Moroccan Rub
- Ready In:
- 40mins
- Ingredients:
- 15
- Yields:
-
1 batch
ingredients
-
Harissa Mixture
- 8 dried chilies
- 2 garlic cloves, peeled
- 1⁄2 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon ground caraway
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
-
Moroccan Rub
- 1 teaspoon saffron
- 1 teaspoon harissa
- 1 teaspoon ground cardamom
- 4 cloves
- 1 teaspoon cumin seed
- 2 garlic cloves
- 3 tablespoons fresh mint leaves
- 3 tablespoons fresh coriander leaves
directions
-
Harissa Mixture:
- Soak dried chilies in hot water for 30 minutes, drain, remove stems and seeds. ( If using fresh chillies ignore this step.).
- Place chilies, garlic, salt and olive oil in a food processor; blend to a paste.
- Add the remaining spices and blend well, pack into an airtight container and top with a thin layer of olive oil, will keep for a month in refrigerator.
- Before using thin with a little oil and lemon juice or hot stock.
-
Mococcan Rub:
- Place all ingredients in your motar and pound with your pestle until everything is fine and well combined. Store in an airtight container in fridge for up to 1 month.
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Reviews
-
I already had harissa made so this was super quick and easy. For the rub's first outing I simply added some to ground beef and enjoyed a very tasty patty with some leftover bulger salad after a busy day in the city. The patty was delicious. I have some New York Strip's in the freezer and am looking forward to using it on those. Thanks for another winner BK. :D
RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.