Unlocking Lebanese Flavors: Delicious Recipes with Seven Spice
Lebanese cuisine is renowned for its vibrant flavors, fresh ingredients, and aromatic spice blends. Among these, Lebanese Seven Spice, also known as *Baharat*, stands out as a cornerstone of many traditional dishes. This versatile blend adds depth, warmth, and a distinctive Middle Eastern flair to everything it touches. In this comprehensive guide, we’ll explore the components of Seven Spice, delve into its history, and provide you with a treasure trove of delectable recipes that showcase its magic.
## What is Lebanese Seven Spice?
Lebanese Seven Spice isn’t just a random collection of spices; it’s a carefully balanced combination designed to create a harmonious flavor profile. The exact composition can vary slightly from family to family, but the core ingredients generally include:
* **Allspice:** Provides a warm, clove-like flavor and forms the base of the blend.
* **Black Pepper:** Adds a subtle heat and enhances the other spices.
* **Cinnamon:** Contributes sweetness and warmth, adding complexity.
* **Cloves:** Offers a potent, pungent flavor that needs to be used sparingly.
* **Cumin:** Provides earthy and slightly bitter notes, essential for a savory depth.
* **Nutmeg:** Adds a warm, nutty sweetness.
* **Ginger:** Offers a zesty and slightly spicy touch.
These seven spices, when combined in the right proportions, create a symphony of flavors that is both comforting and exciting.
## The History and Significance of Seven Spice
The history of Lebanese Seven Spice is deeply intertwined with the history of the spice trade and the culinary traditions of the region. The use of spice blends dates back centuries, as a way to preserve food, add flavor, and even for medicinal purposes. The specific combination of spices in Seven Spice likely evolved over time, reflecting the available ingredients and the preferences of Lebanese cooks.
In Lebanese cuisine, Seven Spice is more than just a seasoning; it’s a symbol of home and tradition. Passed down through generations, it represents a connection to the past and a commitment to preserving authentic flavors. It’s used to season everything from meat and vegetables to stews and rice dishes.
## Making Your Own Seven Spice Blend
While you can readily purchase pre-made Seven Spice blends, making your own allows you to customize the flavor to your liking and ensure the freshness of the spices. Here’s a basic recipe:
**Ingredients:**
* 2 tablespoons allspice
* 2 tablespoons black pepper
* 2 tablespoons cinnamon
* 1 tablespoon cloves
* 2 tablespoons cumin
* 1 tablespoon nutmeg
* 1 tablespoon ginger
**Instructions:**
1. Combine all the spices in a small bowl.
2. Stir well to ensure they are evenly distributed.
3. Store in an airtight container in a cool, dark place. The blend will stay fresh for up to 6 months.
**Tips for the Best Flavor:**
* **Use Whole Spices When Possible:** Grinding the spices yourself right before blending will result in a more potent and flavorful blend.
* **Toast the Spices (Optional):** Lightly toasting the whole spices in a dry skillet over medium heat for a few minutes before grinding can enhance their aroma and flavor. Be careful not to burn them.
* **Adjust the Ratios to Your Taste:** Feel free to experiment with the ratios of the spices to create a blend that suits your personal preferences. For example, if you prefer a spicier blend, you can increase the amount of black pepper.
## Delicious Recipes Featuring Lebanese Seven Spice
Now that you’ve mastered the art of making your own Seven Spice blend, it’s time to put it to use! Here are several delicious recipes that showcase the versatility of this aromatic spice blend:
### 1. Lebanese Spiced Lamb Kofta
Kofta are flavorful ground meat patties or skewers popular throughout the Middle East. This recipe uses lamb as the base, but you can substitute beef or a mixture of both.
**Ingredients:**
* 1 pound ground lamb
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 1/4 cup chopped fresh parsley
* 1/4 cup chopped fresh mint
* 2 tablespoons Lebanese Seven Spice
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* Olive oil, for grilling or pan-frying
**Instructions:**
1. In a large bowl, combine the ground lamb, onion, garlic, parsley, mint, Seven Spice, salt, and pepper.
2. Mix well with your hands until all the ingredients are evenly distributed. Be careful not to overmix, as this can make the kofta tough.
3. Shape the mixture into small patties or elongated sausages. You can also thread them onto skewers if desired.
4. Heat a grill or large skillet over medium heat. Brush with olive oil.
5. Cook the kofta for 5-7 minutes per side, or until they are cooked through and nicely browned. The internal temperature should reach 160°F (71°C).
6. Serve the kofta hot with pita bread, hummus, tahini sauce, and your favorite Lebanese sides.
**Tips and Variations:**
* **Add Pine Nuts:** Mix in 1/4 cup of toasted pine nuts for added flavor and texture.
* **Use a Food Processor:** Pulse the onion, garlic, parsley, and mint in a food processor until finely chopped for a smoother texture.
* **Serve with Yogurt Sauce:** A cooling yogurt sauce with lemon juice, garlic, and mint pairs perfectly with the spiced lamb.
### 2. Seven Spice Roasted Chicken
A simple yet incredibly flavorful way to prepare chicken, this recipe relies on the magic of Seven Spice to create a crispy skin and juicy meat.
