Omani Spice Mix Recipes

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OMANI SPICE MIX



Omani Spice Mix image

Make and share this Omani Spice Mix recipe from Food.com.

Provided by Sharon123

Categories     Southwest Asia (middle East)

Time 5m

Yield 1 batch

Number Of Ingredients 6

1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
2 -3 whole cloves
1 teaspoon turmeric (optional-will add a yellow color to food)

Steps:

  • Mix all together and store in a jar with lid.
  • Use in meat and vegetable stews.
  • May also add to rice dishes, soups, lentil and bean dishes.

BEZAR SPICE MIX OMAN



Bezar Spice Mix Oman image

they use this spice mix alot over in the middle east you could make alot less of this im just giving the amounts given this would make a whole lot

Provided by Dienia B.

Categories     Southwest Asia (middle East)

Time 12m

Yield 6 cups

Number Of Ingredients 7

1 cup cumin seed
1 cup fennel seed
1 cup cinnamon stick
1 cup coriander seed
1/2 cup peppercorn
1/4 cup red chili pepper flakes
1/2 cup turmeric

Steps:

  • brown in a dry skillet until golden.
  • on very low heat.
  • grind.
  • store.

Nutrition Facts : Calories 232.7, Fat 10.4, SaturatedFat 1, Sodium 141.7, Carbohydrate 39, Fiber 20.4, Sugar 1.1, Protein 9.7

CHICKEN KABOULI (MUSCAT STYLE)



Chicken Kabouli (Muscat Style) image

This is an Omani chicken and rice dish. For the Omani spices you can use recipe #492862. The recipe comes from Nestle. They want you to use Maggi brand.

Provided by threeovens

Categories     Chicken

Time 1h10m

Yield 7 serving(s)

Number Of Ingredients 13

1 1/2 lbs chicken pieces
12 cups water
3 cinnamon sticks
1 teaspoon cardamom pod
1 teaspoon whole cloves
1 teaspoon black peppercorns
3 tablespoons omani mixed spice
3 chicken bouillon cubes
3 tablespoons ghee
15 ounces chickpeas, drained
3 cups basmati rice, washed and drained
4 tablespoons sultanas or 4 tablespoons raisins
1 1/2 teaspoons saffron threads, soaked in 1/4 cup rose water

Steps:

  • Place the chicken and water in a large pot and bring to a boil; add cinnamon, spices, Omani spice mix and bouillon.
  • Reduce heat, cover, and cook for 30 minutes; remove chicken, then drain and reserve stock.
  • Return 9 cups of the stock to the pot, adding additional water if needed; return to a boil, stir in rice, then cook 10 minutes; drain.
  • Melt the ghee in the pot, saute chickpeas and raisins for 2 minutes, then remove with a slotted spoon and set aside.
  • Return the chicken to the pot, add the rice, sprinkle with the saffron and rose water, add chickpeas and raisins, cover, and coom u til the rice is tender, 25 minutes.

Nutrition Facts : Calories 565.7, Fat 17.7, SaturatedFat 6.6, Cholesterol 58.6, Sodium 651.9, Carbohydrate 80.5, Fiber 5.9, Sugar 4.5, Protein 20.9

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