Moroccan Pot Roast with Ras el Hanout

The conical piles of ground spices that fill large silver drums and dried flower petals and berries lining wicker baskets in this Moroccan souk are just a handful of ingredients used in ras el hanout, our spice blend focus this week.

In the words of Paula Wolfert, author of The Food of Morocco “The thing that all good varieties of ras el hanout do have in common though, is that they are sweet and savory and aromatic. No one particular spice will leap out of the blend, but when working together, they really give a dish some punch.” 

From regional variations to individual spice merchants, each has its own proprietary blend using upwards of two dozen ingredients including cardamon and cumin, ground rose petals and saffron, which elevate ras el hanout to an authentic and exotic combination. 

It therefore stands to reason that the robust flavors of ras el hanout take an ordinary pot roast to a new level. The spices mingle with the meat juices and broth over the long slow cooking process, and require little fuss.

You can find ras el hanout in most grocery and specialty spice stores and its uses go beyond beef roasts to a spectacular grilled lamb, sprinkled on chicken to roast or added to rice dishes. It won’t gather dust in the pantry.

We suggest serving the tender pieces of beef and sauce with fluffy, steamed couscous peppered with fresh mint and cilantro, olive oil, and lemon juice to soak up all the spiced, meaty gravy. 

Next week we work with a fragrant herby spice blend called Za’atar from the Middle East, accompanied by vibrant salads packed with green herbs and tahini sauce.

Zen Moment

Ras el Hanout is a spice blend common in North African cooking, and features especially heavily in Moroccan cuisine. The name in Arabic means “head of the shop,” and literally refers to the best spices the store has to offer. – multiple sources