Moroccan Spice Rub, also known as ‘ras el hanout’, really means “top shelf” or the best spices in the shop.
Having said that, no two Moroccan Spice Rubs are the same. I’m not sure if this version would be considered authentic, but it is my version and I have used it both on chicken and lamb. If you use the quantities in the recipe, you will find that you will have enough for maybe 2 or 3 applications, but not to worry, it keeps well in a jar with a tight fitting lid.
Ingredients
- 1 tbsp ground cinnamon
- 1 tbsp chili powder
- 1 tbsp ground coriander
- 1 tbsp ground ginger
- 1 1/2 tbsp brown sugar
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 tbsp kosher salt
- 1 tbsp ground black pepper
- 1/2 tbsp ground cloves
- 1/2 tbsp ground fennel
- 1/2 tbsp Ground Allspice
- 1/4 tbsp cayenne pepper
- 1/4 tbsp ground sumac
