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    Moroccan Spiced Oil

    Source of Recipe

    Inspired by Gluten-Free Bay's Moroccan Cauliflower (

    List of Ingredients

    • 1 T. smoked paprika (regular is fine; a blend of the two is better)
    • 1 T. ground cumin
    • 1/2 t. ground cinnamon
    • 3/4 t. ground ginger powder or 2" minced raw peeled ginger root
    • 3/4 to 1 c. EVOO, or a blend of EVOO, walnut, or hazelnut oil
    • 1/4 - 1/3 c. lemon juice
    • 1 T. minced lemon zest
    • 6-8 medium to large cloves of garlic, minced or pressed
    • 1 t. fine sea salt or kosher salt
    • 1 t. fresh ground black or mixed peppercorns


    1. In a clean, dry skillet, toast the paprika, cumin, cinnamon, and ginger powder over medium-high heat, swirling the spices around every so often, until warmed through and very fragrant (about 3-6 minutes, depending on the heat level and skillet). (Do not put the fresh ginger in the pan with the dry spices!).

    2. While the spices are toasting, whisk together the oil(s), lemon juice and zest, salt, pepper, and garlic; whisk in the fresh ginger, too, if you are using it instead of the powdered.

    3. When the spices are done toasting, remove from the heat and immediately whisk them into the oil-lemon mixture

    4. Store unused spiced oil in airtight container in the refrigerator for up to 2 weeks.

    5. Toss with steamed cauliflower. Mix into mashed sweet potato or yam. Drizzle over rice and/or chicken.

    Final Comments

    I haven't tried it yet, but I suspect this would make a nice marinade and/or basting sauce for grilled poultry, shrimp, and tilapia.






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