Warm & Fragrant Blend

A heady mix of spices evocative of the Moroccan Medina. Commonly used as a rub for lamb, chicken or fish, as well as a seasoning for tagines, rice, soups, stews and couscous.

Main Ingredients: sumac, cumin, ginger, orange peel, and other spices.

Deliciouser with: braised lamb and chicken, lentils, root vegetables, couscous

Featured Recipes:

• Braised Lamb Shoulder

• Chicken Shawarma

• Chicken Thighs

• Dip

• Lamb Kebabs

Watch Chef Patrick highlight this spice blend in the Spice Talk series!

Suggested Uses:

• Season hearty soups, stews and tagines

• Use as a rub for chicken, beef and  lamb

• Adds a complex depth of flavor to braised beef, chicken and lamb dishes

• Use with butter and olive oil to baste chicken and turkey

• Season roasted root vegetables

• Flavor couscous, rice, lentils, chickpeas and potatoes

• Make a dip by adding sour cream, mayonnaise and a splash rice wine vinegar- serve with pretzels, fresh vegetables or chips

• Marinade with olive oil and fresh orange juice for steaks, chicken and fish

• Stir into hummus and top with olive oil and a sprinkle of Ras el Hanout to garnish

• Season roasted cauliflower, sweet potatoes and pumpkin