Monday, June 29, 2009

North African Dry Rub

Americans are notoriously poor at geography, a fact that should scare any parent whose child is thinking of joining the military. Why? Wouldn't you like to know something about where you might die? So how about North Africa? The last time anybody in the U.S. military died in North Africa was in WW II; and they died for a very good cause: the defeat of the Nazis. It's the western part of the southern Mediterranean littoral and comprises the countries of Morocco, Algeria, and Tunisia. In geography it's known as the Maghrib. It's a nice place to know. So what's a "North African Dry Rub?" This is an American term referring to the kinds of spices used in one of these countries to rub into meat before baking or grilling. In the Magrib there is no such thing as a "North African dry rub." In all the Mediterranean the heaviest use of spices is found in these three countries. The most common North African spices are cumin, caraway, coriander, turmeric, paprika, chile, cinnamon, black pepper, saffron, cubeb, aniseed, and fenugreek. Many others are used.

[Photo: Clifford A. Wright]


  1. Awesome Post Clifford!!! And say I were to use this on lamb... what should I serve with it?

  2. An ideal accompaniment would be a Tunisian salata mishwiyya, which means "grilled salad." You can find a recipe at under "Tunisia."