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Recipes with baharat spice mix

3 recipes that use baharat spice mix, with photos, step-by-step instructions and cook times. The quickest, Sharba libiya, takes 85 minutes. It is most often cooked with onion, turmeric and courgette.

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MatazizLamb stew with dough discs

Mataziz is a hearty one-pot supper from Najd in central Saudi Arabia, often cooked for iftar during Ramadan: a tomato stew of lamb, courgette, aubergine and dried black lime in which thumb-thick discs of whole-wheat dough are poached until soft and dumpling-like. The dough soaks up the tangy, gently spiced gravy, so a bowl is filling after a long day of fasting. Ask the butcher for halal lamb if that matters to your table. Chef's tip: add the dough discs only when the lamb is tender, and keep the stew at a gentle simmer so they don't break up.

120 minGulf ArabianMeat
by KrazyBadal 0 views

ThareedLamb and vegetable stew over bread

Thareed is the Ramadan iftar dish of the Emirates and Saudi Arabia, a meal of the Prophet's time that families still serve after sunset prayers. Lamb on the bone is stewed with tomato, baharat, turmeric and dried lime (loomi), then potatoes, courgettes and carrots soften in the broth. To serve, thin regag bread is torn and layered in a deep dish and the stew is ladled over so the bread soaks up the broth. For a vegetable version, leave out the lamb, use vegetable stock and add a tin of chickpeas with the vegetables. The usual mistake is pouring the stew over the bread too early: it turns to paste, so assemble just before eating. Chef's tip: pierce the dried limes before adding so they flavour the broth evenly.

125 minGulf ArabianMeat
by KrazyBadal 0 views

Sharba libiyaLamb and orzo soup

Sharba libiya is the soup that opens the iftar table in almost every Libyan home during Ramadan, from Benghazi to Misrata: small pieces of lamb, tomato, chickpeas and tiny pasta (lisan asfour, orzo) in a red broth spiced with turmeric and chilli and finished with dried mint and lemon. It is light enough after a day of fasting but filling. The mistake is adding the pasta too early, which makes it swell and turn the soup to porridge; it needs only the last 12 minutes. Chef's tip: rub the dried mint between your palms over the pot at the end so it releases its oils.

85 minAfricanSoups
by KrazyBadal 0 views

Goes well with baharat spice mix