Tuesday, January 8, 2008

Moroccan Spice Rub

The other day I was going through my magazine rack, full of old Food and Wine magazines. I decided to peruse each one of the magazines for any recipes before I tossed them in the recycling bin. To my surprise, I actually found a handful of recipes that I would actually make. I say only a handful because, honestly, Food and Wine recipes are to high-falutin' for me.

This recipe is for a Moroccan Spice Rub. According to Food and Wine, the best uses for this spice rub are on beef, chicken, pork, and lamb. I tried it on some skirt steak, and I highly recommend it.

Moroccan Spice Rub
Makes about 1/3 cup

1 T ground coriander
1 T ground cumin
1 T ground chile powder
1 T light brown sugar
1 1/2 tsp kosher salt
1/2 tsp cinnamon
1/2 tsp caraway seeds, crushed
1/2 tsp freshly ground black pepper

In a small bowl, combine all of the ingredients, pressing out any lumps of brown sugar.



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Katy said...

Brown sugar!!! That one I wouldn't have guessed, but it makes sense, now that I think about it. I will definitely be trying this combination!

Psychgrad said...

Interesting sounding rub. I've added it to my favorites to try it at some point. Thanks!

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