Home-made Emirati bezar blend

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". 

Last updated on December 01, 2021 at 17:45