Moroccan Lamb Rub
Ingredients:
3 tsp ground bay leaves
6 black peppercorns
4 tsp dried thyme leaves
1 tsp ground nutmeg
1 tsp ground clove
1 tsp ground cinnamon
4 tsp ground coriander
1 tsp ground cardamom
2 tsp ground ginger
4 tsp ground cumin
1 tsp ground turmeric
1 tsp cayenne pepper
sea salt
Directions:
Grind bay leaves and peppercorns together in a mortar and pestle or in a mini processor. Add all the remaining herbs and spices, including a generous mix of sea salt, and mix thoroughly.
Source: Keep It Seasonal by Annie Wayte
Measurement Conversion
1 quart = 2 pints
1 pint = 2 cups
1 cup = 48 teaspoons
1 cup = 16 Tablespoons
1 Tablespoon = 3 teaspoons
3/4 cup = 12 Tablespoons
2/3 cup = 10 Tablespoons + 2 teaspoons
1/2 cup = 8 Tablespoons
3/8 cup = 6 Tablespoons
1/3 cup = 5 Tablespoons + 1 teaspoon
1/4 cup = 4 Tablespoons
1/6 cup = 2 Tablespoons + 2 teaspoons
1/8 cup = 2 Tablespoons
Oven Baking Temperatures
Degrees Fahrenheit Oven Temperature Degrees Celsius
250 - 300 ......................... 121.11 - 148.89
300 - 325 ......................... 148.89 - 162.78
325 - 350 ......................... 162.78 - 176.67
375 ......................... 190.56
400 - 425 ......................... 204.44 - 218.33
450 + ......................... 232.22 +
U.S. to Metric
U. S. ________________________________Metric
3 teaspoons = 1 tablespoon = 1/2 ounce = 14.3 grams
2 tablespoons = 1/8 cup = 1 ounce = 28.3 grams
4 tablespoons = 1/4 cup = 2 ounces = 56.7 grams
5 1/3 TBS = 1/3 cup = 2.6 oz = 75.6 grams
8 tablespoons = 1/2 cup = 4 ounces = 113.4 grams
12 tablespoons = 3/4 cup = 6 ounces = 170 grams
16 tablespoons = 1 cup = 8 ounces = 226.8 grams
32 tablespoons = 2 cups = 16 ounces = 453.6 grams
64 tablespoons = 4 cups = 32 ounces = 907.2 grams
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