Gâlat Galat Dagga Tunisian Spice Mix North African Food

GâLAT / GALAT DAGGA - TUNISIAN SPICE MIX - NORTH AFRICAN

Steps:

• Put everything in a spice or coffee gringer (or mortar & pestle) & grind until powdery. (You might want to grate your nutmeg instead of grinding with the other spices).
• Store in an airtight container in a cool dark place & use within 6 months!

BERBERE SAUCE

Steps:

• In a small frying pan, combine the cumin seeds, cloves, cardamom pods, black pepper, allspice, fenugreek and Coriander seeds.
• Cook over medium-low heat, stirring, until lightly toasted, about 1 minute.
• Place in a blender or coffee grinder used for spices, add shallots and whirl until finely ground.
• Discard stems and seeds from chilies. Break up the pods and process until ground.
• Combine with the toasted seasonings and the remaining spices.
• Refrigerate in a well-sealed jar or a tightly closed plastic bag.

TABIL-TUNISIAN SPICE MIX

Steps:

• In a mortar, pound the garlic with the coriander, caraway, and cayenne until it is smooth. Store in the refrigerator or freezer. Keep in the refrigerator if using fresh garlic for up to two months or indefinitely if using powdered garlic, although the pungency will decline as time goes by.
• Makes about 1/4 cup.

TABIL - TRADITIONAL TUNISIAN SPICE MIX

Steps:

• Combine coriander seeds, garlic, caraway seeds, crushed red pepper flakes and grindin a spice / coffee grider or in a mortar & pestle.
• Spread out onto a baking tray and dry in a low oven (200°F) for about 1 hour.
• Cool, grind again as fine as possible. Add the ras el hanout & store in an airtight jar in a cool, dark place for up to 4 months.

NORTH AFRICAN SPICE BLEND

Steps:

• mix all spices together.
• store in an airtight container, use within 1 year.