It was for items like these that Columbus set off on his voyage. America was in the way and the rest is history. And what a history. The Arabs controlled the spice trade for centuries so certainly spices are predominant in their cooking. Though there is an overlap in the spices used with Indian cooking, the flavors of the spices are arranged differently.
This home made spice mix is my interpretation of Kabsa and is essential in Saudi Arabian cooking, usually for chicken or lamb. Even though I have sifted this mixture, I still like it’s coarseness in comparison to store bought powder. Saudi cooking is full of big, rough and very warm flavours. The coarseness of the spices is usually softened with something sweet like a dried fruit. I have no chicken or lamb or fish to-night…….
Basically, a simple stew using Kabsa spices…….chick-peas, carrots, parsnips, turnips, dried sour cherries and golden raisins. In my Kabsa blend, I used coriander, black peppercorns, cardomom, cinammom, cloves, nutmeg, sasffron,cumin, turmeric, paprika, allspice, bay leaf and dried lime.
This is Sardinian parchment bread or “carta di musica”. Another flatbread and this one is unleavened. Sardinia was ruled over at one point by the Arabs at the height of their run. The idea is to eat your Kabsa with the bread. I left these plain but you could season them with rosemary, sea salt, spice, seeds or cheese.
This is home made Kamut® bread. The history of this remarkable grain comes from the Middle East. You can use it like faro or wheat. Thank for looking at my blog. Eat like a peasant.