Spice Souk

Spices aren’t just flavour enhancers, many also have medicinal properties. Create these aromatic blends at home using the spices available at Spinneys
Spices Souk
ITP Images
Spices Souk
July 15, 2020

TURKISH BAHARAT
Serving suggestion: Baharat spice is used in kofte, pilafs or sprinkled over roast vegetables. It is especially delicious with aubergine.
Prep time: 5 minutes
Makes: 40g

2 tbsp spinneysFOOD Whole Black Peppercorns
2 tbsp spinneysFOOD Cumin Seeds
2 tbsp spinneysFOOD Coriander Seeds
1 tbsp ground nutmeg
1 tbsp dried mint
½ tbsp ground cardamom
1 tsp cloves
Pinch of spinneysFOOD Fine Cinnamon

1 Place all the spices in a spice grinder or pestle and mortar and grind until fine.
2 Store in an airtight container.


ADVIEH
Serving suggestion: Advieh is a heady blend of Persian spices. It is delicious sprinkled over savoury rice, rubbed onto meats or added to stews. It is equally good on creamy desserts such as ice cream or rice pudding.
Prep time: 5 minutes
Makes: 50g

2 tbsp dried rose petals
2 tbsp ground spinneysFOOD Cardamom Pods
1 tbsp spinneysFOOD Cumin Seeds
2 tbsp spinneysFOOD Fine Cinnamon
2 tbsp spinneysFOOD Ginger Powder

1 Combine all the spices together.
2 Store in an airtight container for up to 3 months.


ZA’ATAR
Serving suggestion: A nutty, earthy blend of dried herbs and spices, za’atar is a versatile seasoning for hummus, labneh, soft cheeses, lamb and fish.
Prep time: 5 minutes
Cook time: 5 minutes
Makes: 45g

2 tbsp spinneysFOOD Cumin Seeds
1 tsp spinneysFOOD Sea Salt
2 tbsp spinneysFOOD White Sesame Seeds
2 tbsp spinneysFOOD Dried Oregano
2 tbsp sumac

1 Dry roast the cumin in a frying pan, over a low heat, until fragrant.
2 Grind with the salt in a spice grinder or pestle and mortar.
3 Dry roast the sesame seeds until golden and combine with the rest of the ingredients.
4 Store in an airtight container for up to 3 months.


VINDALOO PASTE
Serving suggestion: A sweet-sour spice paste that can form the base of a chicken or lamb curry or flavourful meatballs. It’s also delicious tossed through vegetables before roasting.
Prep time: 5 minutes
Cook time: 5 minutes
Makes: 80ml

2 tsp spinneysFOOD Cumin Seeds
20 dried Kashmiri chillies, whole
1 tsp spinneysFOOD Whole Black Peppercorns
2 tsp spinneysFOOD Mustard Seeds
1 tsp fenugreek seeds
6 cloves
1 tsp ground spinneysFOOD Cardamom Pods
5cm spinneysFOOD Cinnamon Stick
½ star anise
6 tbsp vinegar
1 tsp spinneysFOOD Salt
2 tsp date palm sugar

1 Toast the spices in a frying pan over a medium heat until fragrant.
2 Grind in a spice grinder or pestle and mortar.
3 Transfer to a bowl and add the vinegar, salt and jaggery to form a stiff paste.
4 Store in the refrigerator or freeze until needed.

PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

METHOD

    ALSO TRY

    Share the goodness this Ramadan with our delicious Australian lamb, spiced with aromatic za'atar and served over a creamy hummus
    Crispy-fried bits of baharat-spiced pulled lamb piled atop miso white bean hummus with spicy chimichurri sauce and some homemade labneh on the side - what's not to love?
    This popular curry originated in the Indian state of Goa. Marinating the meat in vinegar along with the varied spices ensures a tender, succulent mouthful in every bite
    Skip the store-bought marshmallows and try making your own at home. We are certain these pillowy confections will be better than any you've tasted before