nutmeg, black pepper, cayenne, cardamom.

Contents 80g, beautiful glass stackable jar

Perhaps the most famous spice mix in all of North Africa, which originally comes from Moroccan cuisine. The name means "shopkeeper" in Arabic and can have different variations. Shopkeeper's spice precisely because it is the best that the shopkeeper can offer. The spice is not hot, but a really rich aromatic spice mix that really adds flavor to dishes. We have not added salt to this either, you can add it yourself according to your taste.

It can be used in a variety of ways, as a seasoning for meat, chicken or even fish, as well as fried in a pan with oil on rice, pasta or couscous. It's great for stews and vegetables, and in Morocco it's also used in Tagine stews.

This is Olka's favorite spice, a legacy from when she toured almost all of Morocco in her camper van. Of course, she brought along a traditional Tagine pot, which she still uses today. While in the desert, a Moroccan family taught Olka the secrets of making a Tagine pot.

One of Olka's favorite dishes is lentil and zucchini stew, which is easily prepared in a pan and seasoned with Ras El Hanout.

200 g green lentils (boiled separately)

1 large zucchini

2 onions

3 tomatoes

3-4 garlic cloves

2-3 bay leaves

1 stock cube (we use Reform organic, additive-free)

1-2 tablespoons Ras El Hanout

1-2 tablespoons Jallu chili sauce (optional)

Chop the zucchini, onions, tomatoes and garlic into a pan with olive oil. Add 2 dl water, stock cube and bay leaves. Let it simmer for 10 minutes and add Ras El Hanout and chili sauce. Simmer over low heat until everything is cooked. Add the cooked and drained lentils, and if necessary, more water to give the structure a little "sauce". Serve with rice, couscous or potatoes. In the picture we ate this lentil stew, with rice and homemade dumplings. Chicken is also good!