Good (UAE) - - GOOD FOOD -

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

85g cloves

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

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.