* Exported from MasterCook *

MOROCCAN SPICE RUB

Recipe By :
Serving Size : 16 Preparation Time :0:10
Categories : 0-5G Low Carb Seasoning All Purpose


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp paprika
2 tbsp ground coriander
2 tbsp ground cumin
1 tbsp ground cinnamon
1 tbsp turmeric
2 tsp salt
1/2 tsp cayenne pepper -- (1/2 to 1)
1/4 cup brown sugar twin

Combine all ingredients in a small bowl.
To use on meats or poultry: Mix one tablespoon olive oil and one tablespoon lemon or lime juice. Rub or brush over meat. Coat oiled meat with dry spice mix, using about one tablespoon per pound of meat.

Cover and refrigerate 30 minutes before grilling, broiling or roasting.

Leftover spices may be stored in a small jar or plastic container for several weeks. (Take care not to contaminate the spices by washing hands thoroughly after oiling the meat or chicken and using a clean spoon to remove the spice from the bowl or jar.)

Cooking Notes:
• Grind your our whole cumin and coriander seeds in a spice mill or a mortar and pestle for a coarser blend.
• Make a paste by combining the olive oil and citrus juice with the 1 tablespoon of the dry spices. Brush or rub on meats.
• Add two tablespoons of the rub to one cup plain yogurt for a Moroccan yogurt marinade.












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Per Serving (excluding unknown items): 10 Calories; trace Fat (31.7% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 269mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.

NOTES : NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0 0

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