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Ras el Hanout



125 g

Ras el Hanout

  • 1 tablespoon allspice berries
  • 2 tablespoon raw sugar
  • 1 tablespoon Flaked Sea Salt
  • 2 tablespoon sweet paprika
  • 1 tablespoon ground turmeric
  • 2 tablespoon Ground Coriander
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground ginger
  • 2 tablespoon ground cinnamon
  • 1 teaspoon fennel seeds
  • 7 pods Cardomon
  • 1 tablespoon black peppercorns
  • 1.5 teaspoon ground cloves

Recipe's preparation

    Ras el Hanout
  1. Add all ingredients to the Thermomix bowl.

  2. Dry roast, 5 minutes, Varoma temperature, speed 1-2.

  3. Allow to cool to at least 60 degrees.

  4. Mill on speed 10 for 1 minute.

  5. Store in an airtight container for up to 3 weeks.


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I used hot paprika, and added a little more sugar/salt!

Great sprinkled on hommus; or rubbed into lamb before slow cooking.

Recipe converted to Thermomix from the Maha Middle Eastern Home Cooking book by Shane Delia

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • It really does pay to have a large spice...

    Submitted by Suzi's Kitchen on 2. November 2017 - 11:39.

    It really does pay to have a large spice collection so we can whip up these exotic spice mixes up... Thankyou so much for sharing.

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