Name: Tabil (Tunisian Spice)
Ingredients: 1 tb Coriander seeds; 1 1/2 ts Caraway seeds; 2 Cloves garlic; 1 ts Dried crushed chill

[Thoughts about truth]: 1. Thinking you know the truth isn’t arrogant or intolerant; arrogance comes from having the wrong convictions about how to treat people who don’t share it with you. 2. The whole point of searching for truth is to find it; saying that the important thing in life isn’t having truth but searching for it is like saying that the important thing in sickness isn’t getting well but seeing doctors. 3. Reasoning depends on faith; falsely placed faith will keep you from the truth, but rightly placed faith will help you find it. 4. It doesn’t make sense that there is no truth because then it wouldn’t even be true that there isn’t. 5. It doesn’t make sense to claim truth can’t be found because to claim anything at all is to imply that the claim is true. 6. The biggest and most important truths aren’t harder to find than the little ones; in fact they’re easier because God has provided help. 7. Truth isn’t whatever you sincerely believe; only a mighty magician could make something true just by thinking it. 8. Popular agreement doesn’t make a statement true; people have been swallowing nonsense since the world began. 9. The slogan that truth is whatever works isn’t a pathway to the truth; it’s a wall to keep it out.

J. Budziszewski

CATEGORY	CUISINE	TAG	YIELD
Grains	Tunisian	Mixes and s, Mid-east	1	Servings

INGREDIENTS

1	tb	Coriander seeds
1 1/2	ts	Caraway seeds
2		Cloves garlic
1	ts	Dried crushed chill

INSTRUCTIONS

This mixture is specific to Tunisia. Tabil means coriander, but generally
refers to this blend of ingredients.
Pound all the ingredients in a mortar, then dry in a preheated oven at 200
degrees for about half an hour. When quite dry, grind to a fine powder and
keep in an airtight jar for up to 4 months.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #632
by "Mary Spyridakis" <MSpork@msn.com> on Jun 2, 97

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