Prep 10 mins
Cook 0 mins
Posted for the Zaar World Tour-Africa! Tabil is said to have been brought to Tunisia in 1492. Tabil(pronounced table) means seasoning in Tunisian. In Africa, tabil is pounded in a mortar and then dried in the sun and is often used in cooking beef or veal.
- 2 large garlic cloves, peeled, chopped and dried in the open air for 2 days (or 2 teaspoons garlic powder)
- 1⁄4 cup coriander seed
- 1 tablespoon caraway seed
- 2 teaspoons cayenne pepper
- In a mortar, pound the garlic with the coriander, caraway, and cayenne until it is smooth. Store in the refrigerator or freezer. Keep in the refrigerator if using fresh garlic for up to two months or indefinitely if using powdered garlic, although the pungency will decline as time goes by.
- Makes about 1/4 cup.
I used fresh garlic and slathered this mixture onto chicken breasts. Served with baked yams and tossed salad! I have tried tabil before, but only the dry spice version.
I made this for the World Tour 2 and will return to leave a better review after I use it. It smells wonderful!
Fabulous spice mix. The flavor is nice and bright.