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Tabil

As with most spice rubs, there are nearly infinite versions of this, but all have four things in common: Coriander, chile, garlic, and caraway. It’s the latter that gives it a surprising flavor, one that complements meat, especially lamb, beautifully. If you are going to use this as a spice rub on the same day you make it, by all means use fresh garlic. If you plan to store it for a while, use garlic powder. And of course you can substitute preground spices for fresh, but this way is better.

Recipe information

  • Yield

    makes about 1/4 cup

Ingredients

2 tablespoons coriander seeds
1 small dried chile
2 tablespoons caraway seeds
1 teaspoon fennel seeds, optional
1 teaspoon cumin seeds, optional
1/2 teaspoon black peppercorns
1 teaspoon minced garlic or 1 teaspoon garlic powder

Preparation

  1. Step 1

    Combine all the ingredients except the garlic in a small skillet over medium heat. Toast, shaking the skillet occasionally, until the mixture becomes fragrant, a couple of minutes.

    Step 2

    Grind in a spice mill or coffee grinder until powdery. Mix in the garlic; use immediately or, if using garlic powder, store in a tightly covered container for up to several weeks.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsTunisianNorth AfricanAfricanChileVegetableVeganVegetarianGluten FreeNut FreeDairy FreeQuickEasyMake AheadCookbooks
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