Moroccan Spice

A four-in-one Moroccan spice blend that captures the essence of North African cooking, made to work as a marinade, sauce, sprinkle or paste. As a marinade, mix roughly 50 g spice with 10 ml oil and 120 ml water, coat your protein and rest for a few hours or overnight. As a sauce, stir into yoghurt or tahini. As a sprinkle, dust over roast vegetables, couscous or rice. As a paste, blend with oil, lemon juice, water and a splash of vinegar. Adjust quantities to your own taste.