Chef Scott Anderson of Elements in Princeton, N.J., uses this Moroccan spice for recipes with lamb and goat, but you could also use it on chicken and pork.
Makes 1 1/2 cups

Ingredients

  • 12 ounces Greek yogurt
  • 2 Tbsp. minced garlic
  • 1/3 cup Ras el Hanout
  • Salt to taste
  • Juice of 1 lemon

Directions


Stir all ingredients together.

This recipe is part of an article on new, easy ways to spice up your dinner.

NEXT STORY

Next Story

Comment

LONG FORM
ONE WORD