MIDDLE EASTERN SPICE MIX: the taste of the Souk

Another fabulous spice mix - this one with a Middle Eastern slant...

Large Chicken Wings in Middle Eastern Spice Mix
'...a fabulous change from the usual; reminds me of Arab markets' Taster

When the chips are down and the food budget is shrinking, a good spice mix makes all the difference between a ho-hum and a hallelujah! dish.  

This Middle Eastern version of 67's popular Savoury Spice Mix* has the aroma and flavour of the souk.  

It is healthier than most spice rubs - the salt levels are controlled - and despite the number of spices (many standard cupboard ingredients) costs a fraction of shop-bought.  

If funds are limited, split the cost with a friend or friends.  Granules and spices won't be wasted; the Mix will be made again and again, and not just for your own kitchen.  It makes a terrific gift in tiny spice jars.**

In these straitened times, the Middle Eastern Spice Mix will help boost the flavour of cheaper grades/cuts of meat.  

In the recipe pictured, the spices are mixed with olive oil and orange juice, brushed onto chicken wings (extremely well-priced this week) and baked. 

The rub is easy to prep but remember: some of the ingredients need to be ground or blitzed separately before mixing everything together.


Cost: min £1
Makes: 1 cup (4x standard 30gm spice containers)

 

Ingreds: NB all ingredients are dried     

   3 tbsp granulated onion 

   3 tbsp black peppercorns  

   3 tbsp granulated or flaked garlic

   1 tbsp smoked chillis (67 used ancho chillies)

   2 tbsp mustard seeds 

   
   2 tbsp cumin  
   1 tbsp oregano    

   2-3 tbsp Za'atar

(cloves, cinnamon, star anise & ginger)   
   1 tbsp dried sumac

   2-3 tbsp coarse/flaked kosher salt   
   2 tsp dried mint (or thyme)

   1 tsp fresh grated or dried nutmeg

Method:

1. Grind first 6 ingredients one-by-one; whether a fine or medium grind is up to you (67 used a mixture of both)
2. Add to a bowl with the rest of the ingredients
3. Using a whisk, blend well 
4. Decant to jars with an air-tight lid
5. Will keep in a cool place several weeks

How to use:

1. Marinade: Mix 2 parts spice mix with 1 generous part olive oil and the juice of half a lemon or lime or a third of an orange; brush on joints OR gently spread under the skin of a whole chicken (eg 2 tbsp spice mix and 1 generous tbsp olive oil).  Sufficient for 3 large or 4-5 regular wings or a medium steak
2. Meat: either sprinkle over the meat or in the case of say, burgers, spread a light layer on a board and press the meat onto it
3. Vegetables: Lightly or generously sprinkle over hot potato wedges or chips or lightly cooked vegetables which have been sprinkled with lemon juice 
4. Mix into dressings or dips

*https://www.rockrecipes.com/homemade-montreal-steak-spice/

**Hema, supermarkets, department stores & the net

Comments:

'I used this in a stir-fry with vegan chicken for a mate of mine who lived in the Middle East and he recognised the the spices immediately.  We both loved the result.'  Political Agent

'A gorgeous more-ish un-subtle flavour reminded me of Middle Eastern souks and left me wanting more.' Retired writer

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This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be used commercially without the author's written permission.