For those of you who have looked at my recipes and wanted to make something, only to find it needs some strange spice mix called "bezar", i promised to put up the directions of making this spice mix, and here it is......
Excerpt from:
From the book "The Complete United Arab Emirates Cookbook"
by Celia Ann Brock- Al Ansari
Copyright © 1994 by Celia Ann Brock-Al Ansari
Bezar ~ Mixed Local Spices
This spice is very essence of Arabian cooking and is a mixture of spices first roasted then pounded together. Once the bezar has been prepared, it can be kept in an airtight container and will remain fresh for up to 10 months.
1 cup cumin seeds (whole)
1 cup fennel seeds (whole)
1 cup cinnamon sticks
1 cup coriander seeds (whole)
1/2 cup pepper corns (whole)
1/4 cup dried red chillies (whole)
1/2 cup turmeric powder
Put cumin, fennel, cinnamon, coriander, pepper corns and dried chillies into a frying pan and roast over a low heat, stirring continuously, until the spices turn golden. Remove from heat, grind in a blender and keep in an air tight container. Use as advised in the recipes.
Subscribe to:
Post Comments (Atom)
2 comments:
Kinda like Rasul Hanout which is made both in the North and South of Algeria. I prefer the Southern as it's stronger, like maybe 20 more spices than the North. I did try some Moroccan Rasul Hanout and Masha'Allah it is really nice too and much closer to the Southern Algerian blend.
woooooow, MashAllah, more than 20 spices!
Post a Comment