Lebanese House Rub

Ingredients

• 2 tbspground cumin
• 2 tbsppaprika
• 1 tbspground coriander
• 1 tspblack pepper
• 1 tbspfine sea salt

Method

1. Begin by selecting a small, dry skillet. Place it over medium-low heat and add 2 tablespoons of ground cumin, 2 tablespoons of paprika, 1 tablespoon of ground coriander, and 1 teaspoon of black pepper. Stir the spices gently with a wooden spoon to ensure even toasting. Continue stirring until the spices release a warm, fragrant aroma, which indicates they are toasted. This should take about 3 to 5 minutes, but rely on the scent as your primary cue.
2. Once the spices are toasted, remove the skillet from the heat and let the mixture cool completely. This cooling step is crucial to prevent any residual heat from altering the flavor balance when you combine the spices.
3. Once cooled, if you have whole spices, grind them using a spice grinder or mortar and pestle until they are finely ground. If your spices are already ground, simply combine them evenly in a small bowl. Add 1 tablespoon of fine sea salt to the mixture and stir well to ensure all spices are evenly distributed.
4. Transfer the blended spices into an airtight container. A glass jar with a tight-fitting lid works well for this purpose. Ensure the container is clean and dry to prevent any moisture from affecting the rub.
5. Store the container in a cool, dark place, such as a pantry or cupboard, away from direct sunlight. This will help preserve the vibrant flavors and aromas of the Lebanese House Rub.
6. For optimal flavor, use the Lebanese House Rub within a few months. Over time, the potency of the spices may diminish, so it's best to make smaller batches if you don't plan to use it frequently.