Prep 5 mins
Cook 0 mins
There are as many different recipes for this as there are Moroccan cooks; this is the blend I learned in culinary school and it's darn tasty. This recipe assumes you are using all pre- ground spices, but it's even better if you start with whole spices, toast them, and grind yourself.
- 4 tablespoons coriander
- 2 tablespoons ginger
- 2 tablespoons cardamom
- 1 1⁄2 tablespoons cumin
- 1 1⁄2 teaspoons cinnamon
- 1 tablespoon turmeric
- 1 tablespoon black pepper
- 1 1⁄2 teaspoons mace
- 1 1⁄2 teaspoons cayenne pepper
- 3⁄4 teaspoon clove
- Combine all ingredients and mix well. Store in an airtight jar.
I used this in several dishes during ZWT - thanks for sharing it :)
This is a great spice blend. I mixed one tbsp with 2 tbsp olive oil and 1/4 c grated onion to marinate my chicken kabobs. Excellent flavor. Thanks for sharing the recipe.
This is great on chicken. Made for ZWT9 for Hot Stuff.