Hararat Version 2 Libyan Spice Blend Recipes

HARARAT VERSION 2 - LIBYAN SPICE BLEND

Hararat Version 2 - Libyan Spice Blend image

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

Ingredients

1 1/2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon chili flakes
1/4 teaspoon ground allspice

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.

ARABIC SPICE BLEND

Arabic Spice Blend image

Use this fragrant, aromatic spice mix in Martha's Date-Glazed Lamb Chops.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 1/3 cup

Number Of Ingredients 9

Ingredients

2 tablespoons ground coriander
2 tablespoons ground cumin
1 teaspoon ground allspice
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground fenugreek
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric

Steps:

In a small bowl, stir to combine spices. Store in an airtight container.

HARARAT VERSION 1 - LIBYAN SPICE BLEND

Hararat Version 1 - Libyan Spice Blend image

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

Ingredients

2 cinnamon sticks, broken into 4 pieces each
4 teaspoons cumin seeds
4 teaspoons coriander seeds
2 teaspoons dried chilies
1 teaspoon allspice

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.

BAHARAT

Baharat image

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

Ingredients

5 tablespoons mild paprika
4 tablespoons finely ground black pepper
3 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons ground cinnamon
2 tablespoons ground cloves
1 tablespoon ground cardamom
1 tablespoon ground star anise
1 teaspoon ground nutmeg

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

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