Discover the warm and aromatic flavours of Marrakech by using Ras El Hanout, a truly quintessential spice of Moroccan and North African cuisine.
If you've explored Marrakech, it is impossible to not be seduced by the vibrancy of the main square. A hive of activity, the square plays host to market traders vying for custom, street performers and musicians, not to mention the crowds of tourists and locals alike. Spice stalls and food vendors are in abundance, their produce undoubtedly vibrant in colour as well as in flavour.
After a long day haggling in the souks of the city, you can take comfort in the warming and indulgent flavours of one of the country's favourite dishes, the tagine. A tagine is essentially a Moroccan stew cooked in a special clay pot. Ingredients can vary, however, most tagines contain some form of meat for example lamb, goat or chicken. The meat is accompanied by dried fruit, vegetables and is often served with either cous cous or rice. We have a couple of culinary tips to help you get the most out of your Ras El Hanout.
Lamb & Apricot Tagine
Whether you own a traditional tagine dish or not, you can recreate this Moroccan classic at home. A casserole dish will suffice if you don't have a tagine. Our tasty tip for Ras El Hanout is to combine the spice with the flavours of lamb shoulder and the subtle sweetness of dried apricot.
Once cooking the lamb beforehand, combine the meat with chickpeas, garlic, Ras El Hanout, chopped tomatoes and apricots over a low heat in your pot. Lemon juice and vegetable stock will ensure your stew remains succulent. By cooking the stew slowly, the tagine will become thick and indulgent. Serve with cous cous and natural yoghurt and just a sprinkle of coriander.
Moroccan Popcorn
This quick and easy idea combines a familiar snack with exotic flavours. Sprinkle some Ras El Hanout onto your fresh popcorn with a drizzle of olive oil and sea salt. The result? A smoky and salty alternative snack.
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