This spice blend is easiest when using ground spices, although you can use whole spices and grind yourself - this will give you a lovely strong flavour. Very similar to Baharat, although quantities vary slightly with different recipes, this spice mix is essential for any Middle Eastern cooking. It can be used in soups and stews, as a dry rub or in a marinade to season meat, fish and vegetables.
Ingredients:
50g ground black pepper
50g ground cumin
50g paprika
25g ground coriander
25g ground cloves
10g ground nutmeg
10g ground cinnamon
5g ground cardamom
Method:
1. Combine all ingredients in a bowl and mix. If you have whole spices (not ground), then grind first with a pestle and mortar.
2. Optional - toast in a dry pan until fragrant. This won't take long, so keep an eye on it, stirring so it doesn't burn.
3. Store in an airtight jar or container.
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