Middle Eastern Spice Blends (Baharat)

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Left to Right, Top to Bottom:  Bay Leaves, Whole Black Peppercorns, Ground Red Pepper (Cayenne), Dried Ginger, Dried Ground Coriander, Whole Cloves, Cinnamon Sticks, Dried Limes, Saffron, Whole Green Cardamom Pods, Dried Ground Cumin, and Whole Nutmeg.

Photo (taken by yours truly) of Kebseh Spice Mix from my cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair.

When you think of the Middle East, exotic flavors and spices are probably high on the list of images that are conjured up. The intoxicating spicy smell of walking through an old market, sampling both sweet treats (like ma’amoul) and savory dishes (like shawarma) that are characterized by the perfect blend of alluring spices. Even enjoying a fresh pot of Turkish coffee you’ll get your fill of spice, in the form of cardamom.

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My First Guest Post — Heba of MidEATS

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Today I am thrilled to share my very first guest post with my wonderful readers.  Our guest’s name is Heba and she’s passionate about sharing wholesome, natural recipes (see her blog My Life in a Pyramid), as well as healthy Middle Eastern food and culture (check out MidEATS, a lovely blog she co-authors with another talented blogger, Brenda).  Her recipes are as delicious as they are healthy, her pictures are enticing, and I always leave her blog longing for another visit to the Middle East. Welcome, Heba!...

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