This blend is great for dry marinating a whole rack of lamb before roasting it; serve it with yogurt sauce made with a pinch of the blend. It also adds a warm, savory element to Israeli couscous.
Recipe by Lior Lev Sercarz from The Spice Companion
Makes about 3 tablespoons/22 grams
1 1/2 tablespoons/10 grams cumin seeds, toasted and coarsely ground
1 tablespoon/5 grams coriander seeds, toasted and coarsely ground
1/2 heaping teaspoons/5 grams caraway seeds, toasted and coarsely ground
1 teaspoon/1 gram crushed dried oregano leaves
scant 1/2 teaspoon/1 gram black peppercorns, coarsely ground
1. Weigh (preferable) or measure out the spices individually.
2. Toast the cumin and coriander and caraway seeds in a skillet over medium heat. Stir constantly and stop when the spices smell fragrant. Remove to a cool bowl.
3. Grind all spices except oregano together in a dedicated spice grinder. We like this one.
4. Mix ground spices together in a bowl with oregano. Store in an airtight container.