I've had a favourite cookbook recently: A Lebanese Feast of Vegetables, Pulses, Herbs and Spices by Mona Hamadeh. I have been cooking a few recipes from that book and some of them several times, as they are so good. I will surely review this book at some point more closely, but I already have the feeling that this month could include quite a few predominantly vegan Middle Eastern recipes on this blog.
I'm going to start the posts with a typical Lebanese spice mix, which is in the book on pages 258-259 Lebanese Mixed Spices. It is a really good spice mix for rice dishes especially. It will feature later here in some “proper” recipes. It has a nice cinnamon taste and it's not too hot for my taste. Below is my slight variation of the original recipe.
To make a small jar of this spice mix, take these ingredients and grind them into fine powder:
8 bay leaves
15 g ground ginger
40 g cinnamon
½ ground nutmeg
15 g cloves
50 g allspice
25 g black pepper
10 g cardamom
As you can see, it doesn't take much effort to make this mix, and then you have it ready for a few dishes.