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Syrian Mixed Spices

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
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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©1999—2006 Paula Wolfert