Ingredients
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1 1/2
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1
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1
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1/4
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1/4
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-
-
-
-
-
-
-
-
-
Directions
Hararat Version 2 – Libyan Spice Blend, This is another hararat recipe I found this online as well ( blogspot com/2008/03/sharba-libiya html – this website has a lovely looking soup recipe accompanying the spice blend) This one is easier to make than version 1, because the spices are already ground, thus you don’t need a spice or coffee grinder The spices are dry fried or toasted to release the flavours! Be sure NOT to add any oil , Actually 4 5 rounded up I did think it was easy using ground spices used a regular pan (vs cast iron) so the bottom was slippery I spooned out the toasted spices & sprinkled them on chicken breasts Done Very tasty but a bit heavy on the cinnamon for me – seems it could have been more balanced with less Everyone devoured their chicken Made for NA/ME visits Libya 10/12 – food com/bb/viewtopic zsp?t=381725 Stop by!, I’m not sure if this is really easier or not You don’t have to grind anything, but the pre-ground spices are much harder to remove from the pan than whole ones would be The seasoning mix is good, though, with a great Middle Eastern/North African flavor, and smells divine while the spices are toasting Made for My-3-Chefs, November 2009
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Steps
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1
Done
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Heat a Nonstick Frying Pan to Medium High Heat - Do not Add Any Oil. |
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2
Done
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Add Spices and Stir Constantly Until They Begin to Release Their Aroma. This Will not Take Very Long (1-4 Minutes) Just Be Sure not to Let Them Burn. |
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3
Done
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Store in an Airtight Container. |
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4
Done
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Feel Free to Double/Triple/Etc. This Recipe to Make a Bunch - It Stores Well. |
