from Barbara Nass at The Spice Lady
Baharat (Mixed Spices)
Makes about 2 cups
1/2 cup black peppercorns
1/4 cup coriander seeds
1/4 cup cassia bark
1/4 cup cloves
1/3 cup cumin seeds
2 teaspoons cardamom seeds
4 whole nutmegs
1/2 cup ground paprika
Place peppercorns, coriander seeds, cassia bark, cloves, cumin and cardamom seeds in blender and grind to a powder. It may be necessary to combine whole ingredients and grind 1/2 cup of mixture at a time.
Dukkous al-Tamat (Tomato Sauce)
1 Tablespoon oil
4-6 cloves garlic, crushed
1 1/2 pounds tomatoes, peeled and chopped
1 1/2 teaspoons baharat
Salt to taste
Heat oil in pan. Add crushed garlic. Cook only for a few seconds. Add tomatoes; salt to taste. Cover and simmer on low heat for 30 minutes. Add baharat.
Cook with lid off 2-3 minutes. Remove from heat. Serve with rice. May be rubbed on grounds meats, lamb, chicken or fish before grilling, also suitable as a marinade on roast.
The Spice Lady carries a worldwide selection of hundreds of spices, herbs, salts and teas, as well as local chiles. Spices are available by the ounce to allow for culinary experimentation on a budget. Many of the spices and teas are organic. All merchandise for sale in the shop is fair trade or made in the U.S. Barbara has long been intrigued by the taste and smell of spices and the role the spice trade played in world history. Though some spices were once priced higher than gold, such is no longer the case in her shop.
The Spice Lady is located at 509 Cordova Road, Santa Fe, 505.471.3833. www.thespiceladysantafe.com.