Ingredientes para Moroccan Rub
- 10 dried chili peppers
- Garlic Cloves
- 1 teaspoon salt
- 2 tablespoons olive oil (plus extra for thinning harissa and storing)
- Ground Caraway
- 1 teaspoon ground coriander (plus 1 tablespoon for Moroccan Rub)
- 1 teaspoon ground cumin
- Saffron
- Harissa
- Ground Cardamom
- Cloves
- Cumin Seed
- Fresh Mint Leaves
- Fresh Coriander Leaves
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Cómo preparar Moroccan Rub
- **Harissa Paste:**
- Soak 10 dried chili peppers in 1 cup of hot water for 30 minutes. Drain well, remove stems and seeds.
- Combine soaked chilies, 4 cloves garlic, 1 teaspoon salt, and 2 tablespoons olive oil in a food processor.
- Blend until a smooth paste forms.
- Add 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, and 1/4 teaspoon cayenne pepper (optional). Blend until well combined.
- Transfer to an airtight container, top with a thin layer of olive oil, and refrigerate for up to one month.
- Before using, thin with 1-2 tablespoons olive oil and the juice of 1/2 lemon, or hot stock, to your desired consistency.
- **Moroccan Rub:**
- In a mortar and pestle, combine 2 tablespoons ground cumin, 1 tablespoon ground coriander, 1 teaspoon paprika, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon black pepper, and 1/2 teaspoon salt.
- Grind the spices until finely ground and well combined.
- Store in an airtight container in the refrigerator for up to one month.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
7g
Fat
19g
Carbs
4g
