Loading Recipes...
Bringing the taste of Morocco to your screen 🍋
Loading Recipes...
Bringing the taste of Morocco to your screen 🍋
Bold, aromatic, and deeply Moroccan. The dry spice rub that transforms every grilled or roasted protein into something extraordinary.
Think of this spice rub as the dried, concentrated soul of chermoula — all the herbs and spices that define that classic marinade, minus the liquid components. Where chermoula is a fresh paste best made the day of cooking, this dry rubstores for months, requires no preparation beyond opening a jar, and delivers intense, authentic Moroccan character under high heat.
The key difference in application: dry rubs work best with higher heat (grilling, roasting at 220°C+) where the spices can toast slightly in the oven or flame, creating a beautiful crust with the protein's own moisture as a binder. For slow cooking and tagines, use fresh chermoula or the wet versions.
The goal of a great dry rub is crust formation. Pat protein completely dry before applying. Moisture is the enemy of crust. The rub needs direct contact with the protein surface, and any water barrier prevents the spices from developing their characteristic char and aroma.
Combine all ingredients in a bowl and whisk thoroughly until no visible clumping remains. Transfer to a clean, airtight glass jar. Label with the date. The blend improves slightly after 24 hours as the flavors meld.
For best results, taste the blend dry on your fingertip before jarring — you should taste warmth, earthiness, and a pleasant building heat. If the cumin is too dominant, add a little more paprika to balance. If it seems flat, a tiny extra pinch of cardamom and cinnamon will lift it.
Lamb and Moroccan spices are a perfect marriage. Use 1–1.5 tbsp per 500gof lamb. Pat chops or leg steaks dry. Apply the rub and press firmly. For chops, allow a minimum of 1 hour at room temperature before grilling. For whole leg or shoulder, rub overnight in the refrigerator. Grill over high heat for a charred crust, or roast at 200°C. The crust should be deeply colored but not burnt.
Use 2 tbsp per whole chicken, or 1 tsp per thigh/breast. Mix the dry rub with 2 tablespoons of olive oil to create a loose paste — this helps adhesion and promotes even browning. Ideally, marinate overnight. The spice blend is particularly spectacular on whole chicken roasted at 200°C for 1.5 hours.
Fish needs a lighter touch: ½–1 tsp per 200g fillet. Apply 30 minutes before cooking only — the salt will begin to draw moisture and break down the flesh texture if left too long. Exceptional on thick fish like swordfish, tuna, or sea bass.
Toss cauliflower, carrots, potatoes, or squash in 1 tablespoon of rub with 3 tablespoons olive oil. Spread in a single layer on a baking tray with space between pieces. Roast at 220°C. The high heat caramelizes the sugars and creates a spice crust that is addictive. One of the best ways to eat cauliflower.
Omit cayenne entirely; reduce black pepper by half. Great for children or guests who prefer mild food while retaining all the aromatic complexity.
Double the black pepper, add 1 tsp smoked paprika, and increase cayenne to 1.5 tsp. Designed for charcoal grilling where smokiness complements the deeper spice notes.
Reduce cumin to 1 tbsp, add 1 tsp dried lemon zest and 1 tsp fennel seed (ground). The lighter, more citrus-forward profile complements fish without overwhelming delicate flavors.