Gulf baharat - Kebsa Spice mix
Gulf baharat
1 tbsp red pepper
1 1/2 tsp cumin
1 1/2 tsp cinnamon
1 1/2 tsp ground loomi (dried lime)
1 tsp cloves
1 tsp black pepper
1 tsp ground cardamom
1 tsp nutmeg
1 tsp ground coriander
1/2 tsp saffron threads
Sometimes I think I must have my head buried in the sand! I am fairly food obsessed, but am constantly suprised to find new things I had no idea about...
A while back I started using a gorgeous spice mix called Za'Atar, (for the recipe click here). It is one of those things that lasts for ages, and can pretty much be used for anything. It turns otherwise mid-week mundane leftovers into a treat, with a summery taste of herbs and toasted sesame seeds. I regularly fry up left scraps of left-over chicken with Za'Atar and lemon zest. It is amazing... there is never enough...
It's also great with eggs, in fritattas etc. Mmmnn.
Anyway, with that in mind, I thought I would have come across Baharat before now! It is another of those terms which can mean a whole host of things. It's basically a blend of herbs which varies hugely from country to country, but has it's roots in the sunshine of North Africa & the Gulf.
There seem to be a thousand variations, no doubt each one claiming to be the first. Whatever the truth, these blends have been around for many hundreds of years & I am obviously slow on the uptake!
A great reseource for all things Spice is the TheEpicentre.com. The Baharat page lists about five variations including the above Kebsa Mix. This one particularly caught my eye as it uses Loomi, or blackened sun-dried limes. I can imagine the end result being incredible.
Another variation worth a look is:
2 tbsp Ground Cumin
2 tbsp Spanish Paprika
2 tbsp Freshly Ground Black Pepper
1 tbsp Ground Coriander
1 tsp Freshly Grated Nutmeg
1 tsp Ground Cinnamon
½ tsp Green Cardamom Pods Freshly Ground
I am seriously getting hungry now.
1 tbsp red pepper
1 1/2 tsp cumin
1 1/2 tsp cinnamon
1 1/2 tsp ground loomi (dried lime)
1 tsp cloves
1 tsp black pepper
1 tsp ground cardamom
1 tsp nutmeg
1 tsp ground coriander
1/2 tsp saffron threads
Sometimes I think I must have my head buried in the sand! I am fairly food obsessed, but am constantly suprised to find new things I had no idea about...
A while back I started using a gorgeous spice mix called Za'Atar, (for the recipe click here). It is one of those things that lasts for ages, and can pretty much be used for anything. It turns otherwise mid-week mundane leftovers into a treat, with a summery taste of herbs and toasted sesame seeds. I regularly fry up left scraps of left-over chicken with Za'Atar and lemon zest. It is amazing... there is never enough...
It's also great with eggs, in fritattas etc. Mmmnn.
Anyway, with that in mind, I thought I would have come across Baharat before now! It is another of those terms which can mean a whole host of things. It's basically a blend of herbs which varies hugely from country to country, but has it's roots in the sunshine of North Africa & the Gulf.
There seem to be a thousand variations, no doubt each one claiming to be the first. Whatever the truth, these blends have been around for many hundreds of years & I am obviously slow on the uptake!
A great reseource for all things Spice is the TheEpicentre.com. The Baharat page lists about five variations including the above Kebsa Mix. This one particularly caught my eye as it uses Loomi, or blackened sun-dried limes. I can imagine the end result being incredible.
Another variation worth a look is:
2 tbsp Ground Cumin
2 tbsp Spanish Paprika
2 tbsp Freshly Ground Black Pepper
1 tbsp Ground Coriander
1 tsp Freshly Grated Nutmeg
1 tsp Ground Cinnamon
½ tsp Green Cardamom Pods Freshly Ground
I am seriously getting hungry now.
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