Paula Wolfert

Moroccan Mixed Spices

Preparation info
  • Makes

    3½

    tablespoons
    • Difficulty

      Easy

Appears in
top 1000The Slow Mediterranean Kitchen: Recipes for the Passionate Cook
The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

I always smile when I think of the variety of spice mixtures a Moroccan cook has at her disposal—more than in any other Mediterranean country. This particular blend is used for lentils, beans, and potatoes in the city of Tangier.

Ingredients

  • 2 teaspoons sweet paprika
  • 2 teaspoons ground cumin
  • 2 teaspoon