Moroccan Rub

• 8 dried chilies
• 2 garlic cloves, peeled
• 12 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon ground caraway
• 1 teaspoon ground coriander
• 12 teaspoon ground cumin
• 1 teaspoon saffron
• 1 teaspoon harissa
• 1 teaspoon ground cardamom
• 4 cloves
• 1 teaspoon cumin seed
• 2 garlic cloves
• 3 tablespoons fresh mint leaves
• 3 tablespoons fresh coriander leaves

1. Harissa Mixture:.
2. Soak dried chilies in hot water for 30 minutes, drain, remove stems and seeds.
3. ( If using fresh chillies ignore this step.
4. ).
5. Place chilies, garlic, salt and olive oil in a food processor; blend to a paste.
6. Add the remaining spices and blend well, pack into an airtight container and top with a thin layer of olive oil, will keep for a month in refrigerator.
7. Before using thin with a little oil and lemon juice or hot stock.
8. Mococcan Rub:.
9. Place all ingredients in your motar and pound with your pestle until everything is fine and well combined.
10. Store in an airtight container in fridge for up to 1 month.

chilies, garlic, salt, olive oil, ground caraway, ground coriander, ground cumin, saffron, harissa, ground cardamom, cloves, cumin, garlic, mint leaves, fresh coriander leaves

Taken from www.food.com/recipe/moroccan-rub-502941 (may not work)