Provided by Grocery Shopping Network
Mix the cumin, paprika, coriander, salt, pepper, cinnamon, allspice, cloves, and cayenne thoroughly. Rub on the surface of the meat. Rub the garlic over the spices and refrigerate overnight. Without the garlic the spices will keep for months in a tightly covered container in the pantry.
Wine Pairing(s)
Tierre Salvaje Cabernet Sauvignon
Valtravieso Crianza
Razor's Edge Shiraz
Montecillo Rioja Crianza
Schmitt Söhne Riesling Kabinett
Freestone Sauvignon Blanc
Chateau Mezain Bordeaux
Stone Cellars Sauvignon Blanc
Magpie 'The Election' Shiraz
Dr. F. Weins-Prum Riesling Spatlese 'Graacher Himmelreich'
Calories From Fat 6 Carbohydrates 2 Calories 15 Dietary Fiber 1
Calcium 30 Iron 1 Sodium 246 Vitamin A 488
This recipe has been added to the following public cookbooks:
Rubs and Marinades
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ☆ ☆ ☆ | arabesqueinde
04/07/09 05:18 PM | One more thing..Also, they don't eat pork in Morocco, they are muslims...:o) |
| ★ ☆ ☆ ☆ ☆ | don't believe it
04/05/09 07:33 PM | moroccan ham an inpossibilityThis is an insult to Morocco. Ham is not a food of that country. As a chef of this country, I can tell you those spices are not compatible with pork. Lamb, yes! |
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