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North Africa
A Night in Morocco
From the souks of Marrakech to your kitchen
$32 / box
4 spices · 2oz each
Ras el HanoutHarissa Spice MixTan-Tan Moroccan SeasoningMarrakech
From the souks of Marrakech to your kitchen
Morocco sits at the crossroads of Africa, Arabia, and the Mediterranean, and its spice markets reflect every one of those influences. This box brings you four of the most essential Moroccan blends, the building blocks of tagines, couscous, chermoula marinades, and roasted vegetables.
The crown jewel of Moroccan cooking. 'Ras el Hanout' means 'top of the shop', a blend of the spice merchant's finest ingredients. Expect warming cinnamon, earthy cumin, floral rose petals, and a dozen more aromatics.
The fiery heart of North African cooking. This dry blend captures the essence of harissa paste, hot peppers, caraway, coriander, and garlic, in a versatile dry rub form.
Named after the ancient caravan city of Tan-Tan on Morocco's southern coast. A balanced everyday Moroccan blend, less complex than Ras el Hanout, perfect for weeknight cooking.
A signature blend inspired by the street food of the Djemaa el-Fna, the famous night market at the heart of Marrakech. Bold, fast, and intensely aromatic.
The definitive Moroccan one-pot dish, slow-cooked lamb shoulder with dried apricots, almonds, and a generous hand with the Ras el Hanout.
Brown the lamb in batches with oil and Ras el Hanout until deeply coloured.
Soften the onion in the same pan, then add Harissa Spice Mix and cook 1 minute.
Return lamb to pan, add stock and apricots. Bring to a simmer.
Cover and cook on low heat for 2 hours until lamb is falling apart.
Scatter almonds and fresh coriander over the top. Serve with couscous.
Moroccan spice merchants in the medina can have up to 100 different ingredients in their Ras el Hanout. Each family and each merchant keeps their exact recipe a closely guarded secret passed down through generations.