Archive for the ‘spices’ Category

h1

bokharat (arabic seven spice powder)

August 11, 2014

2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom

mix and store in airtight container

+

from egyptianfood.org

+

very clove-y, so it’s best on things that cook for a long time. so far, i love it in chili and sprinkled on chicken before it bakes. bet this would also be amazing mixed with brown sugar and paprika on ribs. it’s great in stews, like a chickpea stew, or anything with lentils. it’s also perfect on anything grilled, like eggplant or squash, or mixed into ground meat for burgers. it can be brushed onto flatbread dough with olive oil. what do you like to do with your baharat / bokharat?

+

update: posted another version here – baharat

Advertisements
h1

la jiao jiang (hot pepper oil)

February 5, 2014

chinese hot chili pepper condiment in oil.

the bits of hot chili pepper and onion are great, the sesame is perfect, and the superpowered hot oil is perfect for opening up your sinuses on a winter night. drizzle the oil over salads, use it in stirfry or chili, fry eggs in it, top hummus with it…

gorgeous visual directions here, but if you prefer text, here it is.

+

heat lots of oil. fry one minced onion until color begins to change.

grind up many spicy dried hot chili peppers with your food processor, blender, spice grinder, or mortar and pestle to make pepper flakes.

add dried pepper flakes to frying pan and open a window.
(seriously. pepper spray. open your windows.)

add a lot of sesame seeds.

cook quite a long time on low heat until caramelized and browned.

when browned. add contents to mason jar and top with a layer of oil.

+

from here – thanks, mark!

+

i made it today and i recommend you do the same.

+

update:

have made this 3 or 4 times in the past year. make this!!!!

h1

harissa

August 6, 2013

“Harissa is a North African hot red sauce or paste made from chili peppers (often smoked or dried) and garlic, often with coriander and caraway or cumin and served with olive oil…

Harissa is used both as a condiment and as an ingredient in recipes. It has been described as an important item in Tunisian cuisine. Harissa is also used in a few recipes of other North African cuisines, namely Morocco, Algeria and Libya…

In Tunisia, harissa is served at virtually every meal as part of an appetizer along with olives and tuna. It is also used as an ingredient in a meat (goat or lamb) or fish stew with vegetables. Harissa is also used to flavour the sauce for couscous… In Saharan regions, harissa can have a smoky flavor.” – lebanese recipes

Ingredients:

3 ounces mild and hot chilies (combine ancho, New Mexican, and guajillo chiles)
1 clove garlic crushed with 1/4 teaspoon salt
1 teaspoon coriander — ground
1 teaspoon caraway seed — ground
1 red bell pepper — roasted
1 teaspoon fine sea salt
olive oil

Preparation:

Stem, seed, and break up chilies. Place in a bowl and pour over boiling water. Cover and let stand 30 minutes. Drain; wrap in cheese cloth and press out excess moisture. Do the same for the red bell pepper.
Grind chilies in food processor with garlic, spices, red bell pepper, and salt. Add enough oil to make a thick paste.
Pack the mixture in a small dry jar; cover the harissa with a thin layer of oil, cover with a lid and keep refrigerated. Will keep 2 to 3 weeks in the refrigerator with a thin layer of oil.

Harissa Sauce:

Serve at the table as an accompaniment to meat or fish, the heighten the flavor of salads, or as an accompaniment to Tunisian couscous:
Combine 4 teaspoons harissa paste, 4 teaspoons water, 2 teaspoon olive oil, and 1 or 2 teaspoons fresh lemon juice in a small bowl and blend well makes 1/4 cup.

+

from lebanese recipes

h1

sri lankan black curry powder

July 28, 2013

Sri Lankan “black” curries can be black for one of two reasons:

1. not many chilis to alter the color
2. very deeply roasted

This one falls under category two.

This recipe is from infolanka.com, though I adjusted the amounts since a British cup is different from an American cup.

0.8 cups coriander seeds (kottamalli/dhania)
0.16 cup curry leaves
1/3 tbsp Cloves (carabu-neti /lavang)
1/3 tbsp Cardamoms (Karadamungu /elaichi)
1/3 tbsp cinnamon crushed (kurudu/dal chini)
1/3 tbsp raw rice (kekulu hal)
1/3 tbsp Fenugreek (uluhal/methi)
1/3 tbsp mustard seeds (aba/rai)
1/3 tbsp sweet cumin (mahaduru)
1/3 cup cumin (suduru/zeera)
1 cup Dried Red Chilli pieces

Roast first two ingredients in a heavy skillet under medium flame.
After a couple of minutes, add the next four ingredients and roast till golden brown.
Now add the next four ingredients and roast for few more minutes till fragrant. Take care not to burn.
Finally add the chilli pieces; roast for a minute or so.
Let cool.
Grind into a powder using either a mortar with a pestle or coffee/spice grinder.
Store in a tight container.