[Sca-cooks] Moroccan Spice Blend

[Jeanne]

Not sure how period this is but it IS good!

For superior flavor, author recommend using whole spices and grinding them
yourself.

About 4 1/2 cups.

1 1/2 cups dried cilantro
1 1/2 cups dried parsley
1 cup dried mint
3 tbsp dried onion flakes
2 tbsp dried marjoram
1 tbsp ground  cumin
1 tsp ground cinnamon
1 tsp white pepper
3/4 tsp cayenne powder
1/4 tsp ground cloves
1/4 tsp ground cardamom seeds
1/4 tsp grind nutmeg

Combine all ingredients, mixing well.  Store in airtight container in a
cool, dark place.

Suggested uses:

~An excellent seasoning for lamb and is also good on veges.

~ Make a marinade for lamb dishes such as shish kebabs by combining 1/4 c
Moroccan Spice Blend with 1 cup dry red wine and 1/2 olive oil.

Taken from:

Herb Mixtures & Spicy Blends

Introduction by Maggie Oster
Edited by Deborah L. Balmuth

ISBN  0-88266-919-2  1996 Storey Communications Inc.

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