spices, sometime called Lebanese seven spice, is a popular recipe used in traditional dishes in the Lebanon and throughout North Africa. Easy-to-make, in minutes you'll be enjoying authentic flavours and aromas in your lamb and beef dishes. (See the bottom of the page for other recipes)
What You'll Need: (makes about 7 tablespoons)
2 tbsp fenugreek seeds
2 tbsp black peppercorns
2 tbsp allspice berries
1 tbsp ginger powder
2 tsp grated nutmeg
2 tsp whole cloves
1 x 3 inch piece cinnamon
tbsp = tablespoon
tsp = teaspoon
Store your Lebanese seven spice in a cool place in an airtight jar out of direct sunlight. Use within 3 months.
Note: If you have a spare few minutes, you can add even more flavour to your blend by dry toasting the cinnamon pieces along with the fenugreek seeds, peppercorns, allspice berries and cloves before cooling, grinding and combining. It's a really easy thing to do and is recommended. Read more about grinding. (Link opens in new window)
Ingredient Note: Try and use as many whole spices as possible for Lebanese food seasoning as they will give you the best flavours and aromas. If you don't have them all, it's fine to use pre-ground powders provided you reduce the quantities in the recipe by half. So for 2 tablespoons of fenugreek seeds you use 1 tablespoon of pre-ground fenugreek. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
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