From Morocco to Your Table: The Heart of Spices: Ras el Hanout and the Thousand-Year-Old Story of Tagine
- Devrim Karagoz
- May 18
- 5 min read
A recipe and cultural journey where aromas resist the test of time and patience dances with lamb.
Ras al-Hanout:
Pride of Moroccan Spice Producers
At the heart of Moroccan cuisine, Ras el Hanout takes its name from the Arabic expression meaning “head of the shop.” The name represents the special blend in which the spice maker brings together his most valuable and quality spices. Each spice maker’s blend is unique; some may use just 10 spices, while others may use over 30. But they all promise one thing: an aromatic masterpiece.
Ras el Hanout’s origins lie in Morocco’s intense interaction with Arab, Berber, Ottoman and French cuisines throughout history. Different recipes can be found in every region, from Morocco’s northern port cities to southern desert towns. Basic spices such as cloves, cardamom, cinnamon, ginger, coriander, black pepper and turmeric are often used, along with floral touches such as rose petals, lavender and even saffron.
The most authentic Ras el Hanout blends are still made in the historic herbalist shops of Marrakesh’s Rahba Kedima and Mellah districts, where recipes are passed down from master to apprentice for generations.
Today, this spice blend is a favorite not only in Moroccan cuisine but also in gourmet cuisines around the world. It appears everywhere from meat dishes to vegetable stews, from couscous to lentil soups — and it always makes a difference.
Tagine: North Africa's Thousand-Year-Old Tasty Heritage
Tagine is the name of both the cooking pot and the food cooked in it. This traditional casserole dish with a wide base and conical lid has been used in North Africa for over a thousand years.
Its origins date back to the Berber people. Archaeological findings show that there are traces of dishes made with this cooking method starting from the Abbasid period in the 9th century.
Tagine is even mentioned in literary works such as One Thousand and One Nights .
The design of the tagine is the pinnacle of functionality: as the food cooks, steam rises to the top, condenses on the conical lid and drips back onto the food, sealing in the aroma inside. So the most delicious recipes don't need a lot of water; all they need is time, patience and the right spices.
Today, hand-made, colorfully painted tagine pots can still be found in cities like Marrakesh, Fez, and Casablanca. These pots are not just kitchen utensils; they are also the embodiment of Moroccan culture in ceramics.
Lamb Tagine: A Dish Romancing Ras el Hanout
We have to admit that among all the tagine recipes, this one is the one that has won our hearts.
When you see how lamb and Ras el Hanout go so well together, you will understand better why Moroccan cuisine is so fascinating.
The smells rising as it slowly cooks… the rich yet delicately spicy character of the sauce… And yes, the atmosphere of the house changes as it cooks.
Meat Selection: Lamb Shoulder, Neck or Anything with Lots of Fatty
The heart of tagine is meat, but its soul is patience. You will get the best results with lamb shoulder or neck in this recipe. Fatty, fibrous and slow-cooking meats should be preferred. For those who say, “I don’t like lamb,” beef neck or neck meat can be a good alternative. However, it may be necessary to increase the spices a bit for that intensity.
Ras el Hanout: The Poetry of Spices
At the heart of this recipe lies Ras el Hanout. Cardamom, coriander, cinnamon, ginger, rose petal… they all bring their own voice and together form a harmonious chorus.
The result: warmth and exoticism in one spoon.
Materials
1 kg lamb (arm or neck, coarsely chopped)
2 Tbsp olive oil
1 large onion (chopped)
3 cloves of garlic
1 Tbsp tomato paste
1 tsp fresh ginger (grated)
1 tsp Ras el Hanout (we think a little more would be good!)
1 cinnamon stick
500 ml chicken broth
250ml water
150 g dried apricots
1 lemon peel (grated)
Salt, pepper
For the topping: roasted almonds, fresh coriander
How to Make: Patience, Spices and a Little Love
Mix the lamb with salt and pepper and sear in three batches over high heat.
Set the meat aside; in the same pot, fry the onion, garlic, tomato paste, ginger, Ras el Hanout and cinnamon in that order.
Add the chicken stock and water, then return the seared meat.
Bake in the oven at 180°C for 45 minutes with the lid closed.
Add the apricots and bake for 1 more hour.
Once you take it out, add the lemon zest.
Sprinkle roasted almonds and fresh coriander on top when serving.
Little Secrets
If you don't have a tagine pot, a cast iron pan will do.
If made on the stove, stir frequently as it may stick to the bottom.
Lemon zest and almonds... don't skip them. They make the finale.
Oven, Stovetop or Slow Cooker?
Yes, if someone asks, "Can't it be cooked on the stove?" It is. But the way those spices penetrate the meat, the sauce thickens on its own and turns into an explosion of flavors... that only happens in the oven.
The smell of the tagine coming out of the oven spreads through the house in such a way that before you even sit down to eat, someone says, “What does this smell like?” — the best compliment.
This recipe is not just a dish; it is a gateway to Morocco. A tale of flavors born from the combination of spices, patience and a thousand years of tradition. History on a plate, culture in a spoon. Enjoy!
What Goes With It? – Flavors That Complete the Moroccan Table
Plain couscous: The simplest and most elegant way to balance the tagine's strong aromatic sauce.
Mint yogurt: If you want to add a slightly sour refreshment, you can prepare a small bowl with the yogurt + mint + lemon peel trio.
Moroccan-style olives: Green olives marinated in lemon and coriander add a salty contrast to the table.
Drink Pairing – What to Drink?
Pomegranate syrup soda: It blends beautifully with apricots and spices with its sweet-sour touch.
Brewed mint tea: It is drunk at the end of every meal in Morocco. You can also serve it with your meal if you like.
Naturally fermented grape juice or light red wine (alcoholic alternative): Low tannin, fruity flavors suit this dish.
For the Curious – 3 Tagine Recipes You Must Try in Morocco
Chicken Tagine with Preserved Lemon & Olives
– Extremely balanced with the sharpness of the salty lemon and the saltiness of the olives.
Vegetable Tagine with Chickpeas & Apricots
– A wonderful harmony of sweet and salty flavors for those who do not eat meat.
Meatball Tagine with Eggs (Kefta Mkaouara)
– Moroccan style shakshuka with meatballs cooked in tomato sauce and eggs cracked on top.
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