Enjoy Global Flavors With Homemade Spice Blends from Around the World
Give your palate a trip around the globe with three versatile spice blends you can make at home. Dukkah, an Egyptian condiment, is made of toasted nuts and seeds. Baharat means "spice" in Turkish, but baharat (bah-ha-rat) is really a blend of several spices (most of which you probably already have in your cabinet) that works as an all-purpose seasoning. Harissa, the brilliant orange North African red pepper sauce, typically contains hot chiles, garlic, cumin, coriander, and caraway. Now for the recipes! Enjoy the journey!
Tip: To toast spices and seeds (such as coriander, cumin, or sesame seeds), cook in a large dry skillet over medium heat, shaking skillet frequently, until fragrant. Remove from skillet immediately to prevent burning.
This article originally appeared in the April/May 2018 issue of Allrecipes Magazine.
This Egyptian condiment is made of toasted nuts and seeds. It usually contains roasted hazelnuts or chickpeas as the foundation, and is seasoned with coriander and cumin. Toasted sesame seeds are tossed in for more crunch. Dukkah (DOO-kah; also spelled dukka or duqqa) is a delicious addition to breadings for fish and chicken. It adds a smoky, nutty flavor when sprinkled on eggs, avocados, hummus, or toast.
Dukkah Flatbread with Chevre-Yogurt Dip
This easy flatbread takes a shortcut using prepared pizza dough, but gets a big flavor boost from the dukkah spice blend and a chevre-yogurt dip. "Dukkah is a versatile and popular Egyptian condiment. Dip, spread, and sprinkle dukkah to take flatbread to the next level." —Juliana Hale
Dukkah Chicken Cutlets and Eggs
Add dukkah to chicken breasts on a bed of lettuces in an orange-honey vinaigrette, topped with fried eggs. Dukkah lends a hint of crunch and smoky, nutty flavor.
Baharat is an all-purpose seasoning blend made of several spices (most of which you probably already have in your cabinet). In the Middle East, baharat is added to just about every dish — from beef kebabs and salmon cakes to vegetable and rice dishes — to enhance flavor. Stir it into yogurt or mayo as a savory dip for sweet potato fries. Happily, a little of this aromatic blend goes a long way.
Baharat Salmon Cakes with Aioli
"Baharat seasoning gives traditional salmon cakes a delicious Middle Eastern spin," says Juliana Hale. "If desired, serve salmon cakes atop fresh greens."
Beef Kebabs with Pomegranate Couscous
"Baharat, an all-purpose Middle Eastern seasoning, shines in these beef kebabs. Paired with pomegranate couscous and an irresistible feta sauce, this dish brings a taste of the Middle East to your dinner table," says Juliana Hale.
Chef John's Harissa Sauce
If you like sriracha, you'll love harissa (hah-REE-suh), the North African red pepper sauce, which typically includes hot chiles, garlic, cumin, coriander, and caraway. In his recipe, Chef John uses fresh Fresno and habanero chile peppers. Stirred into hummus or guacamole, slathered on chicken, or spread on a sandwich, harissa adds depth and kick. Learn more about harissa, and get more recipes to make with spicy harissa sauce.
Harissa Fried Halloumi Panini
"Upgrade your grilled cheese with Halloumi. Then add the heat with North African harissa," says Juliana Hale. "You could also grill these on an indoor grill pan over medium heat."
Tofu Trade: In place of the Halloumi, try tofu. Use 8 slices extra-firm tofu (not silken). Pat dry with paper towels. Season tofu with 1/8 teaspoon each salt and black pepper. Cook tofu 3 minutes on each side in skillet.
Sheet Pan Harissa Chicken Dinner
"Spice up chicken dinners with a touch of harissa. The North African red pepper sauce adds depth and kick to this one-pan meal perfect for weeknights," says Juliana Hale.
Make It Ahead: You can make the parsley topping up to four hours ahead of time.
Pepper Prep: For 1 cup sliced roasted peppers, put 2 halved and seeded red bell peppers on a foil-lined baking sheet. Broil about 6 inches from heat until skins blacken and blister, 5 to 8 minutes. Transfer to a bowl, cover with plastic wrap, and let steam, about 20 minutes. Remove and discard skins.
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