Miscela marocchina

Rubbed this all over a butterflied leg of lamb and let it sit overnight—the garlic and onion came through savory and deep while the cumin added just the right warmth. Even the pan drippings tasted incredible over couscous. Definitely a staple in my spice drawer now.

The cumin and coriander hit hard but not harshly, and the garlic-onion base makes the whole kitchen smell like a proper tagine while it’s roasting. I’ve used it on both lamb and chicken now, and the crust it forms is exactly the savory depth I was hoping for.

I rubbed this on some chicken thighs before grilling and the whole kitchen smelled like a North African market. The garlic and onion are balanced perfectly, not overpowering the exotic cumin and coriander. Definitely a new staple in my spice rack.