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Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low

Method

  • step 1

    Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don’t be tempted to skip this stage, as it really enhances the flavours.

  • step 2

    Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.

Recipe from Good Food magazine, June 2013

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.5 out of 5.9 ratings

peternxjTvSdh

The 5 minute timing at the top is a bit of a joke. It takes that long to heat up the cast-iron saucepan to dry fry the spices, and at least the same again for the dry frying itself. Allow an hour. It's quite a lot of work, but worth the effort in the end.

dhoohar avatar
dhoohar

I took me about 10 minutes. No need to allow an hour!

Júlia Láng avatar

Júlia Láng

cant comment on the authenticity but its really nice. with the amounts given i filled up a sainsburys glass spice jar

espargal

A star rating of 5 out of 5.

I am fairly new to Moroccan cooking so cannot comment on how authentic this recipe is. I looked at several recipes and they do vary quite a lot in ingredients, I chose this one as I had the ingredients to hand. I have made several dishes with it and they were delicious. So I am going to stick with…

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