Hararat Version 2 Libyan Spice Blend Food
BAHARAT (MIDDLE EASTERN SPICE BLEND)
Provided by The Daring Gourmet, www.daringgourmet.com
Number Of Ingredients 8
Steps:
- Heat a small skillet over medium-high heat and dry roast the whole spices/seeds (set aside the paprika, cinnamon and nutmeg) until they become very fragrant, about 3-5 minutes, tossing regularly to prevent scorching. Transfer them to a bowl and allow them to cool completely before grinding them in a spice or coffee grinder along with the paprika, cinnamon and nutmeg. Keep stored in an airtight glass jar.
BAHARAT
Baharat is a spice mix used throughout the Arab world to season everything from lentils to meat. There are many variations; this recipe is from my grandmother. It is best to buy all the spices whole and grind them yourself for extra flavor.
Provided by Ayda
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 12
Number Of Ingredients 9
Steps:
- Combine paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a bowl and mix well. Store in an airtight container for up to 6 months.
Nutrition Facts : Calories 34.6 calories, Carbohydrate 6.5 g, Fat 1.4 g, Fiber 3.6 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 7.7 mg, Sugar 0.5 g
HARARAT VERSION 1 - LIBYAN SPICE BLEND
This is a common seasoning in Libya. I was surprised that there isn't a recipe for it on zaar (though it could have another name...I'm certainly no expert). I found this recipe online (http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-hararat). I must admit that I have never made this before - and that this particular recipe is a bit annoying as you have to grind everything in a spice/coffee grinder or I suppose a mortar and pestle if you're ambitious. I am posting a different version that uses pre-ground spices. Feel free to multiply this recipe to make any amount you wish.
Provided by Georgiapea
Categories African
Time 10m
Yield 1/4 cup, 1 serving(s)
Number Of Ingredients 5
Steps:
- Heat a nonstick frying pan to medium heat (do NOT add oil) and add your spices.
- Stir constantly until the aroma intensifies. Depending on how hot your pan is this could take a few minutes - just don't let them burn.
- Add to spice grinder/coffee grinder and grind to a fine powder.
- Store in an airtight container.
HARARAT VERSION 2 - LIBYAN SPICE BLEND
This is another hararat recipe. I found this online as well (http://morselsandmusings.blogspot.com/2008/03/sharba-libiya.html - this website has a lovely looking soup recipe accompanying the spice blend). This one is easier to make than version 1, because the spices are already ground, thus you don't need a spice or coffee grinder. The spices are dry fried or toasted to release the flavours! Be sure NOT to add any oil.
Provided by Georgiapea
Categories African
Time 7m
Yield 1 1/3 tablespoon, 1 serving(s)
Number Of Ingredients 5
Steps:
- Heat a nonstick frying pan to medium high heat - do NOT add any oil.
- Add spices and stir constantly until they begin to release their aroma. This will not take very long (1-4 minutes) just be sure not to let them burn.
- Store in an airtight container.
- Feel free to double/triple/etc. this recipe to make a bunch - it stores well.
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