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Tunisian rub




Source of Recipe


Recipe printed in the Montréal 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 salt

Recipe



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.