Ingredients:

• 4 ounces of any dried chiles 
• 1 teaspoon of caraway seeds
• 1 teaspoon of coriander seeds
• 1 teaspoon of cumin seeds
• 3 or 4 cloves of peeled garlic
• 1 teaspoon of  kosher salt
• 2 tablespoons of olive oil

Instructions:

1. Put the chilies in a bowl and cover with boiling water for 30 minutes.
2. In a dry pan, toast the caraway, coriander, and cumin seeds on low heat until they’re fragrant. 
3. Put the spices in a spice grinder or use a mortar and pestle. 
4. Strain the chilies but save the water in a separate bowl. 
5. Take the stem and seeds out of the chilies and put them into a food processor with the spices, garlic, and salt. 
6. Run the food processor and drizzle in olive oil until a paste forms. If it seems too thick, add in the reserved water. 
7. Taste it, season it more if necessary and then pour it into a jar and cover with a little more olive oil.
8. Use for up to a month, but make sure you top it with extra olive oil every time you take from it!

The post Try This Homemade Harissa Paste and Let Your Tastebuds Go Wild appeared first on falafelandcaviar.com.

Ingredients

The ingredients for this spice blend are:
1 teaspoon of ground cumin
1 teaspoon of ground ginger
1 teaspoon of salt
3/4 teaspoon of black pepper
1/2 teaspoon of ground cinnamon
1/2 teaspoon of coriander
1/2 teaspoon of cayenne pepper
1/2 teaspoon of ground allspice
1/4 teaspoon of ground cloves

Recipe

Once you’ve gathered all the spices, simply put them all into a bowl and whisk well.

You can also easily double or triple this recipe if you want to give them out as gifts, or if you know you’ll be using a lot.

This spice blend works especially well with lamb, as it is eaten often in Moroccan cuisine. You can also modernize it by using it in lamb burgers instead of regular beef!

The post You Can Make This Incredible North African Spice Blend at Home appeared first on falafelandcaviar.com.

Ingredients:

• 4 ounces of any dried chiles 
• 1 teaspoon of caraway seeds
• 1 teaspoon of coriander seeds
• 1 teaspoon of cumin seeds
• 3 or 4 cloves of peeled garlic
• 1 teaspoon of  kosher salt
• 2 tablespoons of olive oil

Instructions:

1. Put the chilies in a bowl and cover with boiling water for 30 minutes.
2. In a dry pan, toast the caraway, coriander, and cumin seeds on low heat until they’re fragrant. 
3. Put the spices in a spice grinder or use a mortar and pestle. 
4. Strain the chilies but save the water in a separate bowl. 
5. Take the stem and seeds out of the chilies and put them into a food processor with the spices, garlic, and salt. 
6. Run the food processor and drizzle in olive oil until a paste forms. If it seems too thick, add in the reserved water. 
7. Taste it, season it more if necessary and then pour it into a jar and cover with a little more olive oil.
8. Use for up to a month, but make sure you top it with extra olive oil every time you take from it!

The post Try This Homemade Harissa Paste and Let Your Tastebuds Go Wild appeared first on falafelandcaviar.com.

Ingredients

The ingredients for this spice blend are:
1 teaspoon of ground cumin
1 teaspoon of ground ginger
1 teaspoon of salt
3/4 teaspoon of black pepper
1/2 teaspoon of ground cinnamon
1/2 teaspoon of coriander
1/2 teaspoon of cayenne pepper
1/2 teaspoon of ground allspice
1/4 teaspoon of ground cloves

Recipe

Once you’ve gathered all the spices, simply put them all into a bowl and whisk well.

You can also easily double or triple this recipe if you want to give them out as gifts, or if you know you’ll be using a lot.

This spice blend works especially well with lamb, as it is eaten often in Moroccan cuisine. You can also modernize it by using it in lamb burgers instead of regular beef!

The post You Can Make This Incredible North African Spice Blend at Home appeared first on falafelandcaviar.com.