Ingredients
200gm cumin seeds
200gm dried coriander seeds
200gm fenugreek seeds
200gm fennel seeds
30g cinnamon powder
200gm turmeric powder
handful red chillies (optional)
Method
1. Toast cumin, coriander, fenugreek and fennel seeds separately in a dry frying pan until aromatic and slightly brown.
2. Place them all in a spice grinder, along with cinnamon and turmeric powders.
3. Grind until fine then store it in an airtight contaIner. (I keep my jar in the freezer.)
Recipe courtesy: Chef Silvena Rowe
Image and recipe: GN Archives
Chef Rowe said, "What I like to do the most is brush olive oil over toasted Emirati bread, sprinkle generous amount of bezar spice over and eat it with a hearty soup".
Tell us about your favourite recipes at food@gulfnews.com
Last updated on December 01, 2021 at 17:45
