AL YAMMAHI BZAR
This spice mixture is Mariam Al Yammahi’s specialty. She uses it in her traditional recipes and sells it commercially. Mariam experimented for a long time until she reached the perfect balance of spices. This recipe will last for up to one year, stored in an airtight container. If you can’t make your own, buy bzar from your local spice market.
1 tsp dried wild Fujairah mountains mushrooms (available in spice markets) 85g whole black peppercorns
330g coriander seeds
85g whole star anise
330g fennel seeds
165g dried whole chilli peppers
85g cassia bark (or cinnamon quills), broken
1 nutmeg, broken into pieces
330g cumin seeds
1 whole loumi (dried black lime), cracked
165g small round chilli peppers
165g turmeric powder
85g black loumi powder (available in spice markets)
Lightly dry-roast all spices (except turmeric and loumi powder) over very low heat, stirring constantly until spices give off a delicious fragrance and turn golden in colour. Remove from heat and add turmeric and loumi powder. Cool. Grind in a mortar and pestle or in an electric grinder. Store the ground spices in an airtight container away from light for up to one year.
Mariam Al Yammahi shared her recipe for bzar, an Emirati spice mix