Ras el Hanout Smoking Blend

Name: Ras el Hanout Räuchermischung
Total time: 3 h
Ingredients: 8 g Kreuzkümmel (gemahlen); 7 g Koriander (gemahlen); 4 g Zimt (gemahlen); 4 g Kurkuma (gemahlen); 4 g Ingwer (gemahlen); 3 g Rosenknospen (getrocknet, gemahlen); 3 g Kardamom (gemahlen); 14 g Meersalz

Spice MixOtherHot SmokingMedium3-6 hrs74-80 °C110-125 °CApple + Cherry

Ras el Hanout, meaning 'head of the shop' in Arabic, is a premium North African spice blend with up to 30 ingredients. This simplified smoking version preserves the characteristic rose and lavender aromas that give meat a floral depth. Particularly suitable for lamb and poultry smoked over cedar or apple wood.

Ingredients(for 1 kg)

Cumin (ground)8 g

Coriander (ground)7 g

Cinnamon (ground)4 g

Turmeric (ground)4 g

Ginger (ground)4 g

Rose buds (dried, ground)3 g

Cardamom (ground)3 g

Sea salt14 g

Instructions

Prepare Blend

10 minutes

Thoroughly combine all dry spices in a bowl. For a paste, add 2 tablespoons of argan oil and 1 teaspoon of rose water per kg of meat and mix well.

Prepare Meat

12 hours

Pat the meat dry. For lamb, make deep cuts and insert garlic cloves. Rub generously all over with the ras el hanout paste and refrigerate for 12 hours.

Smoking

3-6 hours

Preheat the smoker to 110-125 °C, add apple and cherry wood chips. Smoke the meat until the core temperature reaches 74-80 °C. The spice crust should be golden brown and aromatic.

Resting Phase

10 minutes

Remove the meat from the smoker and rest uncovered for 10 minutes to allow the floral aromas of the spices to fully develop.

Pro Tip

Add real rose buds (food-grade) and use fresh chili peppers – Ras el Hanout should be complex and multi-layered, not just spicy.

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