Great with roasted or grilled pork and lamb. Keeps for a few weeks at room temperatures in an airtight container
Makes about 1 cup/240mL
INGREDIENTS
- course sea salt: .25 cup/60mL
- ground cumin: 1 Tb
- ground coriander: 1 Tb
- sumac: 1 Tb
- onion powder: 1 Tb
- smoked spanish paprika: 1 Tb
- fennel seeds 1 Tb
- light brown sugar: .33 cup/80mL
STEPS
- Incorporate all ingredients with a mortar and pestle (or place in a plastic bag and grind together with your palm or a rolling pin.
- Rub over meat for an hour or overnight.
- Store in an airtight container.