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    RUB: Moroccan Rub


    Source of Recipe


    "Marinades", by Melanie Barnard

    * Exported from MasterCook *

    Moroccan Rub

    Recipe By : Melanie Barnard
    Serving Size : 0 Preparation Time :0:00
    Categories : Rubs, Seasonings, Spices

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 tablespoons paprika
    1 teaspoon salt
    1 teaspoon sugar
    1/2 teaspoon black pepper -- coarsely ground
    1/2 teaspoon ground ginger
    1/2 teaspoon ground cardamom
    1/2 teaspoon ground cumin
    1/2 teaspoon ground fenugreek
    1/4 teaspoon ground cloves
    1/4 teaspoon ground cinnamon
    1/4 teasoon allspice
    1/4 teaspoon cayenne

    In a small bowl, stir together all of the ingredients. Use immediately or store in a tightly covered container for up to 1 month.

    Rub onto the meat or poultry and let stand 15 minutes or refrigerate up to 4 hours before grilling.

    Makes about 2-1/2 tablespoons, enough to rub on 2 pounds of beef or lamb burgers, 2 pounds of beef or lamb for shish kebabs, or 2-1/2 pounds of chicken parts.

    MC format by Judi Mae Phelps (judimae@earthlink.net)


    Description:
    "This is a mild but complex mix of spices that can wake
    up ordinary foods."

    Source:
    "Marinades"

    Yield:
    "2 1/2 tablespoons"

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