Stay Connected with Fine Cooking
  • Facebook
  • Path
  • Twitter
previous
  • Quiche Recipe: Create Your Own
    Quiche Recipe: Create Your Own
  • 10-Minute Strawberry Recipes
    10-Minute Strawberry Recipes
  • How to Make Chocolate Soufflés
    How to Make Chocolate Soufflés
  • Recipes Dads Love
    Recipes Dads Love
  • How to Make Barbecued Chicken
    How to Make Barbecued Chicken
  • Strawberry Mojito
    Strawberry Mojito
  • Ingenious Kitchen Tips
    Ingenious Kitchen Tips
  • How to Roll a Roulade Cake
    How to Roll a Roulade Cake
  • Tour Steven Raichlen's Kitchens
    Tour Steven Raichlen's Kitchens
  • Win Steven Raichlen’s Must-Have Grilling Tools
    Win Steven Raichlen’s Must-Have Grilling Tools
next
Moroccan spice rub

Moroccan Spice Rub

by Stu Stein
Be the first to rate this Recipe

If there's a commercially prepared North African-inspired spice rub that you like, feel free to use it instead for the Moroccan Grilled Chicken Sandwiches. Yields about 1/4 cup.

Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
Get a quick and delicious recipe every day with our FREE Make it Tonight newsletterMake it Tonight Recipe
ingredient discovery
Ingredients paprika cardamom allspice more more
2 Tbs. sweet paprika (preferably Hungarian)
1 tsp. granulated sugar
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. ground ginger
1/2 tsp. ground cardamom
1/2 tsp. ground cumin
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. cayenne

In a small bowl, stir together all the ingredients. Cover the bowl. Stored in an airtight container, the spice rub will keep at room temperature for up to six months.

From Fine Cooking 73 , pp. 42
August 1, 2006

user reviews

Be the first to rate this Recipe