— SUITABLE FOR PURE VEGETARIAN FOOD —
lebanese 7 spices —baharat is a North African spice mix used in Lebanon, Syria, Israel, and Jordan. Baharat simply means ‘spice’ in Arabic. This blend is used to prepare lamb but is an all-purpose flavor enhancer useful for fish, chicken, beef, tomato sauces and soups.
Cumin Seed, Black Pepper, Clove, Nutmeg, Cinnamon, Ginger and Coriander Seed.
Depends on the recipe.
12 months from date of packaging
THIS PRODUCT IS PACKED IN PET JARS WITH TIGHT LID: Always store in a cool dry place – Away from sunlight and heat – Keep lid tightly closed after use – Don’t expose jar to temperature over 65° C.
SPICY GROUND MEAT
500g Goat Meat | ground
Make a spice paste using:
2 tsp Coriander seed
1 tsp Cumin seed
½ tsp Cardamom powder
½ tsp Caraway seed
1 tsp Turmeric powder
Water to whip-up paste
Grind to fine paste. Keep aside.
Heat 2 Tbs oil in a heavy bottom frying pan over high heat. Add the 1 cup onion (chopped fine), 2 tsp garlic (grated), and 1 tsp ginger (grated). Lower heat to medium and stir-fry until the onions soften. Add the spice paste and cooking for 3 minutes. Remove heat. Transfer pan contents to a bowl. [Some spices will be adhering to the pan, leave it for the next step].
Place the pan back on medium, and add 1 Tbs oil. Add the ground meat. Cook, frequently stirring, until the meat is cooked through and brown. Lower the heat to low and add 250g tomato (chopped fine) and 100g bell pepper—optional. Mix well, and simmer, uncovered, for about 20 minutes, or until the meat is dry. Add 2 tsp lebanese 7 spices —baharat and the onion mixture—from Step 2—and stir-fry 3 minutes. Remove pan from the stove and add the 3 Tbs coriander leaf (chopped fine), 3 Tbs mint leaf (chopped fine) and mix into the meat. Serve over rice, garnished with fried nuts.
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