This blend is great for dry marinating a whole rack of lamb before roasting it; serve it with yogurt sauce made with a pinch of the blend. It also adds a warm, savory element to Israeli couscous.
Weigh (preferable) or measure out the spices individually.
Toast the cumin and coriander and caraway seeds in a skillet over medium heat. Stir constantly and stop when the spices smell fragrant. Remove to a cool bowl.
Grind all spices except oregano together in a dedicated spice grinder. We like this one.
Mix ground spices together in a bowl with oregano. Store in an airtight container.
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