Hararat Version 2 Libyan Spice Blend Recipes
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
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.
Provided by Georgiapea
Categories African
Time 7m
Yield 1 1/3 tablespoon, 1 serving(s)
Number Of Ingredients 5
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.
KFC SPICE BLEND
Makes spices for brine and coating blend for about 1 2-3 lb chicken. Follow directions on other recipes for use. Yield is approximate. It is very slightly less than 1/3 cup.
Provided by dey99
Categories < 15 Mins
Time 15m
Yield 1/3 cup
Number Of Ingredients 17
Steps:
- Mix all ingredients together.
- Store in ziploc.
- Follow directions in other recipes.
Nutrition Facts : Calories 193.2, Fat 7.2, SaturatedFat 2.3, Sodium 33.1, Carbohydrate 36.6, Fiber 16.8, Sugar 2.5, Protein 6.5
HARARAT VERSION 1 - LIBYAN SPICE BLEND
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
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.
VADOUVAN INDIAN SPICE BLEND - GOURMET
Entered for safe-keeping, found in September 2008 Gourmet. Vadouvan is ready-to-use blend of spices that is a derivative of Indian curry blend with a French influence. A variant of a masala with added spices such as shallots and garlic, Vadouvan is usually used in gourmet cooking. The spice is thought to have originated due to French colonial influence in the Pondicherry region of India. Recipe by Paul Grimes, starting with a formula by chef Inaki Aizpitarte, of Le Chateaubriand, and roasting it for an exotic meatiness. Make one big batch and keep it in the freezer for up to 6 months (1 month in refrigerator). (Some people use a Magic Bullet just for grinding Indian spices.)
Provided by KateL
Categories Onions
Time 2h
Yield 3 cups, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350F (176C) with rack in middle position.
- In a food processor, pulse onions in 3 batches until very coarsely chopped (okay if a few large pieces remain), transferring to a bowl.
- Repeat with shallots, then garlic.
- In a deep 12-inch heavy nonstick skillet over high heat, heat oil until it shimmers. Sautee onions, shallots and garlick (stir often) until golden and browned in spots, 25-30 minutes.
- In an electric coffee/spice grinder, or with mortar and pestle, grind fenugreek seeds.
- Add ground fenugreek to onion mixture and add remaining ingredients. Stir until combined.
- Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1-1/4 hours.
- Store in tightly sealed container in refrigerator for up to 1 month or in freezer up to 6 months. If you feel generous, share with your friends.
Nutrition Facts : Calories 54.1, Fat 2.5, SaturatedFat 0.3, Sodium 295.4, Carbohydrate 7.7, Fiber 0.8, Sugar 1.7, Protein 1.1
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