TO MAKE THE MOROCCAN SPICE MIX

Toast 1 tablespoon each of coriander seed, cumin seed and anise or fennel seed in a small, dry skillet over medium heat for several minutes, until fragrant. Let cool, then grind to a coarse powder in a dedicated spice grinder or a mortar-and-pestle. Transfer to a glass jar, then add 1 tablespoon ground cinnamon, 1/2 teaspoon ground cayenne pepper and 2 teaspoons ground turmeric; seal and shake to incorporate. The yield is about 5 tablespoons.