Francesca wrote: “Hello Kurma, I would like to make my own Moroccan seasoning. would you please give me the recipe so that I can make my own”.
My reply: ‘Baharat‘ is the Arabic word for ‘spice’ (based on the word ‘bahar‘ meaning pepper). It is sort of an Arabic garam masala if you like, an all-round hot-sweet spice mix. Here’s my favourite homemade baharat spice, plus a few others. I tend to make small amounts. Fresh is best.
Kurma’s Baharat Spice Blend
2 level teaspoons whole black peppercorns,
2 level teaspoons whole cumin seeds,
2 level teaspoons whole coriander seeds,
1 piece cinnamon stick half the length of your top little finger joint,
3 whole cardamom pods,
4 whole cloves,
½ teaspoon freshly grated nutmeg,
2 teaspoons sweet paprika.
Dry roast the first 6 spices over low heat in a heavy frying pan until they become slightly darker and aromatic. Grindthem in a mortar or electric spice grinder. Combine with the nutmeg and paprika and store in a sealed jar. Makes about 3 tablespoons.
2 teaspoon ground allspice,
4 teaspoons ground cinnamon,
1½ teaspoon ground nutmeg,
1½ teaspoon ground cloves.
Gulf States Baharat
4 teaspoons ground red pepper,
1½ teaspoons ground cumin,
1½ teaspoons ground cinnamon,
1 teaspoon ground cloves,
1 teaspoon ground black pepper,
1 teaspoon ground cardamom,
1 teaspoon ground nutmeg,
1 teaspoon ground coriander,
1 teaspoon ground noomi basra (dried lemon or lime).
1 teaspoon ground cinnamon,
1 teaspoon ground black pepper.
1/4 cup ground black peppercorns,
1/4 cup ground allspice berries,
2 teaspoons ground cinnamon,
1 teaspoon freshly grated nutmeg.
Posted by Kurma on 16/6/11; 7:49:21 AM