Ras El Hanout which translates into English as "The Head of the Store" is used in at least Morocco and Algeria. I have heard that Tunisia uses it as well.
I have found that every person who makes it by hand makes it differently. It isn't an exact recipe per say, in fact there are other ingredients that some cooks add and many herbs and spices that others leave. The blend that I liked the best was given to me by family in Southern Algeria, so it's hard to come by here in the States and some of the herbs and spices are not even available here.
Take a pinch or two of each herb and grind them together by hand or blender and store in an airtight jar.
Of course you could always go to Amazon and buy a jar of it, see if you like that and attempt to recreate it to suite your own personal preference.
Whole Star Anise
Green Cardamon Pods
Dried Rose Buds
Black Pepper Corns
White pepper Corns
Dried Orris Root
Black Seeds or Nigella Sativa Seeds
Dried Blue Ginger, Galangal or Chinese Ginger
Melegutta pepper, Alligator Pepper, Grains of Paradise or Guinea Pepper
If one doesn't have these spices a pinch of cumin, paprika, and caraway will suffice! LOL