Tabil (Tunisian Coriander Spice Blend and Paste)

September 19, 2011

Tabil (Tunisian Coriander Spice Blend and Paste) - kvalifood.com

Tabil is a Tunisian spice blend dominated by coriander seeds, backed by caraway, cumin, chilli, and garlic. The word originally meant “coriander” itself. In Tunisian kitchens, it is used in its paste form – ground with fresh garlic and olive oil – as a marinade and flavour base alongside harissa.

Tabil Dry Blend

Makes ca. 5-6 tbsp

Ingredients

3 tbsp whole coriander seeds (18 g)
1 tbsp whole caraway seeds (6 g)
1 1/2 tsp whole cumin seeds (4.5 g)
1 1/2 tsp red pepper flakes (or 1 tsp cayenne)
2 tsp garlic powder (6 g)

Directions

Heat a dry skillet over medium heat. Add the coriander, caraway, and cumin seeds. Toast 2-3 minutes, stirring constantly, until fragrant and slightly darkened. Transfer to a bowl and cool completely.
Combine the toasted seeds with the red pepper flakes in a spice grinder or mortar. Grind to a fine powder.
Stir in the garlic powder until evenly distributed. Store in an airtight jar. Use within 1-2 months.

Tabil Paste (Traditional Wet Form)

Makes ca. 1/4 cup

Ingredients

2 tbsp tabil dry blend
3 garlic cloves (~15 g), peeled
1/2 tsp fine salt
1-2 tbsp extra virgin olive oil

Directions

Pound the garlic and salt in a mortar until a smooth paste forms.
Add the tabil blend and continue pounding until the spices are incorporated into a rough, cohesive paste.
Drizzle in the olive oil a little at a time, working it in with the pestle, until the paste is spreadable.
Use immediately as a marinade, a flavour base for stews, or a seasoning for couscous broth.

Notes

The ratio is roughly 3 parts coriander : 1 part caraway : 0.25 parts cumin : 0.15 parts chilli : 0.25 parts garlic. Coriander should always dominate.
Some families add fennel seeds (1/2 tsp), ground cloves (1/4 tsp), or turmeric (1/4 tsp).
The paste form is the traditional working form. It can be extended with 1 tbsp tomato paste for a richer marinade.
Tabil and harissa are partners, not substitutes. Use tabil for aromatic base and harissa for heat.
Leftover paste keeps refrigerated for about a week, covered with olive oil.