Prep 5 mins
Cook 0 mins
This spice blend is used extensively in Moroccan cooking.Use the freshest spices you can find. Recipe found on the net.
- 5 teaspoons ground nutmeg
- 5 teaspoons ground cumin
- 5 teaspoons ground coriander
- 2 1⁄2 teaspoons allspice
- 2 1⁄2 teaspoons ground ginger
- 1 1⁄4 teaspoons cayenne pepper
- 1 1⁄4 teaspoons cinnamon
- Mix spices together and store in an airtight container.
I love stirring this seasoning mix into a pot of plain humous with soaked sultanas and agave nectar to give it that authentic morrocan taste. Store bought morrocan humous is often far too bland.
I have added the juice of one lemon to the spice mix when marinating chicken. The sea salt is also a great additive, definitely 'filled it out'. I also marinate the chicken in the fridge overnight. Make sure there is enough as leftovers because it gets better with age.
Definitely a staple. Used it on steaks and chicken -- cant want to make lamb kabobs with it!
I add three twists or so of salt to the meat also -- kind of filled it out, but you can use this as is on pretty much everything