Sephardic Cuisines Spice Blends
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Here is an easy way to get to know a lot of the Sephardic cuisine Spices, just follow the once with the letter C in this vide to learn the use of the C spices.
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Mix 10 garlic cloves, 5 Tbsp. sweet Paprika, 11/2 Tbsp. chili flax, 1 Tbsp. cumin, 1/2 cup olive oil, Juice of 1 lemon.
Lekama- The classic Moroccan meatballs spice blend-:
2 Tbsp. ground mace, 1 tsp. ground ginger, 1 tsp. ground cinnamon, 1 whole nutmeg, grinned
1 Tbsp. ground black pepper, 1 Tbsp. English pepper, 1 Tbsp. turmeric
Mix all spices and keep in a small glass jar, store in a cool place.
Traditional Moroccan Ras Al Hanut spice blend-:
1 Tbsp. nutmeg, 1 Tbsp. turmeric, 1 Tbsp. cinnamon, 1 Tbsp. mace
1 Tbsp. sweet paprika, 1 Tbsp. cardamom, 1 Tbsp. black pepper
This spice blend is the most famous one in Morocco and every lady of the house creates her own, use it for any beef, lamb or chicken dishes but this recipe is the very basic one. Ras Al Hanut can have up to 35 different spices in one mixture for the classic Tagine or slow cooked pot.
Mix all spices and store in a glass jar, keep in a dark cool place.
Baharat spice mix-:
1 tsp. black pepper, 1 tsp. coriander, 1 small cinnamon stick, 1 tsp. whole cloves, 1/2 tsp. all spice
2 tsp. cumin, 1 tsp. cardamom, 1/2 nutmeg, grated.
Grind all ingredients and transfer to a glass jar, store in a dark cool place.
Baharat is great for every meat dish and savory baking, be careful not to add more than the recipe calls for, it is very dominant in the food, but when used right will take your regular dish to the next level.
Berber spice blend-:
This ethnic Sahara Desert spice mix is excellent for meat and vegetables cooked Tagine.
It is also great for grains and legumes.
1/4 cup sweet paprika, 1 tsp. hot paprika, 1 tsp. coriander seeds, 1 tsp. cumin seeds, 1 tsp. salt,
1 tsp. black pepper, 1/2 tsp. white pepper, 1/2 tsp. English pepper, 1/2 tsp. nutmeg, 1/2 tsp. mace, 1+1/2 tsp. dry ginger, 1/2 tsp. cinnamon, 1/2 tsp. turmeric, 1/2 tsp saffron threads
Grind all ingredients and transfer to a glass jar, store in a dark cool place.
Garam Masala spice blend-:
This Indian originated spice blend is great for a variety of dishes, try it on meat, legumes & grains.
1 tsp. cinnamon, 1/2 tsp. cloves, 1/2 tsp black pepper, 1/2 tsp. cardamom, 2 tsp. cumin or 2 tsp. black cumin (nigella sativa).
Mis all spices and store in a glass jar, transfer jar to a dark cool place.
Shawarma spice blend-:
1/4 tsp. black pepper, 1/2 tsp. salt, 1 Tbsp. garam masala (see recipe above), 1 Tbsp. chicken or beef consume, 1+1/2 Tbsp. curry powder.
Mix all ingredients and transfer to a glass jar, store in a cool dark place away from sun.
Za’atar blend-
Za’atar is a great addition to salads, cheese and sandwiches, but if you don’t have the original plant here is an easy homemade blend that is very similar in the taste-
1 Tbsp. dry thyme, or oregano or marjoram, 1 Tbsp. sumac, 1 Tbsp. sesame seeds.
Mix all ingredients and transfer to a glass jar, store in a dark cool place.
Hawaij for soup or for main dishes
There are 2 kinds of Hawaij, one is used for food and the other kind is used for coffee drinks.
Hawaij is a Yemeni spice blend that is used in many Middle Eastern dishes. It is a combination of black pepper, saffron, turmeric, and cardamom 1. In some regions, it also includes cumin and coriander 1. The spice mix is known for its earthy, floral, and nutty characteristics 2.
If you are interested in making your own Hawaij spice blend, here is a recipe that you can try:
- 2 tablespoons ground cumin, 1 Tbsp. ground cardamom, - 2 tablespoons ground turmeric.
- 2 tablespoons ground coriander, 1 Tbsp. ground black pepper.Mix all ingredients, transfer to a glass jar, store in a dark cool place.
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