Moroccan Rub Recipe

Transport your taste buds to the vibrant souks of Morocco with this exotic spice rub! Inspired by the classic *Complete Illustrated Book of Herbs*, this recipe combines the fiery heat of homemade harissa with a fragrant Moroccan blend. Perfect for meats, vegetables, and even eggs, this rub is easy to make and will keep for up to a month, allowing you to enjoy the taste of Morocco anytime. Get ready for an unforgettable culinary adventure!

Prep Time 40 mins
Cook Time 40 mins
Calories 306.1 kcal
Protein 5g
Rating 5.0 (1 Reviews)
Moroccan Rub

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Moroccan Rub

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How to Make Moroccan Rub

  1. **Harissa Paste:**
  2. Soak 10 dried chili peppers in 1 cup of hot water for 30 minutes. Drain well, remove stems and seeds.
  3. Combine soaked chilies, 4 cloves garlic, 1 teaspoon salt, and 2 tablespoons olive oil in a food processor.
  4. Blend until a smooth paste forms.
  5. 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.
  6. Transfer to an airtight container, top with a thin layer of olive oil, and refrigerate for up to one month.
  7. Before using, thin with 1-2 tablespoons olive oil and the juice of 1/2 lemon, or hot stock, to your desired consistency.
  8. **Moroccan Rub:**
  9. 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.
  10. Grind the spices until finely ground and well combined.
  11. 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

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