Tunisian Rub Tabil Recipes

Steps:

• Combine coriander, cumin and caraway seeds in a dry skillet.
• Cook over medium heat, shaking the pan to ensure even cooking, until toasted and fragrant, about 3 minutes.
• Remove and cool.
• Grind all ingredients together in a mortar or spice mill.
• Keeps in an airtight jar away from light and heat for up to 6 months.

Steps:

• 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.

Steps:

• Combine coriander seeds, garlic, caraway seeds, crushed red pepper flakes and grindin a spice / coffee grider or in a mortar & pestle.
• Spread out onto a baking tray and dry in a low oven (200°F) for about 1 hour.
• Cool, grind again as fine as possible. Add the ras el hanout & store in an airtight jar in a cool, dark place for up to 4 months.

Steps:

• 1. Combine the coriander, cumin, and caraway seeds in a dry skillet and cook over medium heat, shaking the pan to ensure even cooking, until toasted and fragrant, about 3 minutes. Transfer to a bowl and let cool.2. Place the mixture in a mortar and grind to a fine powder with the pestle. Or use a spice mill. Store in an airtight jar away from heat and light for up to 6 months. Makes about 1/2 cup enough for 3 to 4 pounds meat, poultry, or seafood

Steps:

• Finely grind coriander seeds, cumin seeds, caraway seeds, and crushed red pepper flakes in a spice mill. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.