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
Preparation
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.
