North African Merguez Spice Blend Harissa-Cumin

Name: Merguez-Gewürzmischung Harissa-Kreuzkümmel
Total time: 10 min
Ingredients: 35 g Salz; 18 g Kreuzkümmel, gemahlen; 12 g Paprika scharf, gemahlen; 10 g Koriandersamen, gemahlen; 8 g Chiliflocken; 7 g Knoblauchgranulat; 5 g Schwarzer Pfeffer, gemahlen; 3 g Zimt, gemahlen; 2 g Nelken, gemahlen

North African Merguez Spice Blend Harissa-Cumin

RubOtherDryingEasy10 minutes

Fiery North African spice blend with harissa spices, cumin and coriander for authentic merguez sausages made from ground lamb or beef.

Ingredients(for 0.1 kg)

Salt35 g

Cumin, ground18 g

Hot paprika, ground12 g

Coriander seeds, ground10 g

Chilli flakes8 g

Garlic granules7 g

Black pepper, ground5 g

Cinnamon, ground3 g

Cloves, ground2 g

Instructions

Toasting

4 Minuten

Toast cumin and coriander seeds (if whole) in a dry pan for 2 minutes over medium heat until lightly fragrant, then allow to cool.

Grinding

3 Minuten

Grind the toasted seeds finely in a mortar or spice grinder.

Mixing and Storing

3 Minuten

Thoroughly combine all ground spices and salt in a bowl, then transfer to an airtight jar. Store in a cool, dark place for up to 3 months.

Pro Tip

Add 1 tsp of harissa paste directly to the mince – the combination of dry spice blend and paste creates an especially deep, complex flavour.

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