200gm cumin seeds

    200gm dried coriander seeds

    200gm fenugreek seeds

    200gm fennel seeds

    30g cinnamon powder

    200gm turmeric powder

    handful red chillies (optional)

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Ingredient Substitution Guide


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". 

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Last updated on December 01, 2021 at 17:45