Tabil (tunisian Spice)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Tunisian | Mid-east, Mixes and s | 1 | Servings |
INGREDIENTS
| 1 | T | Coriander seeds |
| 1 1/2 | t | Caraway seeds |
| 2 | Cloves garlic | |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 34
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 3.3mg
Potassium: 130mg
Carbohydrates: 6.3g
Fiber: 3.4g
Sugar: <1g
Protein: 1.6g