Spice-Blend on Kvalifood

Dukkah (Egyptian Nut and Spice Blend)

Wed, 26 Jun 2019 04:39:34 +0100

Dukkah (Egyptian Nut and Spice Blend) - kvalifood.com

An Egyptian blend of toasted nuts, sesame seeds, and spices, pulsed to a coarse, crumbly texture. Traditionally eaten by dipping bread first in olive oil, then pressing it into the dukkah. The defining quality is the dry, crunchy texture – over-processing into a paste ruins it.

Makes ca. 1.5 cups

Ingredients

100 g hazelnuts (or peanuts for the traditional street-food version)
50 g white sesame seeds
1 tbsp whole coriander seeds
1 tbsp whole cumin seeds
1 tsp fennel seeds (optional)
1 tsp black peppercorns
1/2 tsp flaky salt, or, to taste

3½ oz hazelnuts (or peanuts for the traditional street-food version)
2 oz white sesame seeds
1 tbsp whole coriander seeds
1 tbsp whole cumin seeds
1 tsp fennel seeds (optional)
1 tsp black peppercorns
1/2 tsp flaky salt, or, to taste

Directions

Toast the hazelnuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 4-5 minutes. Transfer to a plate and let cool.

Puerto Rican Dry Adobo Seasoning

Fri, 29 Jan 2016 03:47:34 +0100

Puerto Rican Dry Adobo Seasoning - kvalifood.com

Puerto Rican dry adobo is an all-purpose seasoned salt blend. Rub it on meats, mix it into rice, or combine it with olive oil, vinegar, and fresh garlic to form a wet paste for lechon.

Makes ca. 1 cup

Ingredients

3 tbsp garlic powder
3 tbsp fine sea salt
2 tbsp onion powder
1 1/2 tbsp ground cumin
1 1/2 tbsp dried oregano, crushed
1 tbsp black pepper
1 tbsp paprika (regular or smoked)
1 tsp turmeric (or Bijol powder)

3 tbsp garlic powder
3 tbsp fine sea salt
2 tbsp onion powder
1 1/2 tbsp ground cumin
1 1/2 tbsp dried oregano, crushed
1 tbsp black pepper
1 tbsp paprika (regular or smoked)
1 tsp turmeric (or Bijol powder)

Directions

Combine all ingredients in a bowl and mix thoroughly.
Pulse 4-5 times in a spice grinder for a slightly finer texture (optional).
Store in a sealed glass jar. Keeps 3-6 months.

Notes

Rub 1/2 to 1 tsp per portion of meat.
For lechon, mix with olive oil, vinegar, and fresh garlic to form a wet paste.

Coffee Hawaij (Yemeni Coffee Spice Blend)

Mon, 28 Jan 2013 01:16:24 +0100

Coffee Hawaij (Yemeni Coffee Spice Blend) - kvalifood.com

The sweet version of the Yemeni hawaij spice blend. Warming and chai-like, led by ginger and cardamom. Stir into coffee, tea, or hot chocolate.

Makes ca. 4 tbsp

Ingredients

2 tbsp ground ginger (dried)
2 tbsp ground cardamom
2 tsp ground cinnamon
1/2 tsp ground cloves
3/4 tsp ground nutmeg

2 tbsp ground ginger (dried)
2 tbsp ground cardamom
2 tsp ground cinnamon
1/2 tsp ground cloves
3/4 tsp ground nutmeg

Directions

Combine all ingredients in a bowl. Stir until evenly blended. Store in an airtight jar. Keeps up to 6 months.

Notes

Use 1/4 tsp per mug of coffee, stirred in after brewing. Also works in black tea, hot chocolate, and oatmeal.

Savory Hawaij (Yemeni Soup Spice Blend)

Mon, 28 Jan 2013 01:16:24 +0100

Savory Hawaij (Yemeni Soup Spice Blend) - kvalifood.com

Hawaij is a Yemeni pantry staple that comes in two versions: savoury and sweet. This is the savoury version, built on cumin and black pepper with turmeric for colour. It goes into soups, stews, and rice dishes.

Makes ca. 5 tbsp

Ingredients

2 tbsp cumin seeds
2 tbsp black peppercorns
1 1/2 tbsp ground turmeric
1 tbsp coriander seeds
2 tsp cardamom seeds (extracted from pods)
1/4 tsp whole cloves

2 tbsp cumin seeds
2 tbsp black peppercorns
1 1/2 tbsp ground turmeric
1 tbsp coriander seeds
2 tsp cardamom seeds (extracted from pods)
1/4 tsp whole cloves

Directions

Place the cumin seeds, peppercorns, coriander seeds, cardamom seeds, and cloves in a dry skillet over medium heat. Toast for 2-3 minutes, stirring frequently, until fragrant. Do not let them smoke.

Tabil (Tunisian Coriander Spice Blend and Paste)

Mon, 19 Sep 2011 18:50:02 +0100

Tabil (Tunisian Coriander Spice Blend and Paste) - kvalifood.com

Tabil is a Tunisian spice blend dominated by coriander seeds, backed by caraway, cumin, chilli, and garlic. The word originally meant “coriander” itself. In Tunisian kitchens, it is used in its paste form – ground with fresh garlic and olive oil – as a marinade and flavour base alongside harissa.

Tabil Dry Blend

Makes ca. 5-6 tbsp

Ingredients

3 tbsp whole coriander seeds (18 g)
1 tbsp whole caraway seeds (6 g)
1 1/2 tsp whole cumin seeds (4.5 g)
1 1/2 tsp red pepper flakes (or 1 tsp cayenne)
2 tsp garlic powder (6 g)

3 tbsp whole coriander seeds (⅔ oz)
1 tbsp whole caraway seeds (¼ oz)
1 1/2 tsp whole cumin seeds (⅛ oz)
1 1/2 tsp red pepper flakes (or 1 tsp cayenne)
2 tsp garlic powder (¼ oz)

Directions

Heat a dry skillet over medium heat. Add the coriander, caraway, and cumin seeds. Toast 2-3 minutes, stirring constantly, until fragrant and slightly darkened. Transfer to a bowl and cool completely.