My Global Food Challenge


Lamb Chops with Spice Rub from the New Dutch Kitchen (Morocco)

“New Dutch Cuisine” fusion (Dutch/Moroccan/Turkish) – combination of tender lamb chops from the Dutch island of Texel with a spice rub containing ras el hanout (a Moroccan spice blend) and pul biber (Turkish red chilli pepper flakes), sea salt and caraway seeds. Its intense hit of smoky chili is soothed by sweet cinnamon and a refreshing hint of caraway for an aromatic ‘New Dutch’ marriage.

Yields: 6 Servings


6 lamb chops (preferably Texel lamb chops)
2 1/2 tablespoons spice rub from the New Dutch kitchen
2 tablespoons olive oil


Take the lamb chops out of the fridge and allow them to come to room temperature (30 mins to 1 hr). Rub the lamb chops with the spice mix, applying liberally. Heat the oil in a frying pan over a medium heat.

Fry the lamb chops for about 2-3 minutes a side, depending on the thickness, until burnished bronze on the outside and rosy on the inside. Allow to rest for a minute before serving.

Link to My Post on Morocco:

Cuisine :   Moroccan 

Main Ingredient :   Lamb

Spice Rub from the New Dutch Kitchen (Morocco)

Pungent with Turkish ‘pul biber’ chili peppers and golden thanks to ‘ras el hanout’ (a Moroccan spice blend)

Yields: 6 Servings


1 tablespoon ras el hanout
1 tablespoon pul biber (Turkish red chili flakes)
1/4 teaspoon caraway seeds
1/4 teaspoon sea salt


Combine ingredients in a small bowl. Use as a spice rub to add a punch of fiery flavor to lamb chops, chicken or pork.

Cuisine :   Moroccan 

Main Ingredient :   Spice Blend

The spice rub can be made in advance and stored in an airtight container.

Ras El Hanout Spice Blend (Morocco)

Ras El Hanout is a complex, aromatic Moroccan spice blend. Most recipes include
cardamom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and turmeric,
but 30 or more ingredients might be used. Typically prepared by grinding together
whole spices, dried roots and leaves, this recipe keeps things simple by using ground spices.

Yields: Several Uses


2 teaspoons ground ginger
2 teaspoons ground cardamom
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves


Blend all of the spices in a bowl. Transfer to a glass jar, and store in a dry, dark place.Use Ras El Hanout to season tagines, stews, meat, poultry, fish and vegetables.It keeps well for several months.


Link to My Post on Morocco:

Cuisine : Moroccan

Main Ingredient : Spice Blend

Ras El Hanout’s literal translation from Arabic is “head of the shop,” implying that it’s “the best (or top) of the shop.” While some Moroccans might use it in daily cooking, the majority reserve it for specialty dishes. Moroccan Recipes with Ras El Hanout will give you ideas on how to season with it.

Morocco on map of Africa

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