Lebanese 7 Spice Blend by Kamal Mouzawak

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Lebanese 7 Spice Blend by Kamal Mouzawak

Technical guide

Ingredients Allspice, black pepper, cloves, nutmeg, cardamom, cinnamon, ginger.
Net weight 40 g
Storage / Use In a cool, dark, dry place.
Price incl. tax €8.90

The perfect seasoning for meat and poultry.

Recommendations Our Lebanese 7 Spice Blend or sabe' bharat can be used to season daoud bacha (Lebanese meatball stew), sambosek (meat turnovers), stuffed tomatoes, eggplant…even a basic tomato sauce. It is the ultimate flavor combination for meat and poultry dishes.

Olivier Rœllinger's words

Words of Mathilde Roellinger: " Lebanese 7 Spice Blend (sabe' bharat) is the perfect embodiment of the role Beirut has played throughout the history of the Silk Road. For centuries, the trading port was the final land destination of the spice caravans that crisscrossed the Middle Eastern deserts, a crossroads that linked the Silk Road to the maritime Spice Routes. From there, it was just water, ships, and the open sea.

Kamal Mouzawak is a chef, author, and entrepreneur who is extremely well-versed in traditional Lebanese cuisine. His mission has been to preserve and promote Lebanese home cooking traditions from both the cities and the countryside. Kamal is the founder of Souk el Tayeb and Tawlet (Beirut and Paris). Together, the two combine social entrepreneurship with a weekly farmers’ market and a community kitchen. Visitors to both places can taste traditional foods prepared by women from all over Lebanon. Kamal has written several books, including his latest Manger Libanais (Marabout).

Kamal calls Beirut home, and he draws his inspiration from the city. “Beirut is like a bridge, a link between East and West,” he explains. His favorite dishes to make with Lebanese 7 Spice Blend are: Stuffed Eggplant (fatteh makdous), Kofta with Pomegranate Molasses (daoud bacha), and Fatteh makdous, a toasted pita, chickpea, and yogurt combination which he describes as “a spice-infused, sophisticated dish found in Lebanese cities and souks.” "

Story

There is no single ‘Lebanese cuisine;’ rather there are many different Lebanese cuisines from the small country’s vastly different landscapes. Foods vary from region to region, and traditional dishes in cities like Beirut are not the same as those found up in the mountains, down by the sea or deep in the heart of the countryside.

Lebanese cuisines all have one thing in common, however: fresh herbs. These include za’atar (wild thyme), mint, marjoram, and basil, which are picked from the garden or, like sumac, gathered from the mountainside. Spices remain the domain of urban Lebanese cuisines. Spice markets souk el attarine take up large areas of city souks. The fragrances that emanate from the spice markets are so heady that you can smell them even before you catch a glimpse of the rich, glowing colors of the spices themselves.

Lebanese 7 Spice Blend is part of the country’s urban culinary tradition, and the combination of the seven different seasonings it the ultimate in sophistication. Spice merchants attar (the name for them in Arabic literally means fragrance merchants) use their noses and their talent to create custom 7 Spice blends. Each blend showcases the perfect expression of the merchant’s mastery of spice composition. As strange as it may seem, none of the spices that are used in Lebanese 7 Spice blends hail from Lebanon! The blend is built around allspice and cinnamon, two spices that are the foundations of Lebanese cuisine. Allspice, also known as Jamaica pepper (among other names) comes from India, the Caribbean, and Mexico. Cinnamon is grown in Sri Lanka and India.

Use Lebanese 7 Spice Blend to season your Middle Eastern dishes as well as other culinary classics (beef bourguignon, oven-roasted onion, onion tart or pie, tomato-based dishes).