Moroccan Rub

This recipe has been submitted for play in ZWT9 - Morocco. Recipe from cookbook The Complete Illustrated Book of Herbs. This rub brings the exotic into our homes, hope you will enjoy this tasty rub. Harissa is a fiercely fiery, chili-based sauce and is wonderful used as a condiment with eggs and couscous-based dishes. Please note: Prep time includes the making of the Harissa Spice Mixture and the Moroccan Rub.

• Ready In: 40 mins
• 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

1. Harissa Mixture:
2. Soak dried chilies in hot water for 30 minutes, drain, remove stems and seeds. ( If using fresh chillies ignore this step.).
3. Place chilies, garlic, salt and olive oil in a food processor; blend to a paste.
4. 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.
5. Before using thin with a little oil and lemon juice or hot stock.
6. Mococcan Rub:
7. 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.