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.

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