Tunisian rub
Source of Recipe
Recipe printed in the Montr�al Gazette June 22, 2005
Recipe Introduction
Great for grilled fish or seafood, chicen or meat. This quantity is enough for three to four pounds of meat.
List of Ingredients
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons caraway seeds
2 tablespoons hot pepper flakes
2 tablespoons coarse salt or sea saltRecipe
Combine coriander, cumin and caraway seeds in a dry skillet and cook over medium heat, shaking the pan, until toasted and fragarant, about three minutes. let cool.
Place mixture in a mortar and grind to a fine powder with the pestle ( or use a spice mill). Add red pepper flakes and salt and mix well.
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