Recipe - Baharat (N African Spice)
Categories: Mixes And S, Mid-east, Baharat (N African Spice)
One half Nutmeg, grated
1 tablespoon Black peppercorns
1 tablespoon Coriander seeds
1 tablespoon Cumin seeds
1 tablespoon Cloves
A small piece of cinnamon
Seeds from 6 green cardamoms
2 tablespoon Paprika
1 teaspoon Ground chili
A fiery preparation from the Gulf States, used to spice meats and
vegetables. The recipe comes from Cooking with Chillies by Meg Jump.
Grind all the ingredients together. The mixture will keep for 34 months
stored in an airtight jar.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0670834378 The book is lavishly illustrated with full color
photographs of the herbs and spices whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MCRecipe Digest V1 #632
by "Mary Spyridakis" MSpork@msn.com on Jun 2, 97
Baharat (N African Spice) recipe makes 1 Servings
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