Gulf Spices (Ibzar)

Engrossed's Note:

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Arabian Gulf

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Serves: 12

Yield: 1.0 cup

• 4 tablespoons ground cumin
• 4 tablespoons ground black pepper
• 4 tablespoons ground coriander
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon ground cayenne pepper
• 1 teaspoon turmeric
• ½ teaspoon ground nutmeg
• ½ teaspoon ground mace

Directions:

1. Combine all ingredients and store in a tightly covered container.

Reviews

[UmmBinat]

Delicious in your Chickpea and Tomato Soup (Shawrbat An-Nikhi), where it is called for as an ingredient. I omitted the nutmeg and mace and added Baharat Aka Middle East Mixed Spices - the Real Mix in their place! I'd like to know another recipe or two or three that call for this mix.

[Wylder]

This mixture is great. Like the others, I also agree that the flavor is exotic and has the smallest "kick" from the cayenne. I used this on chicken legs. They turned out really good. I did store the remaining spices for use at a later date. I'll be using it again soon. Thanks for the recipe.

[Vseward (Chef~V)]

This is fabulous rubbed on Ribs. I let them sit in the fridge for a couple hours before cooking and I think it gave the ribs an extra zip as the exotic flavors mingled. Will definitely make more of this, keep some in the pantry ;) (Made for Bevy Tag 08)