Ras el hanout

Time 5 minutes
Yields Makes 1/2 cup
Ras el hanout

Grind the coriander, fennel, peppercorns, cumin and sesame seeds in a pepper mill or mortar. Mix with ground nutmeg and turmeric. Store in a tightly sealed jar.

From Farid Zadi. Literally “the head of the shop,” this is the Algerian term for a curry-like mixture of spices. Zadi used the following spices for the tagine recipe, but he emphasizes that there is no single recipe; you must “follow your nose” to give a combination of sweet, hot and floral aromas.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.