Galat dagga, probably better known as Tunisian five spice, is a sweet and warm blend of five ingredients combined that will enable you prepare food with Tunisian flavours and aromas. This traditional mix is super-easy to-make and is a simple mix of cloves, cinnamon, nutmeg, peppercorns and the seldom used (by me at least) grains of paradise. Traditionally it's used as an all-purpose seasoning and is delicious when added to meat and vegetable dishes. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 5 tablespoons)
2 tbsp white or black peppercorns
1 tbsp ground cinnamon
1 tbsp grains of paradise
1 tsp whole cloves
1 tsp ground or grated nutmeg
tbsp = tablespoon
tsp = teaspoon
Store your Galat dagga in an airtight jar out of direct sunlight and in a cool place. Use within 3 months before making more.
Note: If you have the time, I recommend you dry toast the peppercorns and cloves prior to cooling and grinding. This greatly intensifies the flavours and aromas which will be transferred to your cooking. Click here for photos and tips on toasting and grinding. (Link opens in new window)
Ingredient Note: If you can, use a few whole ingredients for this Tunisian 5 spice and grind them yourself as these will add more intense flavours. If you haven't got them whole though, you can simply use pre-ground powders. If you do, reduce the amounts the recipe requires by half. For example, 2 tablespoons of peppercorns equals 1 tablespoon of pre-ground pepper. Reduce any other ingredients you don't have whole by half as well and stir in with any other powders when making.
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Of course it's convenient to pop to the store and pick up a jar of commercial seasonings; but here's why I recommend you make your own...
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