Moroccan kofta mix ...

Ingredients

• 2 tablespoons Dried Parsley (ground or finely crushed)
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Ground Cinnamon
• 1 tablespoon Sweet Paprika
• 1/2 teaspoon Cloves (whole cloves)
• 1/2 teaspoon Cardamom (whole green cardamom pods)
• 1/2 teaspoon Dried Rose Petals (edible, unsprayed)
• 1 teaspoon Dried Thyme
• 1 teaspoon Hot Paprika (or chili powder)
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Ginger

Instructions

1. Gather Ingredients

   Measure out all dried spices and herbs and place them on a clean countertop.

   Time: PT2M

2. Toast Whole Spices

   Heat a small dry frying pan over medium heat and add the whole cloves, cardamom pods, and cumin seeds (if using whole). Toast for 1‑2 minutes, shaking the pan frequently until fragrant.

   Time: PT3M

   Temperature: Medium heat

3. Cool the Toasted Spices

   Transfer the toasted spices to a plate and let them cool completely (about 2 minutes).

   Time: PT2M

4. Grind the Spices

   Add the cooled whole spices together with the pre‑ground spices (parsley, pepper, cinnamon, sweet paprika, hot paprika, ginger, rose petals, thyme, and dried rose) into the spice grinder or mortar. Grind until you obtain a fine, uniform powder.

   Time: PT5M

5. Mix and Store

   Transfer the ground blend to a mixing bowl, stir with a wooden spoon to ensure even distribution, then spoon into an airtight glass jar.

   Time: PT2M

6. Clean Up

   Wash the grinder, pan, bowl, and spoon; wipe the work surface.

   Time: PT10M

Nutrition Facts

Calories

10

Protein

0g

Carbohydrates

2g

Fat

0.5g

Fiber

1g