The name of this Moroccan spice blend—an exotic mix of sweet, savory, and spicy—means 'head of the shop," implying that it's the store's best blend. Use it to season the Lamb Tagine with Chickpeas and Apricots (see recipe), as well as your favorite chicken or vegetable dishes.
Recipe information
Yield
Makes approximately 2 tablespoons
Ingredients
1 1/2 teaspoon coriander seeds
3/4 teaspoon cumin seeds
1/2 teaspoon crushed red pepper flakes
1 1/4 teaspoons ground cinnamon
1 teaspoon paprika
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
Special Equipment
A spice mill
Preparation
Toast coriander and cumin seeds in a small skillet over medium heat, stirring occasionally, until aromatic and slightly darkened, about 4 minutes. Transfer to a spice mill; let cool. Add crushed red pepper flakes. Process until finely ground. Transfer to a small bowl. Add remaining ingredients; whisk to blend. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
Recipe notes
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