The blend's Arabic name translates to "head" or "top of the shop," and variations can contain up to 27 different spices, depending on the recipe. Each spice vendor or Moroccan cook claims his or her version to be the best. We like this versatile mix, which is easy to combine and can be used to perk up roasted vegetable dishes or rice.
2 1/2 teaspoons kosher salt
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground red pepper
1 teaspoon ground allspice
1 teaspoon saffron threads, crushed
1/2 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
How to Make It
Combine all ingredients in a small bowl. Store in an airtight container for up to 1 month.
Amazing combination of spices that will hit your entire tounge. Make sure to grind all the spices and if you like it as much as I did consider adding more. I had it with the chickpeas and pine nut onion sause.
This made quite a bit of a lovely, fragrant spice mixture in spite of not having the saffron. Since the article said there are many variations on this mixture I figured it was still pretty authentic. I rubbed it generously on chicken quarters and roasted them at 450 for a fantastic and easy main dish. I served it with the couscous recipe that was also in the article for a delicious meal.
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