Moroccan Spice Rub

This spice rub captures the flavor profile of the North African desert.  It was originally designed to be rubbed into a Cherrywood Smoked Moroccan Spice-Rubbed Leg of Lamb,  yet it can also be used on duck (breasts or leg | thigh, chicken (whole or parts), eggplant, squash or even a buffalo steaks.

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Jul 2009 | Issue #31

Moroccan Spice Rub

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A blend of savory and sweet spices, mimicking the flavors of the Moroccan desert.

• CuisineMoroccan

Servings	Prep Time
3/4 cup	5 minute

Servings Prep Time 3/4 cup 5 minute

Moroccan Spice Rub Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe A blend of savory and sweet spices, mimicking the flavors of the Moroccan desert. CuisineMoroccan Servings Prep Time 3/4 cup 5 minute Servings Prep Time 3/4 cup 5 minute

Ingredients

• 2 tablespoon salt, kosher
• 1 teaspoon coriander, ground from Savory Spice Co.
• 1 teaspoon cumin, ground, organic from Savory Spice Co.
• 1 teaspoon peppercorns, black, Tellicherry, organic, freshly cracked from Savory Spice Co.
• 1 teaspoon onion, white, dehydrated, toasted from Savory Spice Co.
• 1/2 teaspoon allspice, ground from Savory Spice Co.
• 1/2 teaspoon chili, cayenne, ground, optional, from Savory Spice Co.
• 1/2 teaspoon cinnamon, Ceylon, ground, organic from Savory Spice Co.
• 1/2 teaspoon garlic, dehydrated: roasted granulated from Savory Spice Co.
• 1/2 teaspoon ginger, Peruvian, ground, organic from Savory Spice Co.
• 1/2 teaspoon turmeric, ground, organic from Savory Spice Co.

Servings: cup

Units:MetricUS Imperial

Instructions

• Measure out all the spices above and add them into a bowl and whisk together well. This recipe can be doubled and used with other Moroccan dishes.