I used this in Um Safia's Preserved Lemon Chicken Tagine for the Tagine!, which turned out delicious and saved me from having to make a special trip to the spice store. Very easy to make! Thanks for posting,
WOW. this is pungent, rich and sweet all at the same time. I used 1/2 a tsp less than ask for of salt and I think that actually using half would have suited me better personally. I'm going to have grand fun experimenting with this. I didn't measure the final yield but it makes considerably more than 1/4 cup.