Best 2 Gulf Spices Ibzar Recipes

Embark on a culinary journey to the vibrant shores of the Arabian Gulf and discover the captivating flavors of "Gulf Spices - Ibzar". This collection of authentic recipes takes you on a taste adventure, showcasing the unique blend of spices and ingredients that define this culinary treasure. From the aromatic "Qishr Bukhari" with its fragrant rice and tender meat to the savory "Harees", a comforting dish of slow-cooked wheat and meat, each recipe is a testament to the culinary artistry of the Gulf region. Immerse yourself in the delightful "Majboos", where succulent chicken or lamb is nestled in a flavorful broth infused with aromatic spices. Experience the richness of "Shuwa", where succulent lamb is marinated in a symphony of spices and slow-cooked to perfection. Indulge in the hearty "Ghuzi", a traditional dish of roasted lamb served over a bed of flavorful rice. And don't miss the tantalizing "Saloona", a delightful stew brimming with tender meat, vegetables, and a medley of spices.

Let's cook with our recipes!

GULF SPICES (IBZAR)

Gulf Spices (Ibzar) image

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Arabian Gulf

Provided by Engrossed

Categories Low Cholesterol

Time 5m

Yield 1 cup, 12 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons ground cumin
4 tablespoons ground black pepper
4 tablespoons ground coriander
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cayenne pepper
1 teaspoon turmeric
1/2 teaspoon ground nutmeg
1/2 teaspoon ground mace

Steps:

Combine all ingredients and store in a tightly covered container.

Nutrition Facts : Calories 23.9, Fat 1, SaturatedFat 0.1, Sodium 5.8, Carbohydrate 4.4, Fiber 2.1, Sugar 0.1, Protein 0.9

JACQUES-IMOS' BLACKENED GULF FISH

Jacques-Imos' Blackened Gulf Fish image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 22

Ingredients

4 (6-ounce) redfish fillets
1 teaspoon Creole Seafood Seasoning, recipe follows
2 tablespoons unsalted butter
1/4 cup Hollandaise Sauce, recipe follows
1 teaspoon Asian chili-garlic sauce, such as sambal olek
1 teaspoon chipotle powder
1/2 pound crabmeat
1/3 cup paprika
1/3 cup salt
1/4 cup powdered garlic
1/4 cup freshly ground black pepper
3 tablespoons powdered onion
2 tablespoons dried oregano
2 tablespoons cayenne pepper
2 tablespoons dried thyme
1 pound unsalted butter
4 tablespoons margarine
4 egg yolks
2 teaspoons lemon juice
2 teaspoons white wine
1/2 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce

Steps:

Lightly sprinkle the fish with the Creole Seafood Seasoning.
In a hot cast-iron skillet over medium heat, melt the butter. Sear the fish on both sides until the flesh is opaque about 3 minutes each side.
Combine the Hollandaise Sauce with chili-garlic sauce, chipotle powder and crabmeat.
Serve each fillet with 1/4 cup sauce.
Combine all the ingredients and mix. Store in a sealed container.
Melt the butter and margarine in a 1-quart saucepan over low heat. Raise the heat and bring to a rapid boil. Remove from the heat and cool, about 5 minutes. Skim the foam from the top and discard. Pour the butter into a large glass measuring cup and set aside.
Meanwhile, in a medium stainless steel mixing bowl or in the top of a double boiler, combine all the remaining ingredients. Mix together with a metal whisk until blended.
Place the bowl over a pan of slowly simmering, but not boiling, water. The bowl must never touch the water. Vigorously whisk the egg mixture, picking up the bowl frequently to let the steam escape. Whip until the egg mixture is very light and creamy and has a sheen, 6 to 8 minutes. This amount of beating is important so that the cooked eggs will better be able to hold the butter. Remove the bowl from the pan of hot water. Gradually ladle about 1/4 cup of the butter mixture (use the top butterfat, not the butter solids on the bottom) into the egg mixture while vigorously whipping the sauce. Make sure the butter you add is well mixed into the sauce before adding more. Continue gradually adding the surface butterfat until you've added about 1 cup.
So that you can get to the butter solids, ladle out and reserve about 1/2 cup surface butterfat into the sauce, whisking well. Use any remaining bottom solids in another dish. Then, gradually whisk in enough of the reserved top butterfat to produce a fairly thick sauce. The butterfat thickens the sauce, so you may not need to use it all. Serve immediately (or as soon as possible, keeping the sauce in a warm place, such as on top of the stove, until ready to serve).

Tips:

Toast the spices: Toasting the spices before grinding them enhances their flavor and aroma. You can toast them in a pan on the stovetop or in the oven.
Use a coffee grinder: A coffee grinder is the best way to grind the spices finely. A blender or food processor will not work as well.
Store the spices in an airtight container: Store the spices in an airtight container in a cool, dark place. This will help them stay fresh for longer.
Experiment with different combinations: There are many different ways to combine the spices in this recipe. Experiment with different combinations to find one that you like.
Use the spice mix in a variety of dishes: This spice mix can be used in a variety of dishes, including grilled meats, roasted vegetables, and soups.

Conclusion:

Gulf spices, also known as Ibzar, are a unique and flavorful blend of spices commonly used in Middle Eastern cuisine. This spice mix is typically made with a combination of cumin, coriander, cardamom, black pepper, and cloves. The spices are toasted and ground together to create a flavorful and aromatic powder. Gulf spices can be used in a variety of dishes, including grilled meats, roasted vegetables, and soups. They can also be used as a rub for meats or added to marinades. If you are looking for a new and exciting way to add flavor to your dishes, try using Gulf spices. You won't be disappointed!