Persian Gulf Spice Mixes
Posted 03 June 2011 - 06:53 PM
I'm planning on cooking a couple of Bahraini dishes this weekend and I am a bit confused on one aspect.
There are at least two spice mixes used in Bahraini cooking that I am aware of: baharat, which is found all around the Mid-east and North Africa and has its roots in Turkey, and is a main ingredient in kabsa; and bezar, which is found around the Gulf and is featured in many Emirati fish dishes.
I am planning to pan-fry a whole fish (grouper or mackerel) after rubbing it with one of the above mixes. My questions are these:
Which one is more appropriate? When are these mixes used? Are they used interchangeably? And what is your recipe??
Thanks for any help!
Posted 03 June 2011 - 07:06 PM
I think that your answer will depend on the composition of the mixes. A lighter baharat, for example, could work nicely with a fried fish. So: what recipes are you using for your mixes?
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Posted 04 June 2011 - 01:28 PM
3 parts cumin seeds (whole)
3 parts fennel seeds (whole)
3 parts cinnamon sticks
3 parts coriander seeds (whole)
2 part black peppercorns (whole)
1 part dried red chillies (whole)
2 parts turmeric powder
I roasted the whole spices and ground them. Mixed it all together, threw in a heavy handful of salt and rubbed down a whole grouper and a whole spanish mackerel. Fried them in a copper pan with olive oil.
I'd say that this bezar needs tweaking... it felt incomplete, but it may have just been an issue with the amount of salt. More is better :)
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