Arabic Seafood Spice Blend Recipes

LEBANESE ZAATAR SPICE BLEND RECIPE

Steps:

• Place the Sesame seeds into a small pan and dry toast the sesame seeds until you can smell them toasting or see them popping up. Keep aside to cool.
• In a mortar and pestle add the thyme, savory, marjoram, and sumac. Pound all the ingredients until well mixed and you can smell the spice blend forming.
• In a small bowl or container combine the previously pound ingredient mixture with the sesame seeds and salt.
• Store in an airtight container until further use.

ARABIC SEVEN SPICE MIX

Steps:

• Put the black pepper, cardamom, clove, coriander, cinnamon stick, nutmeg, and coriander seeds in the oven tray, and put them in the oven on medium heat (350 F) for ten minutes.
• 2- Let the mixture of spices cool completely.
• Break the nutmeg.
• Place all the spices in a spice grinder and process until finely ground. if the spice grinder is not available you can use the garlic pestle to grind the grains.
• After grinding the grains well, put them in an airtight container.
• Arabic Seven Spice blend is ready to use.
• Note:
• The seven spices mixture can be used to season meat, fish, chicken, kibbe, vegetables, salads and even to prepare different types of soups with an irresistible middle eastern touch.

ARABIC SEAFOOD SPICE BLEND

Steps:

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

LEBANESE SEVEN SPICES

Steps:

• Stir the black pepper, cumin, paprika, coriander, clove, nutmeg, cinnamon, and cardamom together until evenly blended. Store the spice mix in an airtight container.

ARABIC SPICE BLEND

Steps:

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

SEAFOOD SPICE BLEND

Steps:

• Combine the sweet smoked paprika, celery salt, English mustard powder, ground white pepper, ground ginger, ground cinnamon, grated nutmeg, allspice, dried bay leaves and a pinch of ground cloves in a small bowl.

CURRIED SWORDFISH STEW

Steps:

• Heat ghee in a large Dutch oven over medium. Add onions and sliced fennel and cook, stirring occasionally, until golden brown, about 15 minutes.
• Stir in tomato paste, cumin, and spice blend and cook until aromatic, 1 to 2 minutes. Add garlic and serrano and cook 5 minutes. Add tomatoes and 2 cups water and bring to a simmer. Season fish with salt and pepper and add to pot. Simmer, uncovered, until fish is cooked through, 8 to 10 minutes.
• Add lime juice and season with salt and pepper; gently stir to combine. Ladle stew into bowls; garnish with fennel fronds. Serve with lime wedges and flatbread, if desired.

ARABIC 7 SEVEN SPICE (BOKHARAT)

Steps:

• Mix all ingredients well.
• Store in an airtight container or in freezer.
• You can also roast and grind these spices yourself first before mixing.
• Here in Cairo it is a VERY popular spice so we are able to buy freshley gorund all the time from spice souk.
• *** A great idea would be to make, wrap in a beautiful bottle or glass, decorate and give as a gift. Not everyone is aware of this spice, its great in many dishes, and gives a nice exotic flavor***.