Spices

We have got some recipes to spice up your food. They are actually spice mixture recipes, 3 of them just for this special birthday issue!  Simply make the mixtures and use them on a variety of foods to give your menu that extra kick!

BAHARAT

A fiery preparation from the Gulf States used to spice meats and vegetables.

½ nutmeg grated
1tbsp black peppercorns
1tbsp coriander seeds
1tbsp cumin seeds
1tbsp cloves
Small piece of cinnamon
Seeds from 6 cardamoms
2 1tbsp paprika
1tsp ground chili

Grind all the ingredients together. The mixture will keep for 3-4 months in an airtight jar.

ZHUG

In Yemen, this is the traditional spice mix. Us as a table condiment.

2 small mild red peppers
2-3 fresh chilies
A handful of coriander leaves
1 ½ tbsp ground coriander
6 cloves garlic
Seeds from 6 green cardamoms
1-2 tsp lemon juice
Finely chop the red peppers and chilies, removing the seeds. Chop the coriander leaves. Blend or pound all the ingredients to a paste and store in a jar in the refrigerator for up to 2 weeks.

HARISSA

This chili sauce is mainly used in North Africa mainly in meat and vegetable tagines (stews). It can keep for up to 6 weeks in the refrigerator.

50g dried red chilies
2 cloves garlic
Salt
1 tsp caraway seeds
1 ½ tsp ground cumin
2 tsp coriander seeds
1tsp crushed dried mint leaves
Olive oil

Remove the seeds and tear the chilies into pieces. Soak them in warm water until they soften. Drain and pound. Crush the garlic with a little salt. Blend all the ingredients to a paste, and then sift in 1-2 tbsp of olive oil. Transfer to a jar, layer with olive oil and refrigerate.