North African Spice Sampler - organicThis sampler contains six tins of spice blends, each suited to meat, vegetables, or grain. All are freshly ground and delicious. The aroma of these blends will amaze you. They are spicy, sweet, and perfumey. You'll receive 6 straightforward, delectable recipes. If you want to make an unforgettable dinner for friends, this sampler will give you clear instructions about how to do so.
The spices are: Berbere, Ras el Hanout, Za'atar, Nit'ir Qibe, Dukkah, and Harissa.
Berbere - this Ethiopian spice blend adds heat and depth of flavor to any dish, but seems to have a particular affinity for stews. It contains hot and sweet spices, which gives it a balance that you'll love.
**Recipe: Doro Wat, a chicken stew that you can make quickly with a rotisseri chicken or all day in the slow cooker.** (Also uses Nit'ir Qibe.)
Ras el Hanout - The "Head of the Shop" of Moroccan cooking. Each cook's ras el hanout is his or her own secret. Mine contains 22 spices (you can see the full description here, in the ad for the larger tin: https://www.etsy.com/listing/120686840/ras-el-hanout-moroccan-spice-blend). It's every color of the taste rainbow. It's hot and sweet and nuanced and bold and subtle and fantastic.
**Recipe: carrots with ras el hanout OR Lamb tagine.**
Za'atar - citrusy and aromatic, this blend of sumac, sesame seeds and oregano brightens up a snack of bread and olive oil. It's also delicious on grilled fish or vegetables.
**Recipe: Hummus with za'atar (and suggestions for the rest of a light, delicious dinner)**
Nit'ir qibe - this is the spice base for the spiced butter that is a fixture of Ethiopian cooking. It's full-flavored, gingery, and not hot. It's the perfect base for a truly sophisticated pot of rice.
**Recipe: Doro Wat, a chicken stew that you can make quickly with a rotisseri chicken or all day in the slow cooker.**
Dukkah - What do you get when you toast almonds, sesame seeds, coriander, and cumin? And add a little bit of black pepper? The Egyptian condiment/side dish dukkah or duqqa. It's a whole lot of delicious and very, very nutritous. Cover a chicken or a piece of fish with it and you'll have a lovely, savory crust. Or just stir it into some yogurt or olive oil for a terrific dip for vegetables.
**Recipes: Dukkah dip and Dukkah crusted fish**
Harissa - this is a dry version of the flamingly hot spice paste used all over North Africa, but especially in Tunisia. It's a natural partner for red meats, lamb and beef in particular, but also lends itself to vegetable dips, roasted root vegetables, and beans and rice.
**Recipe: Vegetable and beef skewers**