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5 Blends and Pastes

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5 Blends and Pastes Fresh Plate Mediterranean Style 5 BLENDS AND PASTES In the Mediterranean, foods are known for their distinctive flavors that come from combinations of herbs and spices. Each region of the Mediterranean has its own flavor combinations Northern MediterraneanNorthern Africa Herbes de Provence (airb duh pro-VAWNS) This blend from Southern France can be used for a rub for poultry or pork. INGREDIENTS 2 tablespoons dried thyme 2 tablespoons dried marjoram 2 tablespoons dried rosemary 2 tablespoons dried savory 2 teaspoons fennel seeds, toasted and ground DIRECTIONS: Combine all ingredients in a bowl. Store in an airtight container for up to a year. Eastern Mediterranean Za’atar This Middle Eastern spice blend is used as a seasoning and a condiment. Use as a topping on hummus, sprinkle it in olive oil as a dip for bread or use in grain dishes. INGREDIENTS ½ cup dried thyme, ground 2 tablespoons sesame seeds, toasted 1½ tablespoons ground sumac DIRECTIONS: Combine all ingredients in a bowl. Store in an airtight container for up to 1 year. Southern Mediterranean DIRECTIONS: In a small skillet over medium-low heat, Harissa toast the cumin seeds for 2 minutes, until fragrant. Cool This is a traditional completely. Place the cumin seeds in a spice grinder and condiment popular in Tunisia grind with saffron. Remove the saffron and cumin mixture and Libya that flavors soups, to a small mixing bowl and combine with the remaining sauces and dressings or is spices. Store at room temperature in an airtight container spooned on lamb, hummus, for up to 1 year. eggs and sandwiches. INGREDIENTS Dukkah This spice blend is popular in 6 tablespoons extra-virgin olive oil Egypt and contains spices, nuts 6 garlic cloves, minced and seeds. It is traditionally 2 tablespoons paprika sprinkled on olive oil as a dip for bread. It also works as a garnish 1 tablespoon ground coriander for soup or a topping for grain 1 tablespoon ground dried Aleppo pepper (can substitute and bean salads. ¾ teaspoon paprika and 3/4 teaspoon finely chopped red pepper flakes) 1 teaspoon ground cumin INGREDIENTS 1 (15-ounce) can chickpeas, rinsed ¾ teaspoon caraway seeds 1 teaspoon extra-virgin oil ½ teaspoon salt ½ cup shelled pistachios toasted 1/3 cup black sesame seeds, toasted DIRECTIONS: Combine all ingredients in a microwave safe bowl and heat until bubbling, about 1 minutes. Stir 2½ tablespoons coriander seeds, toasted half-way through. Let cool. Can be refrigerated up to 4 1 tablespoon cumin seeds, toasted days. 2 teaspoons fennel seeds, toasted 1½ teaspoons pepper Ras el Hanout (rass al ha-NOOT) 1¼ teaspoon salt A Moroccan spice blend with many warm spices used DIRECTIONS: Preheat oven to 400 F. Pat chickpeas dry to flavor couscous dishes, with a paper towel and toss with oil. Spread chickpeas on soups, stews and rice. a rimmed baking sheet in a single layer. Roast for 40 to 45 minutes or until browned and crisp. Stir every 5 to 10 minutes. Let cool. INGREDIENTS Process chickpeas in food processor for 10 seconds ¼ cup cumin seeds until coarsely ground. Transfer to a medium bowl. Pulse ¾ teaspoon saffron pistachios and sesame seeds in food processor for 15 pulses or until coarsely ground. Add to chickpeas. Process 1½ teaspoons ground coriander, cumin and fennel seeds 2 to 3 minutes or until cinnamon finely ground. Add to chickpeas. Add pepper and salt and 1 tablespoon turmeric mix well. Can be refrigerated for up to 1 month. 1 teaspoon ground ginger 1 tablespoon freshly ground black pepper ½ cup paprika FCS.TENNESSEE.EDU.
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