Hararat Version 2 - Libyan Spice Blend
"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."
- Ready In:
- 7mins
- Ingredients:
- 5
- Yields:
-
1 1/3 tablespoon
- Serves:
- 1
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
directions
- 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.
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Reviews
-
Actually 4.5 rounded up. I did think it was easy using ground spices. I used a regular pan (vs. cast iron) so the bottom was slippery. I spooned out the toasted spices & sprinkled them on chicken breasts. Done. Very tasty but a bit heavy on the cinnamon for me - seems it could have been more balanced with less. Everyone devoured their chicken. Made for NA/ME visits Libya 10/12 - http://www.food.com/bb/viewtopic.zsp?t=381725. Stop by! -
I'm not sure if this is really easier or not. You don't have to grind anything, but the pre-ground spices are much harder to remove from the pan than whole ones would be. The seasoning mix is good, though, with a great Middle Eastern/North African flavor, and smells divine while the spices are toasting. Made for My-3-Chefs, November 2009.
RECIPE SUBMITTED BY
I'm from Jackson, MS, but I've lived here and there...from Ireland to Minnesota. I just graduated with bachelor's degrees in linguistics and psychology, and I'm currently in a TESL masters program...but I'm not sure if I'll stick with that. I WAS a vegetarian, but now I will eat meat. I'm much more concerned with where the food came from...is it ethical? did it travel 32543 miles to get to my plate? etc...? I'm pretty into the environment: I started a club on campus with a friend of mine, I try to ride my bike as much as possible, I use reusable bags at the grocery store - you know, that kind of thing. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
