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Baharat is the Arabic word for a mixed blend of spices in Arabic cuisine.In the Middle East every good kitchen has its own mix of Baharat that is used every day to flavour meals.Baharat is the Arab equivalent of Garam Massala, the Indian spice mix and this particular flavourful spice blend mix is very close to what my Mama use to make which is why we named it after her.Use it as seasoning for Freekeh, burgul, stews, curries, soups, sauces or even as a condiment. It also makes a fabulously delicious rub when mixed with olive oil and as a marinade when mixed with Yoghurt and lemon juice for lamb, chicken and fish.
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Dukka means 'to pound' in Arabic, as a mixture of herbs and spices are ground to a delicious texture perfect for dipping with bread and olive oil. Terra Rossa's recipe is primarily coriander and includes roasted sesame seeds, sumac and chilli.
Sumac is an essential ingredient in Arabic cooking relished for its sourness and astringency. Made from a red berry, Sumac has an intense lemony flavour and transforms the flavour of meat and kebabs - and adds a delicious flavour to salads.
No Arabian dish would taste the same without Zaatar - a delicious mix of fragrant thyme, zesty sumac and nutty sesame seeds. Use it as a dip with olive oil, as seasoning sprinkled over salad, yoghurt, vegetables, pasta or mixed with cheese to make bread and pizza.