If we move down along the Mediterranean coast on our travels, we reach Morocco. A place I've never been but think I would like to go there one day. I have always loved their detailed wood art, wooden furniture, metal art and tile crafts.
I've only tried to create a few Moroccan dishes based on my reading of a very few recipes. This spice mixture is very similar to Baharat spice in other Arab countries. I think you'll like it. Delicious with everything I've tested it on so far. It's great with grilled meats, or in water-braised dishes and stews. It really lends itself to dried fruit added to your meat dishes as well. I tried it one time on a grilled fish and it was most excellent used that way. As most spice mixtures, it is Atkins Induction Phase friendly.
INGREDIENTS:
4 T. Smoked Spanish paprika
4 3" sticks cinnamon, broken up, (about 3 T. if using ground cinnamon)
¼-½ tsp. cayenne, depending on taste
3 T. coriander seed
1 rounded tsp. whole cloves (about ½ tsp. ground cloves)
1 tsp. cardamom seeds, removed from their outer pod/husk
1 T. coarse black pepper
3 T. cumin seed (whole)
¼ tsp. crushed red pepper
DIRECTIONS: Measure all UNGROUND spice seeds/kernels into a dry, non-stick skillet. Turn heat to high and roast spices a couple minutes until they become very fragrant. Turn off heat and cool. Run through a spice grinder or coffee grinder dedicated to just spices. Grind pretty fine. Add any UNGROUND spices you used, mix well and spoon into a lidded jar. Store in a dark cabinet as is proper for all spices.
NUTRITIONAL INFO: Makes about 1 cup or 16 Tablespoons. One tablespoon is about how much you would use for a 4-serving braised entrée or to grill fish or meat for four people. One tablespoon contains:
18.4 cals, 0.75g fat, 3.78g carbs, 2.28g fiber, 1.5g NET CARBS, 0.71 g protein, trace sodium
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