In our Moroccan Rascos—that’s a taco made with our Ras El Hanout Spice Blend—we take the boldness and flavor up a level with zesty red onions, crispy jalapenos, some snappy fresh red peppers, all topped with a mouth-watering garlic sauce calledToum.
This soup is as hearty and delicious as it is easy to make. We had it as a main dish with some crackers, cheese and a green salad. Yummy and perfect for the cooler fall (and colder winter!) weather.
If you’re looking for an easy, impressive and yummy dish that can be made in 30 minutes, try our recipe for Moroccan Stuffed Peppers with our Ras El Hanout Spice Blend.
This is the recipe that was on our original 2018 packaging. The big differences are the optional ingredients; dried apricots, flaked almonds and green olives.
Our Ras El Hanout spice blend and Saucí Verde from our friends at Saucí Living is a match made in flavor heaven and it pairs perfectly with our Moroccan Potato Salad and Tomato Cucumber & Fresh Herb Salad (recipes on our site)!
Corn is starting to come into the markets, so we came up with our twist on Mexican Street Corn. Instead of chili powder, we use our Ras El Hanout. And instead of cotija cheese, we use feta. A perfect summer side dish!
Our Ras El Hanout spice blend makes a great dry rub. Our recipe and grilling method for dry rubbed chicken drumsticks is a favorite of our friend, Symone (17 years old). She once at seven (or was it eight?) in a sitting!
This potato salad is a bright and refreshing accompaniment to our Symone’s Ras El Hanout Dry Rubbed Chicken Drumsticks. This salad can be made up to 2 days in advance. It tastes best at room temperature, so remove from refrigerator an hour or so before serving.
