There are many different traditional spice blends in Moroccan cooking, each used for a different purpose. This one, added to stews and braised dishes, is perfect in Lentils with Swiss Chard and Khlea, and lends flavor to potatoes, soups, or beans. Hungarian paprikas work well in this mixture, but buy them in small amounts and store in a cool, dark place.
- 4 tsp. sweet paprika
- 1⁄2 tsp. hot paprika
- 4 tsp. ground cumin
- 4 tsp. freshly ground black pepper
- 1 tsp. ground ginger
- 1⁄2 tsp. turmeric
- 1 tsp. ground cinnamon
- Combine sweet paprika, hot paprika, cumin, pepper, ginger, turmeric, and cinnamon in a small lidded jar. Shake well to mix.