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The North African Kitchen

By Fiona Dunlop

Published 2008

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Tunisia’s much loved ‘four spices’ mix is composed of 50 per cent coriander seeds, 25 per cent caraway seeds, 10 per cent dried red chillis (seeds removed) and 15 per cent peeled and dried garlic cloves. Mix, dry thoroughly in the sun, add some sea salt then whiz in a blender. Keep it in an airtight container.

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