#seb3 baharat

[najia-cooks]

[ID: An extreme close-up of ground spices in various shades of brown and orange laid out in lines on a plate. End ID]

سبع بهارات فلسطينية / Seb'a baharat falastinia (Palestinian seven-spice)

Seb'a baharat is one of a few spice blends often referred to in English simply as “baharat” (the plural of Arabic بهار / bahar, “spice”). A warm, earthy blend, it is commonly used to season meat, fish, and poultry in the Levant, Eastern Arabia, and Egypt, where recipes differ from region to region and from person to person. Common ingredients include cumin, cardamom, black pepper, nutmeg, and cinnamon.

Palestinian versions of seb'a baharat are usually dominated by allspice, black pepper, and cinnamon, giving them a pungent and sweet head; nutmeg, cloves, and cardamom provide additional warmth, while cumin and coriander often round out the blend with earthiness and a hint of florality. Ginger is also an occasional inclusion.

By the early 2010s, decades of Israeli taxation on exports and imports of non-Israeli goods had eroded Palestinian economic and culinary self-determination; Israel had instituted further blockades of the Gaza border in 2007, leading to a sharp decline in exports. Several farmers in Gaza turned to growing spices and herbs, including cumin and ginger, on their farms with the intention of finding a profitable market for them in Europe. However, frequent border closings, punitive export taxes, and Israeli shooting at Palestinian farmers who were attempting to work their land, made the plan unviable.

More recently, Palestinians have continued to work to find new ways to produce food despite shrinking access to arable land and fresh water. Resisting Israeli targeting of Palestinian food self-sufficiency is a matter, not just of subsistence and economic power, but of identity and dignity.

Today, Israel's total siege of Gaza continues as civilians run out of food, water, power, and medical supplies. Medical Aid for Palestinians (MAP) has put out an urgent call for donations to provide medical supplies to hospitals when supply lines reopen. Also contact your representatives in the USA, UK, and Canada.

Ingredients:

1 Tbsp ground allspice (6.6g; 1 Tbsp + 1 tsp allspice berries)

1/2 Tbsp ground black pepper (6.2g; 1/2 Tbsp black peppercorns)

1/2 Tbsp ground cinnamon (5.3g; 1 large stick Chinese cassia)

1 1/4 tsp ground coriander (2g; 1 1/2 tsp coriander seeds)

1 tsp ground nutmeg (1.4g; 1/2 nutmeg)

1 tsp ground cloves (2g; 1 1/4 tsp whole cloves)

1 tsp ground cardamom (scant 1/2 Tbsp pods; 2.6g just seeds)

3/4 tsp ground cumin (2.1g; scant tsp cumin seeds)

Instructions:

1. In a mortar and pestle or using the flat of a knife, roughly crush nutmeg and cinnamon.

2. In a dry skillet over medium heat, toast whole spices one at a time until each is strongly fragrant. Remove from heat and allow to cool in a single layer on a large plate.

3. Grind all spices together in a mortar and pestle or a spice mill. Pass through a sieve to remove large pieces. Store in an airtight jar in a cool, dark place.

[najia-cooks]

[ID: A conical pyramid of a brown spice blend surrounded by whole spices including allspice, cardamom, and rose petals. End ID.]

سبع بهارات المصرية / Seb'a baharat al-misria (Egyptian seven-spice)

Seb'a baharat is one of a few spice blends often referred to in English simply as "baharat" (the plural of Arabic بهار / bahar, "spice"). It is also sometimes called بهارات الحلبية (baharat al-Halabia), "Aleppo spices," due to its origins in Aleppo, Syria. A warm, earthy blend, it is commonly used to season meat, fish, and poultry in the Levant, Eastern Arabia, and Egypt, where recipes differ from region to region and from person to person. Common ingredients include paprika, cumin, cardamom, black pepper, nutmeg, and cinnamon.

Egyptian versions of the blend foreground sweet, warming spices, with allspice dominating the mix and black pepper, cardamom, clove, nutmeg, cinnamon, and ginger rounding it out. Occasionally, bay leaves and dried rosebuds are also added. The result is an intensely aromatic, floral, slightly camphorous blend that's great for marinades, dry rubs, and roasting.

Recipe under the cut!

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Ingredients:

Makes about 2/3 cup

20g (1/4 cup) allspice berries (كبابة صينى \ بهار حلو)

18g (2 Tbsp) black peppercorns (فلفل اسود)

6g (1 Tbsp; 25) green cardamom pods (حبّهان \ هال)

5g (one large stick; 1/2 Tbsp ground) Chinese cassia cinnamon (قرفة)

3g (one small) nutmeg (جوزة الطيب)

2g (1 tsp) ground ginger (زنجبيل)

1g (1/2 tsp; 20) whole cloves (مسمار)

1g (1 tsp) dried rosebuds (زر الورد) (optional)

0.5g (3-4) Mediterrannean bay laurel leaves (ورق لاورا) (optional)

2g (1/2 tsp) cumin seeds (كمون) (optional)

1.7g (1/2 tsp) coriander seeds (كزبره) (optional)

Despite the name, seven-spice does not always feature exactly seven spices. The core components of most Egyptian blends are the first seven spices listed in these rough proportions, with bay leaves and rose buds being optional additions; sometimes the blend mixes savory and warming spices, with cumin and coriander being added, or taking the place of allspice, nutmeg, or ginger. Rarer additions are thyme, gum mastic (مستكه), and paprika. You should change the blend to suit your own taste.

Instructions:

1. In a mortar and pestle or using the flat of a knife, roughly crush nutmeg and cinnamon.

2. In a dry skillet over medium heat, toast whole spices one at a time until each is strongly fragrant. Remove from heat and allow to cool in a single layer on a large plate. The bay leaves will only need to toast for a moment or two.

3. Remove skillet from heat and toast ground ginger, stirring constantly, for about 30 seconds until fragrant. Remove from skillet.

4. Grind all spices together in a mortar and pestle or a spice mill. Pass through a sieve to remove large pieces. Store in an airtight jar in a cool, dark place.