This Lebanese seven spice blend is a staple in every Middle Eastern pantry. It is a warm and flavorful blend of spices that complement meat dishes, soups, and roasted vegetables. You can make it from whole spices for best flavor or from pre-ground spices if you're short on time.
3gramswhole coriander seeds, 1 ½ teaspoons (optional)
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INSTRUCTIONS
Place all the whole spices in a dry fry pan over medium heat, stirring constantly until the spices are very fragrant and warmed through, about 3 to 5 minutes. Transfer to a bowl to cool slightly.
Transfer all the toasted spices to an electric spice grinder. Break up the cinnamon stick into smaller pieces. Grind the spices into a fine consistency.
Add the ground ginger to the spice mixture and give it a quick blend in the grinder.
Sift the spices through a fine mesh sieve over a bowl, then re-grind any pieces of spices that have remained in the sieve until they are finely ground, then combine with the rest of the blend.
Transfer the ground Lebanese 7 spice blend into an airtight jar and store in a cool, dry, and dark place for up to 6 months.
NOTES
Yield: This recipe yields half a cup of Lebanese 7 spice. If using pre-ground spices, combine the following and store in an airtight jar:
Nutrition information provided is an estimate and may vary.
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