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
TUNISIAN BAHARAT
From my copy of the book 'Field Guide to Herbs and Spices'. Three ingredients! The food.com site requires measurements for its ingredients. Just remember for this mix use equal parts in any measurement desired. For meat, (grilled) vegetables, marinades/dressings/rubs, etc. Test recipe: First I made: Recipe #17977. In a small bowl I whisked a little bit of olive oil, sprinkle of salt and about 1/2 teaspoon of Tunisian Baharat. This mixture was brushed onto the bread and placed under the broiler for approximately 2 minutes.
Provided by COOKGIRl
Categories African
Time 5m
Yield 3 tablespoons
Number Of Ingredients 3
Steps:
- Place all ingredients in a spice mill and grind to a powder.
- Store in an airtight container. Tip: date the container and mark the contents. I forget to do that and I'll end up with a bunch of spice mixes I have no idea what they are or how old.
Nutrition Facts : Calories 12.2, Fat 0.1, Sodium 0.7, Carbohydrate 3.6, Fiber 2, Sugar 0.1, Protein 0.3
TURKISH BAHARAT SPICE MIX
Used for lamb,fish,chicken,beef and for soups as well.Sprinkle some just before serving for extra flavor.There are many kinds of mixes in the Middle East,each one can be different as it depends on the region,on the chef,etc.The Turkish one has mint in it.All ingredients should be freshly grounded.
Provided by littlemafia
Categories Turkish
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients and keep in a sealed jar away from light or heat.
Nutrition Facts : Calories 173.5, Fat 8.3, SaturatedFat 2.6, Sodium 51.3, Carbohydrate 28.7, Fiber 12.6, Sugar 2.5, Protein 5.9
TUNISIAN BEEF STEW (LIFTIYYA)
This recipe comes from the book "Real Stew". The name on the book was: Turnip,Tomato, Chickpea, and Spinach Stew with Beef from Tunisia (pretty long name). I'm posting the recipe as it appears on the book, but I made it on the crock pot, adding the chickpeas and spinach in the last 1/2 hour.
Provided by MsPia
Categories Stew
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Roll the meat in Tabil and black pepper.
- In a casserole, heat the olive the oil over medium heat.
- Brown the meat with the onions until coated with a syrupy gravy, 5 to 6 minutes. Add the tomatoes, 1 cup of the water, the Harissa, chickpeas, and cayenne, and bring to a boil, stirring.
- Reduce the heat to low, cover and cook until the meat is tender, about 1 1/2 hours.
- Add the remaining 1/2 cup of water, the turnips, parsley, spinach, and salt, season with black pepper, and cook until the turnips are easily pierced with a skewer, about an hour.
- Stir in the lemon juice and serve.
Nutrition Facts : Calories 605.4, Fat 43.4, SaturatedFat 11.8, Cholesterol 76, Sodium 1210.2, Carbohydrate 29.9, Fiber 8.4, Sugar 11.4, Protein 27.5
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