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See below ingredients and instructions of the recipe
--------------------------TUNISIA-------------------------------
1 tb Coriander seeds 2 Garlic clove(s)
1 1/2 ts Caraway seeds 1 ts Dried crushed chili
Pound all the ingredients in a mortar, then dry in a preheated 200øF
oven for about « hour. When dry, grind to a fine powder. Can be
stored in an airtight container for up to 4 months.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 94
Submitted By DIANE LAZARUS On 02-17-95
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

English celebrity chef also known as The Naked Chef. BBC food television shows.

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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