Heat a small skillet over medium-high heat and dry roast the whole spices/seeds until they become very fragrant, about 3-5 minutes, tossing regularly to prevent scorching.
Transfer them to a bowl and allow them to cool completely before grinding them in a spice or coffee grinder along with the paprika, cinnamon and nutmeg. Keep stored in an airtight glass jar.
recipeArray
main ingredients: spicestype of recipe:spices Country cuisine:Egypt
