Tabil (tunisian spice)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Coriander seeds |
| 1½ | teaspoon | Caraway seeds |
| 2 | Cloves garlic | |
| 1 | teaspoon | Dried crushed chill |
Directions
This mixture is specific to Tunisia. Tabil means coriander, but generally refers to this blend of ingredients.
Pound all the ingredients in a mortar, then dry in a preheated oven at 200 degrees for about half an hour. When quite dry, grind to a fine powder and keep in an airtight jar for up to 4 months.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #632 by "Mary Spyridakis" <MSpork@...> on Jun 2, 97