Moroccan Dry Rub

Cooking Kosher with COR

North African Dry RubThis North African flavoured rub is great on chicken, but equally good when used to flavour vegetarian dishes, like a chickpea stew or tofu. Keep the wet and dry ingredients separate until you are ready to use the rub, as the fresh ingredients will spoil after a while and you don’t want to lose all that good rub!

Ingredients:

Dry Ingredients:

3 teaspoons salt
3 teaspoons sweet paprika
5 ½ teaspoons ground cumin
4 teaspoons black pepper
4 teaspoons ground coriander
3 teaspoons cayenne
3 teaspoons ground ginger
1 ½ teaspoons turmeric
5 ½ teaspoons ground cinnamon

Wet Ingredients:

If using the entire 1 cup batch of rub at once:
5 cloves of garlic, minced
3 lemons worth of zest, minced*

If using one portion of the rub (about 3 tablespoons):
1 clove of garlic, minced
½ lemon worth of zest, minced*

* Click here for my tips on zesting.

View original post 124 more words

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s