Tunisian five spices (qalat daqqa)

Yield: 1 Servings

Measure Ingredient
2 teaspoons Black peppercorns
2 teaspoons Cloves
1 teaspoon Grains of paradise (Melegueta pepper)
4 teaspoons Grated nutmeg
1 teaspoon Ground cinnamon

Called qalat daqqa in Arabic, this blend is used in vegetable dishes and with lamb.

Grind the peppercorns, cloves and grains of paradise together, then mix in the nutmeg and cinnamon. In an airtight jar, the blend will keep for 3-4 months.

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.

Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #632 by "Mary Spyridakis" <MSpork@...> on Jun 2, 97

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