This all purpose Lebanese Spice Mix is a perfect dry rub or seasoning. It only consists of five spices yet packs such an amazing, wonderful flavor and aroma.
I’ve been going through my spice cabinet and drawers looking to make new blends like the Baharat Arabic Spice Mix I recently posted about. I do not buy spices in large bulk as the shelf life and potency is not long and I like robust, flavorful cooking and baking. The spices and herbs either need to be fresh or in the case of spices nothing past 6 months for me.
Not too long ago a publicist named Rowan Muelling-Auer contacted me from Tuttle Publishing asking if I’d be interested in reviewing some cookbooks. The three I chose were from international and Middle Eastern cuisines as they seemed the most interesting to me. I’ve had so much fun trying out new recipes and sharing them here. Some recent ones were my Baharat Arabic Spice Mix and the incredible Harira – Moroccan Lentil, Tomato and Turkey Soup.
So the other night I had some lamb chops and decided I would use an old favorite of mine after being inspired by reviewing An Edible Mosaic by Faith E. Gorsky. My go to Lebanese spice blend was almost gone and I had to make some more. I figured I’d share it with you here as it is such a beautiful mix of aroma and spice flavor using cinnamon, nutmeg and black pepper to name a few. I originally had found a blend at my favorite middle eastern market and picked most of the spices out and made my own, but stumbled across Liz DellaCroce’s site The Lemon Bowl and found it spot on!
For this recipe I dry rubbed the lamb loin chops and left them in the refrigerator for 3 three days. I then decided since it was raining I’d cut the lamb loin meat off the bone, or shall I say Dave cut it off the bones and we did a quick blackened version stovetop in a hot skillet.
We added a little melted butter and tossed the dry rubbed cubes of lamb loin meat with some more of the Lebanese Spice Mix.
Next the lamb meat was seared on both sides and the smell was incredible. The cinnamon and allspice mixed with the other spices and caramelized meat were mouth watering. And yes, that’s a gas stovetop again. I just needed to see my flame and the induction was returned. It was an interesting try, but I love to cook with gas.
I served this with some simple steamed rice and a huge mixed green salad. While it’s fantastic as a dry rub, feel free to use on grilling meats and soups, too.
- 4 tbsp ground cinnamon
- 6 tsp kosher salt
- 4 tsp ground nutmeg
- 2 tsp ground black pepper
- 1 tsp allspice
- Combine all spices in a bowl and whisk to incorporate and mix thoroughly.
- Store in an airtight container.
Adapted from The Lemon Bowl.