Berbere
Combine 2 Tbsp. New Mexico or Ancho ground chile pepper; 2 tsp. cayenne pepper; 1 tsp. each paprika, onion powder, and ground ginger; and ½ tsp. each ground cinnamon, ground cardamom, garlic powder, ground coriander and salt. Makes about 5 Tbsp.
Ethiopia’s hot sweet blend brings warm citrus notes to beef stews, lentils and roasted vegetables.
Dukkah
In small skillet toast ½ c. coarsely chopped hazelnuts over medium high 3 minutes or until fragrant. Transfer to bowl. In hot skillet combine 1 Tbsp. each coriander and sesame seeds and 1 ½ tsp. anise seeds. Toast 2 minutes or until fragrant. Let cool. Using a spice grinder, grind seeds and hazelnuts just until coarsely ground transfer to bowl. Stir in ½ tsp. salt and ¼ tsp. black pepper. Makes about ¾ c.
The savory Egyptian nut and spice blend has a coarse texture that makes a wonderful crust for meat and a crunchy addition to grains or pasta dishes.
Ras El Hanout
Combine 1 tsp. each ground cumin, ground ginger and salt; ½ tsp. each ground allspice, black pepper, cinnamon, cayenne pepper and turmeric and ¼ tsp. ground cloves. Makes about 2 Tbsp.
Za’atar
Combine 1 Tbsp. each ground sumac and dried thyme; 2 tsp. dried oregano; and 1 tsp. each toasted sesame seeds, salt and ground black pepper. Makes about 4 Tbsp.
Sprinkle this traditional Middle Eastern blend on grilled vegetables or whirl into yogurt dip and hummus.
