Gulf Spices Ibzar Food

GULF SPICES (IBZAR)

Gulf Spices (Ibzar) image

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Arabian Gulf

Provided by Engrossed

Categories Low Cholesterol

Time 5m

Yield 1 cup, 12 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons ground cumin
4 tablespoons ground black pepper
4 tablespoons ground coriander
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cayenne pepper
1 teaspoon turmeric
1/2 teaspoon ground nutmeg
1/2 teaspoon ground mace

Steps:

Combine all ingredients and store in a tightly covered container.

Nutrition Facts : Calories 23.9, Fat 1, SaturatedFat 0.1, Sodium 5.8, Carbohydrate 4.4, Fiber 2.1, Sugar 0.1, Protein 0.9

GULF SHRIMP IN EXOTIC SPICE

Gulf Shrimp in Exotic Spice image

Provided by Christine Muhlke

Categories weekday, appetizer

Time 30m

Yield Serves 4 as an appetizer

Number Of Ingredients 8

Ingredients

12 tablespoons unsalted butter, softened
1/4 cup Vadouvan Exotique spice mix
1/4 cup red-grapefruit juice
1 pinch sea salt or fleur de sel
1/3 cup kosher salt
2 tablespoons white-wine vinegar
1 pound head-on large gulf shrimp or 9 ounces head-off (12 to 15 count per pound)
1 red grapefruit, peeled and segmented, optional

Steps:

In a large pot, bring 1 gallon of water to a boil over high heat. In a large skillet, melt 8 tablespoons of butter over medium heat until the butter starts to separate. Add the Vadouvan Exotique and brown the butter over low heat until it begins to smell nutty, 8 to 10 minutes. Let cool until lukewarm, then mix in the remaining butter until incorporated. Stir in the grapefruit juice and season with sea salt.
Season the boiling water with the kosher salt and vinegar. Add the shrimp, cover with a lid and turn off the heat. Poach for 4 minutes, then drain. When cool enough to handle, peel the shrimp, leaving the heads on, and devein.
Toss the shrimp in the spiced butter. Serve with the remaining sauce and, if you choose, grapefruit segments.

CARDAMOM-FLAVORED FRUIT SALAD (SALATAT AL-FAWAAKIH)

Cardamom-Flavored Fruit Salad (Salatat Al-Fawaakih) image

From: "Classic Vegetarian Cooking from the Middle East & North Africa"-Arabian Gulf. This is the BEST fruit salad my husband or I have ever tried! It's easy, healthy, refreshing and WONDERFUL. You have to like cardamom to really appreciate it though. You may find yourself doubling the sauce in the future because you want to drink it up. I don't repeat very many recipes because there are too many new ones to try but this one is repeated over and over during cantaloupe season. I'm sure it would work with other fruits as well but I like this combo so much I haven't experimented.

Provided by Engrossed

Categories Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 medium cantaloupe, peeled and cut into 1/2-inch cubes (2 lbs)
2 medium seedless oranges or 2 medium tangerines, peeled sectioned and sections cut in half
2 medium apples, peeled cored and cut into 1/2-inch cubes (I use Fuji)
1/2 cup seedless raisin (I use golden)
1/2 cup honey
2 tablespoons water
1/2 teaspoon ground cardamom
1/4 cup fresh lemon juice or 1/4 cup orange juice

Steps:

Sauce: In a small saucepan, combine honey, water and cardamom and bring to a boil, stirring a few times simmer for 2 minutes and remove from heat. Stir in lemon juice and cool completely.
When sauce is cooled- toss it together with the fruit and refrigerate until it's ready to be served.
Make sure to include some of the sauce with each serving!

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