This recipe and others can be found in the following article:
Moroccan Tagines
by Nancy Gerlach
Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations
Ingredients
Instructions
Heat a heavy skillet over high heat, add the caraway, cumin, cardamom, cinnamon, allspice, and cloves and dry-roast until the seeds darken and become fragrant, being careful that they don't burn. Allow the mixture to cool completely.
Place the toasted mixture in a spice mill or coffee grinder along with the lavender, and process to a fine powder. Sift the mixture if you want a fine blend.
Combine the toasted mix with the remaining ground spices and stir to blend. Store in an airtight container in a cool, dark, dry place for up to 4 months.
Servings |
2 to 3 tablespoos |
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This recipe and others can be found in the following article: Moroccan Taginesby Nancy Gerlach
Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations Ingredients1 teaspoon caraway seeds 1 teaspoon cumin seeds 1/4 teaspoon cardamom seeds One 2-inch piece cinnamon stick 6 allspice berries 4 whole cloves 1/2 teaspoon dried lavender (optional) 1 1/2 teaspoons freshly ground black pepper 1 teaspoon ground ginger 1 teaspoon ground coriander 1/2 teaspoon ground cayenne 1/4 teaspoon ground nutmeg 1/4 teaspoon ground turmeric
InstructionsHeat a heavy skillet over high heat, add the caraway, cumin, cardamom, cinnamon, allspice, and cloves and dry-roast until the seeds darken and become fragrant, being careful that they don't burn. Allow the mixture to cool completely. Place the toasted mixture in a spice mill or coffee grinder along with the lavender, and process to a fine powder. Sift the mixture if you want a fine blend. Combine the toasted mix with the remaining ground spices and stir to blend. Store in an airtight container in a cool, dark, dry place for up to 4 months.
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