Marrakesh Sitar Moroccan Blend

Once while wandering a medina in Marrakesh with my dad, a friendly stranger beckoned us down long flight of stairs to the bottom of a hammam, where he stoked the fires that heat the community bath. Buried under the ashes was a clay tangia, and we spent an indulgent afternoon sharing its braised lamb and apricots, fragrant with ras el hanout. While the foundation and philosophy of this signature North African seasoning is warmth and welcome—usually represented in cardamom, cumin, clove and cinnamon—each family makes its own enhancements. Our version includes rose petals—this delicate floral note is the reason, he says, his food “tastes like love.” I use the blend as a dry rub for rack of lamb or grilled chicken skewers—the flavors always conjure that Moroccan memory, and the shimmery sound of a welcoming stranger strumming a sitar in the background.

• Clumping is normal as we don’t use anti caking agents or salt. If clumping occurs simply break apart with your hands before seasoning..
• Try not to pour spices out of the jar over a steaming pot or pan as the steam can get in the jar and cause further clumping..
• For maximum flavor make sure to use with salt.
• Ground spices can burn quickly so make sure to use oil to help distribute the heat more evenly when making a rub..