Baharat (n African Spice)

We may often be baffled by the reality of the power of evil as it is manifest in our circumstances. Sometimes that power seems so overwhelming that we are unable to praise within the circumstances of our life. It is then that we do well to recall the words of the Apostle Paul. When writing amidst difficult circumstances to the Church at Ephesus he could say, ‘Giving thanks always for all things unto God.’ He had come to know that no matter what the source of the evil, if we are in Christ, and surrounded by Him as by an atmosphere, all evil has to pass through Him before it comes to us (Robert Norris).

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CATEGORY	CUISINE	TAG	YIELD
Grains		Mid-east, Mixes and s	1	Servings

INGREDIENTS

1/2		Nutmeg, grated
1	T	Black peppercorns
1	T	Coriander seeds
1	T	Cumin seeds
1	T	Cloves
		A small piece of cinnamon
		Seeds from 6 green cardamoms
2	T	Paprika
1	t	Ground chili

INSTRUCTIONS

A fiery preparation from the Gulf States, used to spice meats and
vegetables. The recipe comes from Cooking with Chillies by Meg Jump.
Grind all the ingredients together. The mixture will keep for 3-4
months stored in an airtight jar.  Source: Jill Norman "The Complete
Book of Spices" Viking Studio  Books, 1991 ISBN 0-670-83437-8 The book
is lavishly illustrated with  full color photographs of the herbs and
spices- whole, mixed, ground.  Recipe by: Jill Norman * Web File 4/97
Posted to MC-Recipe Digest V1  #632 by "Mary Spyridakis"
<MSpork@msn.com> on Jun 2, 97

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 122 Calories From Fat: 46 Total Fat: 5.5g Cholesterol: 0mg Sodium: 84.8mg Potassium: 691.3mg Carbohydrates: 23.6g Fiber: 13g Sugar: 2g Protein: 5.1g