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.
Your VegHog
