Tunisian Rub Tabil Recipes
TUNISIAN RUB (TABIL)
Make and share this Tunisian Rub (Tabil) recipe from Food.com.
Provided by Chocolatl
Categories African
Time 10m
Yield 1/2 cup, enough for 3-4 pounds of meat, poultry or sea
Number Of Ingredients 5
Steps:
- Combine coriander, cumin and caraway seeds in a dry skillet.
- Cook over medium heat, shaking the pan to ensure even cooking, until toasted and fragrant, about 3 minutes.
- Remove and cool.
- Grind all ingredients together in a mortar or spice mill.
- Keeps in an airtight jar away from light and heat for up to 6 months.
Nutrition Facts : Calories 268.8, Fat 13.3, SaturatedFat 0.8, Sodium 27966, Carbohydrate 41.5, Fiber 23.7, Sugar 4.5, Protein 13
TABIL - TRADITIONAL TUNISIAN SPICE MIX
Tabil is used to season & enhance many Tunisian dishes. In fact, Tabil means seasoning (it originally referred to the coriander which is the key ingredient in Tabil!) Tabil is often used in conjunction with harissa & added to stews. You can use it as a rub or to season cooked vegetable salads or in dolma stuffing.
Provided by Um Safia
Categories African
Time 1h10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine coriander seeds, garlic, caraway seeds, crushed red pepper flakes and grindin a spice / coffee grider or in a mortar & pestle.
- Spread out onto a baking tray and dry in a low oven (200°F) for about 1 hour.
- Cool, grind again as fine as possible. Add the ras el hanout & store in an airtight jar in a cool, dark place for up to 4 months.
TABIL-TUNISIAN SPICE MIX
Posted for the Zaar World Tour-Africa! Tabil is said to have been brought to Tunisia in 1492. Tabil(pronounced table) means seasoning in Tunisian. In Africa, tabil is pounded in a mortar and then dried in the sun and is often used in cooking beef or veal.
Provided by Sharon123
Categories African
Time 10m
Yield 1/4 cup
Number Of Ingredients 4
Steps:
- In a mortar, pound the garlic with the coriander, caraway, and cayenne until it is smooth. Store in the refrigerator or freezer. Keep in the refrigerator if using fresh garlic for up to two months or indefinitely if using powdered garlic, although the pungency will decline as time goes by.
- Makes about 1/4 cup.
Nutrition Facts : Calories 416.4, Fat 20.8, SaturatedFat 1.4, Sodium 41.8, Carbohydrate 75, Fiber 48.2, Sugar 1.9, Protein 18.8
TABIL - DRY CORIANDER SPICE MIX FROM TUNISIA
Entered for safe-keeping. From June 2012 Vegetarian Times. Tabil means coriander in Tunisian Arabic. Coriander is a pungent, slightly peppery seed. (Tunisia is located in the middle of Northern Africa.) This is a dry mix so it can be made in advance. Even with storage in a cool, dark place, the flavor will start to fade after one month.
Provided by KateL
Categories African
Time 5m
Yield 1/4 cup
Number Of Ingredients 5
Steps:
- Place coriander, cumin, caraway, and red pepper flakes in small skillet. Toast spices 3 minutes over medium-low heat, or until darkened and fragrant, swirling pan constantly. Transfer to bowl, and stir in garlic powder. Cool.
- Finely ground spice mixture in spice grinder, coffee grinder, or mortar and pestle. Store in airtight container.
Nutrition Facts : Calories 635.5, Fat 31.5, SaturatedFat 2.2, Sodium 132.4, Carbohydrate 104.8, Fiber 54.9, Sugar 3.3, Protein 29.6
TABIL SPICE BLEND
Provided by Bon Appétit Test Kitchen
Categories Low Fat Quick & Easy Low Cal Healthy Coriander Caraway Cumin Coffee Grinder Bon Appétit
Yield Makes about 6 tablespoons
Number Of Ingredients 4
Steps:
- Finely grind coriander seeds, cumin seeds, caraway seeds, and crushed red pepper flakes in a spice mill. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
TUNISIAN SALAD
Make and share this Tunisian Salad recipe from Food.com.
Provided by ElaineAnn
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and chop apples and vegetables very fine.
- Mix dressing and pour over salad.
- Let stand at least 2 hours before serving.
TUNISIAN RUB / TABIL
Number Of Ingredients 5
Steps:
- 1. Combine the coriander, cumin, and caraway seeds in a dry skillet and cook over medium heat, shaking the pan to ensure even cooking, until toasted and fragrant, about 3 minutes. Transfer to a bowl and let cool.2. Place the mixture in a mortar and grind to a fine powder with the pestle. Or use a spice mill. Store in an airtight jar away from heat and light for up to 6 months. Makes about 1/2 cup enough for 3 to 4 pounds meat, poultry, or seafood
Nutrition Facts : Nutritional Facts Serves
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