Moroccan Spice Oil

1. 1

   In heavy, dry skillet over medium-high heat, toast cumin, coriander and fennel seeds until fragrant, about 3 minutes.

2. 2

   (Be careful not to burn spices.)

3. 3

   Immediately transfer seeds to spice grinder (an inexpensive coffee grinder will do) or mortar and pestle and grind with cinnamon, ginger and red pepper flakes.

4. 4

   Return spices to skillet.

5. 5

   Add oil and heat just until oil is warmed through, 1 to 2 minutes.

6. 6

   Strain oil through a fine-meshed strainer lined with cheesecloth and store in tightly closed jar.

* Per serving · 4 servings · Values may vary.

No additional tips available.