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