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Syrian Mixed Spices
 
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From The Cooking of the Eastern Mediterranean, by Paula Wolfert.

This spicy mixture is especially good for seasoning meat pies, köfte, and stews.

 
Yield: Makes about 2 tablespoons
 
1 tablespoon Near East or Aleppo pepper, or substitute 2 teaspoons Hungarian paprika and 1 teaspoon hot Hungarian paprika
   
1 teaspoon freshly ground black pepper
   
1/2 teaspoon ground allspice
   
1/4 teaspoon ground cinnamon
 
1/4 teaspoon ground coriander seeds
   
1/4 teaspoon ground cloves
   
1/4 teaspoon ground cumin
   
  Salt
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Mix all the ingredients well and place in a small jar. Add a little salt to keep the mixture fresh and free of bugs. Close tightly and store up to 3 months.
 
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