Tunisian Five Spices (qalat Daqqa)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Tunisian | Mid-east, Mixes and s | 1 | Servings |
INGREDIENTS
| 2 | t | Black peppercorns |
| 2 | t | Cloves |
| 1 | t | Grains of paradise |
| Melegueta pepper | ||
| 4 | t | Grated nutmeg |
| 1 | t | Ground cinnamon |
INSTRUCTIONS
Called qalat daqqa in Arabic, this blend is used in vegetable dishes and with lamb. Grind the peppercorns, cloves and grains of paradise together, then mix in the nutmeg and cinnamon. In an airtight jar, the blend will keep for 3-4 months. 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
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Nutrition (calculated from recipe ingredients)
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Calories: 77
Calories From Fat: 34
Total Fat: 4.2g
Cholesterol: 0mg
Sodium: 13.2mg
Potassium: 146.3mg
Carbohydrates: 11.8g
Fiber: 5.8g
Sugar: 2.6g
Protein: 1.3g