I was deep into preparing the aubergine shawarma; all the aubergines were cut, salted and resting while they released their liquids; the onions were just in the pan… and then I realised we did not have any of that mysterious “ras el hanout” spice mix. I did not even know how it looked like!
Not being one to panic (as we have a decently stocked spice selection in the kitchen), but also not being one with her hands on a device connected to the internet, I requested help from Devvers, who was in front of a computer:
Can you tell me which spices go into ras el hanout?
After a brief search, of course the bbc food website emerged to the top with this seemingly never-ending list of ingredients:
This is my version of a recipe from Honey & Co published in the FT magazine.
It is a bit tedious to make the first couple of times, because there are things you have to do in a sequence and others can be done in parallel (to save time), so it’s a bit hard to visualise it all in your head initially, but once you internalise the instructions (which I’ve also “streamlined” to my liking) it should be fairly fast to get it going.
This is how I see it in my head:
Apart from the flavour itself, what I also really like is that you can cook a big portion of this and keep them in the fridge for easy consumption later. I put them on a box and re-heat a portion on the microwave before serving.