Ras el hanout, which translates
literally as "head of the
shop", originated in the
Meghribi villages of North Africa.
It is a complex and distinctive mix
of about 20 to 27 spices and herbs,
the quantities of which vary
according to the maker. Specific
quantities are a much guarded
secret from one spice shop to the
next, and blending is considered an
art. Ras el hanout is used with
poultry, meat, game, rice and
couscous. It can be found already
mixed, like in specialty stores. If
you are unable to find it, here is
a simple recipe for you to make
your own.