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Rafi Cohen, Raphael, Tel Aviv

Ras-El-Hanoot ('Top of the Store') is a Moroccan spice mixture for which every spice vendor has a secret formula. It is used to season meat.

Ingredients (makes half a cup)
  • 2 tablespoons paprika

  • 2 tablespoons tumeric

  • 1 tablespoon fennel seeds

  • 1 tablespoon aniseed

  • 2 tablespoons dry coriander seeds

Pound all of the ingredients together in a mortar and pestle (or use the bottom of a glass) to a coarse, not fully ground, texture. Keep any unused porion in a tightly closed jar.

photo: Dania Weiner

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