Tawabel (Maghrebi Spice Blend) is a traditional Algerian recipe for a classic Maghrebi spice blend with spices, herbs and dried flower petals that is used in Algerian and Tunisian cuisines. The full recipe is presented here and I hope you enjoy this classic Algerian version of: Maghrebi Spice Blend (Tawabel).
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This spice blend, also known as tawabel, tabel, or tabil, the name literally means 'coriander' in the Maghrebi dialect . Tawabel originates from Tunisia to eastern Algeria. Women are responsible for preparing the spice in large quantities during the summer months to meet their needs throughout the year. There is no single recipe, but rather a blend passed down from mother to daughter. This popular spice is used to season many dishes in Algeria and Tunisia.
Tawabel is an ingredient in chakchouka, a spicy stew of red bell pepper, tomato, and onion cooked in olive oil. Eggs are added to the still-hot dish at the end of cooking.
For a more aromatic spice blend, individually toast the whole spices in a small, dry, non-stick pan, for about 90 seconds, or until aromatic (stir constantly during this time and make sure the spices to not burn or your spice blend will be aromatic. As each spice is toasted turn out onto a plate and allow to cool before grinding. Do not toast the rose petals or safflower, but add to the spice grinder with the other whole spices.
Combine all the whole spices in a spice grinder and render to a powder. Now add the ground spices to the spice grinder and pulse to blend. Spoon the ground spices into a jar and secure an air-tight lid.
Store in a cool, dark, cupboard where the spice will keep for up to 3 months.
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