Best 4 Hararat Version 1 Libyan Spice Blend Recipes
Embark on a culinary journey to the heart of Libyan cuisine with Hararat, a vibrant and aromatic spice blend that tantalizes the senses. This unique combination of spices, including cumin, coriander, caraway, and paprika, is a staple in Libyan cooking, adding a fiery kick to stews, soups, and grilled meats. Hararat's versatility extends beyond savory dishes, as it also adds a delightful touch of warmth to sweet treats like cookies and cakes.
In this article, we present two distinct versions of Hararat: the classic Hararat and a variation known as Harissa. Both blends share a foundation of cumin, coriander, and caraway, but Harissa incorporates additional spices like chili peppers, paprika, and garlic powder, resulting in a spicier, more robust flavor profile. Whether you prefer the traditional heat of Hararat or the intense spice of Harissa, these recipes will guide you in creating these authentic Libyan spice blends in the comfort of your own kitchen.
BAHARAT
Lebanese seven spice blend, also known as baharat ("spices" in Arabic), is a classic Middle Eastern blend made with warm spices, including allspice, cumin, cloves and coriander. Different regions within Lebanon have their own recipes and ratios, with some using other spices such as white pepper, fenugreek and/or paprika. Seven spice is what lends distinctive flavor to regional dishes, notably kebabs, koftas and dolmas. You can also use it to flavor meat, vegetables and rice.
Provided by Food Network Kitchen
Time 5m
Yield About 1/2 cup
Number Of Ingredients 7
Steps:
- Place the allspice, coriander, cumin, cinnamon, cloves, black pepper and nutmeg in a small bowl and stir to combine using a small spoon. Transfer to a glass jar with a tight lid and store in a cool, dry place for up to 6 months.
KUSKSU (LIBYAN COUSCOUS WITH SPICY BEEF AND VEGETABLES)
Provided by Kimberly Killebrew, www.daringgourmet.com
Time 1h30m
Yield 4
Number Of Ingredients 26
Steps:
- Heat the oil in a Dutch oven over medium-high heat and fry the beef until nicely browned on all sides. Add the onion and cook until soft and translucent, 5-7 minutes. Add the garlic and cook another minute.
- Add the chili powder, hararat, tomatoes, tomato puree, beef stock, salt, and brown sugar. Bring the mixture to a boil, reduce to a simmer, cover and cook for 30 minutes.
- Add the vegetables and garbanzo beans, return to a boil, reduce, cover and simmer for another 40 minutes until until the vegetables and beef are tender and the sauce has thickened.
- To serve, add the couscous to a serving platter, arrange the meat and vegetables on top then ladle the tomato-based sauce over everything.
HARARAT VERSION 2 - LIBYAN SPICE BLEND
This is another hararat recipe. I found this online as well (http://morselsandmusings.blogspot.com/2008/03/sharba-libiya.html - this website has a lovely looking soup recipe accompanying the spice blend). This one is easier to make than version 1, because the spices are already ground, thus you don't need a spice or coffee grinder. The spices are dry fried or toasted to release the flavours! Be sure NOT to add any oil.
Provided by Georgiapea
Categories African
Time 7m
Yield 1 1/3 tablespoon, 1 serving(s)
Number Of Ingredients 5
Steps:
- Heat a nonstick frying pan to medium high heat - do NOT add any oil.
- Add spices and stir constantly until they begin to release their aroma. This will not take very long (1-4 minutes) just be sure not to let them burn.
- Store in an airtight container.
- Feel free to double/triple/etc. this recipe to make a bunch - it stores well.
BAHARAT BLEND
In Arabic, the term "baharat" simply means "spices" and can refer to any number of different blends, each tailored to a specific dish or ingredients. This all-purpose blend, adapted from Freda Nokaly and Doaa Elkady of Spice Tree Organics, reflects the women's Egyptian ancestry, highlighting a combination of musky cumin and floral, citrusy coriander that's been sweetened with an aromatic mix of cinnamon, cardamom and clove, and spiked with black pepper and bay leaf. Unlike some other baharat blends, this version doesn't call for first toasting the spices, giving it a subtle but distinct brightness. Use it in meatballs and pilafs, in marinade and sauces for grilled meats and fish, and in rice dishes.
Provided by Melissa Clark
Categories condiments
Time 10m
Yield 1/3 cup
Number Of Ingredients 9
Steps:
- Place all the ingredients in a spice grinder, clean coffee grinder, or mortar and pestle, and grind until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.
Tips:
- Start by toasting the spices in a pan over medium heat. This will bring out their flavor and make them more aromatic. But be sure not to burn them, or they will become bitter.
- Use a mortar and pestle to grind the spices into a fine powder. This will help them blend together more evenly and create a more consistent flavor.
- Store the spice blend in an airtight container in a cool, dark place. This will help preserve its flavor and aroma for up to six months.
- Use hararat to add flavor to a variety of dishes, including grilled meats, roasted vegetables, soups, and stews.
- Experiment with different ratios of spices to create your own unique hararat blend.
Conclusion:
Hararat is a versatile and flavorful spice blend that can be used to add a touch of warmth and spice to a variety of dishes. It is easy to make and can be stored for up to six months, making it a great addition to any spice cabinet. So next time you're looking for a way to add some excitement to your food, reach for hararat. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
