BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

FLAVORS OF MIDDLE EAST (the recipe)

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This exotic blend of spices is inspired by old world cuisines that take us to exotic places. Originally inspired by our good friend and Armenian cook, Marty Bedrosian, who challenged us to recreate a spice blend that he remembered from childhood dishes. Armed with only a package containing a small amount of residual sauce from an Armenian dried beef, we concluded that the blend must contain fenugreek, paprika, black pepper, cumin, cayenne, allspice, garlic, cinnamon, clove and nutmeg. Marty agreed with our spice blend and we now use it for roasted meats and vegetables, our own “fresh” version of dried beef sausage, grilled steaks and vegetables, and to enhancing rice and grain dishes.

Ingredients:

  • 1 tablespoon fenugreek

  • 2 teaspoon cayenne pepper
  • 1 ½ teaspoon sea salt
  • 1 ½ teaspoon black pepper
  • 1 ¼ teaspoon paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon cumin
  • ½ teaspoon each thyme, oregano and coriander

Method:

Blend ingredients. Keep in dry air tight container.

Chef Note: Use about 1/2 teaspoon salt per tablespoon of spice. Salt will bring out the flavors. If adding more spice, use without adding more salt; taste and adjust as you go.






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