Sunday, December 19th, 2010
This recipe is from the internet, not from a vintage cookbook…but making your own spice blends is a seriously old-fashioned pastime (and one that I intend to try more, now that I have a nice new coffee/spice grinder). Making your own spice blends is fun, thrifty, and a great way to make your house smell awesome. Spices also make great holiday gifts: I know I already associate cinnamon and nutmeg with this season, so why not send some around! You can easily toss a few tablespoons in small Ziploc baggies and mail them with cards without increasing your shipping costs too much. The spice mix du jour: Barahat, a Middle Eastern seasoning. I like it even more than the better-known za’atar.
I am also working on my food styling/photographing skills, so please give comments and tips!
Bahārāt (Makes about 3/4 cup)
2 tbsp. black peppercorns
2 tbsp. coriander seeds
2 tbsp. cumin seeds
1 tbsp. allspice berries
1 tsp. cardamom seeds
1/2 tsp. whole cloves
4 (3-inch) cassia or cinnamon sticks
2 tbsp. ground sweet paprika
1/2 tsp. freshly grated nutmeg
Grind it all up using a mortar and pestle, spice mill, or coffee grinder. Store in an airtight container for up to 3 months.
Some ideas for using bahārāt:
- Toss it in ground lamb for stuffed eggplant
- Add it to box couscous for extra flavor
- Use it as a meat rub – for beef, chicken, even tofu
- Roll zucchini spears in it and broil for 10-12 minutes
- Cook lentils with it
- Roast squash and use it place of cinnamon
This work, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 United States License.