Hararat Version 2 - Libyan Spice Blend

Georgiapea's Note:

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.

• Total Time: 7 mins
• Prep Time: 2 mins
• Cook Time: 5 mins

Ingredients:

Serves: 1

Yield: 1.3 tablesp ...

• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon chili flakes
• 1/4 teaspoon ground allspice

Directions:

1. Heat a nonstick frying pan to medium high heat - do NOT add any oil.
2. 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.
3. Store in an airtight container.
4. Feel free to double/triple/etc. this recipe to make a bunch - it stores well.

Reviews

[Chocolatl]

I'm not sure if this is really easier or not. You don't have to grind anything, but the pre-ground spices are much harder to remove from the pan than whole ones would be. The seasoning mix is good, though, with a great Middle Eastern/North African flavor, and smells divine while the spices are toasting. Made for My-3-Chefs, November 2009.