Tunisian five-spice powder

Preparation info
  • Makes

    3 tablespoons

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

According to Jill Norman in The Complete Book of Spices, this Arabic blend, known as qãlat daqqa, is used to give lamb tagines and vegetable dishes in Tunisian cooking a warm sweetness. It goes particularly well with eggplant.