Tunisian Rub Tabil Food

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.

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.

TUNISIAN RUB (TABIL)

Steps:

• Combine coriander, cumin and caraway seeds in a dry skillet.
• Cook over medium heat, shaking the pan to ensure even cooking, until toasted and fragrant, about 3 minutes.
• Remove and cool.
• Grind all ingredients together in a mortar or spice mill.
• Keeps in an airtight jar away from light and heat for up to 6 months.

TABIL SPICE MIX

Steps:

• Place everything in a spice mill or other grinder and grind finely.
• Store in an airtight jar at room temperature.

TABIL SPICE BLEND

Steps:

• Finely grind coriander seeds, cumin seeds, caraway seeds, and crushed red pepper flakes in a spice mill. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.

TUNISIAN RUB / TABIL

Steps:

• 1. Combine the coriander, cumin, and caraway seeds in a dry skillet and cook over medium heat, shaking the pan to ensure even cooking, until toasted and fragrant, about 3 minutes. Transfer to a bowl and let cool.2. Place the mixture in a mortar and grind to a fine powder with the pestle. Or use a spice mill. Store in an airtight jar away from heat and light for up to 6 months. Makes about 1/2 cup enough for 3 to 4 pounds meat, poultry, or seafood

TABIL - DRY CORIANDER SPICE MIX FROM TUNISIA

Steps:

• Place coriander, cumin, caraway, and red pepper flakes in small skillet. Toast spices 3 minutes over medium-low heat, or until darkened and fragrant, swirling pan constantly. Transfer to bowl, and stir in garlic powder. Cool.
• Finely ground spice mixture in spice grinder, coffee grinder, or mortar and pestle. Store in airtight container.