Toast the coriander, cumin and fennel seeds in a small pan over medium heat until fragrant, 1 minute. Transfer to a mortar with pestle or a spice grinder and grind until fine. Mix together with the salt, allspice, cinnamon, sumac, black pepper, cayenne and garlic.
Combine the spice mixture with the rosemary, thyme, olive oil, garlic and preserved lemon in a food processor. Pulse until well blended.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.