Travelling across North Africa from Egypt to the Levantine region (Levant means Mediterranean countries to the east of Italy) including the Middle East, we will come across and enjoy many dishes that we know and are popular worldwide. Dishes such as hummus, falafel, shawarma, kofta, deliciously flavoured flatbreads, dips, and salads, such as Baba Ghanoush, and Tabouleh. The spices used in this region include cumin, coriander, cinnamon, nutmeg, all known to us. These and many more are brought together in a unique blend called Baharat, also known as Lebanese ‘7’ Spice Blend.
Our all-time favourite discovery whilst travelling in Egypt is of course our popular Dukkah Dip blend. An amazing combination of nuts, seeds, and spices. At The Spice House we love to enjoy the cool sweetness of watermelon dipped into the spicy nutty crunch of Dukkah, enjoyed along with a cool cocktail.
Dukkah is traditionally enjoyed on pita bread that has been dipped in olive oil, and of course can be sprinkled on your salad, dips etc.
Here is our favourite recipe for one of these dips!
Baba Ghanoush / Moutabel – Smoky Eggplant Dip
Ingredients
- 1 Eggplant
- ¼ cup Onion (Chopped)
- 1 tablespoon Lemon Juice
- 2 teaspoon Garlic (Chopped)
- 2 tablespoon Greek Yogurt
- Salt to taste
- 2 tablespoon Extra Virgin Olive Oil
Instructions
- Wash the eggplant and pat dry.
- Make a few incisions on the eggplant and roast directly on a gas stove or in an oven till the skin turns black and the flesh is softened.
- Remove the blackened skin of the eggplant.
- Add the flesh and remaining ingredients in a blender and just blend to make a smooth dip.
- Garnish with olive oil, coriander, and pomegranate kernels.
- Serve with pita or any other crackers.
The Baharat spice blend is our current favourite in The Spice House, and we are enjoying trying new recipes with this peppery, sweet spiced, earthy and aromatic blend. If Baharat were a wine, it could be described as ‘oaken with a hint of apricot’.
It can be used as a dry rub for grilling all meats, beef, lamb, goat, and poultry or as a marinade made with olive oil and lemon juice. Also used as a seasoning for seafood and vegetable recipes, soups and sauces, or sprinkled over finished dishes as a condiment. We love to just simply brush a pita bread with olive oil and sprinkle with the Baharat before toasting. We think you will like this next recipe too!
Baharat Spiced Shrimp
Ingredients
- 500g large shrimp, peeled, deveined and tail removed
- Olive Oil
- 2 tsp Baharat spice blend
Instructions
- Lay shrimp out in a single layer on a platter and sprinkle with the spice blend – toss to distribute adding more spice blend if needed to dust evenly
- Heat olive oil in a large non-stick skillet
- When oil begins to ripple, add shrimp in a single layer
- Cook on medium for 2-3 minutes until edges are pink
- Flip and cook another 2 minutes or so until just barely cooked – they’ll continue to cook a bit when removed from the heat
Saffron Rice
Ingredients
- 1 cup Brown Basmati Rice
- 1 3/4 cups cold water
- 1 good pinch Saffron threads
- 1/2 to 1 tsp ground sumac
- 1/2 dried parsley leaves, crushed
- 1 Tablespoon each fresh parsley and fresh cilantro leaves
- Olive oil (Optional)
Instructions
- Combine water, saffron, sumac and dried parsley in a saucepan and bring to a boil over med-high heat.
- Add rice, return to the boil, reduce heat to low and cover.
- Cook 30-40 minutes just until all the water is absorbed.
- Turn off heat and stir in the fresh herbs
- Add a bit of olive oil if you like
Visit us at The Spice House for your spices, herbs and blends or check our web site:
www.spiceandeasycyprus.com for more recipes and info
or Find Us on Facebook (Spice and Easy Cyprus) or Telephone: 99104622
