Dry spice rub
I guarantee it will lick any commercial concoction you may have been buying! Mine is overlaid with our beloved Moroccan flavors: oregano, cumin, paprika, turmeric, cilantro.
Please don’t recoil at the size of this recipe. Of course you can divide it, but please don’t. Just taste my dry spice rub roast chicken! Or my dry spice rub roast turkey or roast anything. You’ll be glad you have plenty on hand, hence my recommendation to make a full batch!
I always notice this with great satisfaction: Children absolutely love dry spice rub roast chicken, so there’s an added incentive for larger batches! I even love to serve the mix in a bowl, for sprinkling over bread rubbed with olive oil. It’s the best, with all the funky and spicy layers of flavors! Once you whip out this mix, the rest of your recipe is a piece of cake.
It never fails me. I even roast turkey and capon with it. Even tofu steaks. All my ingredients are bone-dry, so I never have to worry about having to use it up quickly. I make a large batch, so I I almost never run out. One batch gets me about a year’s supply (just a few months if you use it as gifts to your delighted friends, as I do). I store it just as I do all spices, at room temperature, away from heat
No added salt anywhere
As in: NO SALT. My dry spice rub has no salt whatsoever, so feel free to use it liberally with kosher meat and poultry, or if you are limiting your sodium intake. It will make everything more delicious! You are likely using the mix in Kosher meat and poultry: Goodness knows it has plenty of salt and then some, so I beg you.
Have a heart with low-sodium diners, the gesture will not escape them. Why pay for salt in a dry spice mixture, since it’s the easiest thing to throw in your own plate? and the cheapest?
Of course you can adjust the proportions!
I work hard on this recipe, so I believe these ratios are fantastic. With that said, go ahead and play any way you wish until you arrive at your favorite balance. You will create your own variation. On Passover, chances are, you might have some trouble finding the full spice selection, therefore, double up on what you do find, and move right along! It will still be wonderful; this is precisely what I do on Passover, and everyone loves it. The trick is to not ruin your beautiful mixture with any objectionable addition.
No garlic powder or onion powder.
Do you think you are missing onion or garlic? Go ahead and use it fresh, and enjoy the difference: night and day! What could possibly beat the real thing? It’s interesting: Dried herbs are no problem at all. On the contrary, they often intensify the flavors of many dishes. Garlic and onion powder, on the other hand, often drive the dish to the ground. Fresh garlic and onion are widely available. Go ahead and use them as liberally as you like!
Tamar Hindi, which means Indian date in Arabic. It is made from the pulp found in the large bean pods of the tamarind tree. Tamarind powder is very sour and add a wonderful tang to many Indian dishes and Indonesian dishes. I love to use it here, and many other dishes. Whenever I don’t want the moisture of lemon juice, it is most welcome!
- 21/2 cups dry cilantro flakes
- 21/2 cups dry parsley flakes
- 11/4 cups paprika
- 11/4 cups dry oregano
- 1-2 tablespoons red pepper flakes (reduce or eliminate if you dont like spicy OR set aside some of the mixture without it, to accommodate small kids and guests who avoid spicy)
- 2/3 cup ground cumin
- 2/3 cup ground coriander
- 2/3 cup ground pepper
- 1/4 cup ground bay leaf
- 2/3 cup tamarind powder
- 2/3 cup turmeric
Mix all ingredients thoroughly.
Store in perfectly dry and perfectly clean glass jars.
You will need 3 to 4 tablespoons of the mixture for roasting 2 chickens or a dozen pieces chicken, 8 servings salmon or tuna, a three pound London broil, a dozen short ribs, or 3 pounds thickly sliced tofu. Use 1 cup of the mixture to roast a 12 to 14 pound turkey.
Store the dry spice rub with your spices.