**Ingredients:**
* 1 whole chicken (about 3-4 pounds)
* 2 tablespoons olive oil
* 2 tablespoons Lebanese Seven Spice
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 lemon, halved
* 1 onion, quartered
* 4 cloves garlic, smashed
**Instructions:**
1. Preheat your oven to 400°F (200°C).
2. Pat the chicken dry with paper towels. This will help the skin crisp up.
3. In a small bowl, combine the olive oil, Seven Spice, salt, and pepper.
4. Rub the spice mixture all over the chicken, making sure to get under the skin of the breast and thighs.
5. Place the lemon halves, onion quarters, and smashed garlic cloves inside the cavity of the chicken.
6. Place the chicken in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
7. Let the chicken rest for 10-15 minutes before carving and serving.
**Tips and Variations:**
* **Add Vegetables:** Toss some root vegetables like potatoes, carrots, and parsnips with olive oil, Seven Spice, salt, and pepper, and roast them alongside the chicken.
* **Brine the Chicken:** Brining the chicken for a few hours before roasting will result in even juicier meat.
* **Use a Meat Thermometer:** A meat thermometer is the best way to ensure that the chicken is cooked to the correct temperature.
### 3. Lebanese Rice Pilaf with Seven Spice
This fragrant rice dish is a staple of Lebanese cuisine. The addition of Seven Spice elevates it from a simple side dish to a flavorful and aromatic accompaniment to any meal.
**Ingredients:**
* 1 tablespoon olive oil
* 1 cup long-grain rice, rinsed
* 2 cups chicken broth or vegetable broth
* 1 teaspoon Lebanese Seven Spice
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup toasted slivered almonds (optional)
* 1/4 cup chopped fresh parsley (optional)
**Instructions:**
1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the rice and cook, stirring constantly, for 2-3 minutes, or until the rice is lightly toasted.
3. Add the chicken broth, Seven Spice, salt, and pepper. Bring to a boil.
4. Reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
5. Fluff the rice with a fork and stir in the toasted almonds and parsley, if using.
6. Serve hot.
**Tips and Variations:**
* **Add Vermicelli Noodles:** Toast some vermicelli noodles in the olive oil before adding the rice for added texture and flavor.
* **Use Different Nuts:** Substitute the slivered almonds with pine nuts, pistachios, or walnuts.
* **Add Dried Fruit:** Stir in some dried cranberries, raisins, or apricots for a touch of sweetness.
### 4. Seven Spice Lentil Soup
A hearty and comforting soup perfect for a cold day. The Seven Spice adds warmth and depth to the earthy lentils.
**Ingredients:**
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1 cup brown or green lentils, rinsed
* 6 cups vegetable broth or chicken broth
* 1 teaspoon Lebanese Seven Spice
* 1 teaspoon cumin
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon lemon juice
* Fresh parsley, for garnish
**Instructions:**
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 5-7 minutes.
3. Add the garlic and cook for 1 minute more.
4. Add the lentils, vegetable broth, Seven Spice, cumin, salt, and pepper. Bring to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils are tender.
6. Stir in the lemon juice.
7. Serve hot, garnished with fresh parsley.
**Tips and Variations:**
* **Use Red Lentils:** Red lentils cook faster than brown or green lentils, so reduce the cooking time accordingly.
* **Add Spinach or Kale:** Stir in some chopped spinach or kale during the last few minutes of cooking for added nutrients.
* **Blend the Soup:** For a creamier soup, use an immersion blender to partially blend the soup before serving.
### 5. Lebanese Potatoes (Batata Harra)
These spicy potatoes are a popular Lebanese side dish or appetizer. The Seven Spice adds a unique flavor that complements the garlic and chili flakes.
**Ingredients:**
* 1.5 pounds Yukon gold potatoes, peeled and cubed
* 1/4 cup olive oil
* 4 cloves garlic, minced
* 1 red bell pepper, diced
* 1 jalapeño pepper, seeded and minced (optional, for extra heat)
* 2 tablespoons chopped fresh cilantro
* 1 tablespoon Lebanese Seven Spice
* 1 teaspoon chili flakes
* 1 teaspoon salt, or more to taste
* 1/2 teaspoon black pepper, or more to taste
* Juice of 1/2 lemon
**Instructions:**
1. Boil the potatoes in a large pot of salted water until tender but still firm, about 10-12 minutes. Drain well and set aside.
2. While the potatoes are boiling, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic, diced red bell pepper, and minced jalapeño (if using) to the skillet and cook until the garlic is fragrant and the bell pepper is softened, about 2-3 minutes.
4. Add the boiled and drained potatoes to the skillet. Be careful as they may splatter when they hit the hot oil.
5. Sprinkle the potatoes with chopped cilantro, Lebanese Seven Spice, chili flakes, salt, and black pepper.
6. Toss gently to coat the potatoes evenly with the spices and herbs.
7. Cook, turning occasionally, until the potatoes are golden brown and slightly crispy on all sides, about 10-15 minutes.
8. Remove the skillet from the heat and squeeze the juice of half a lemon over the potatoes.
9. Toss to combine and serve immediately as a side dish or appetizer.
**Tips and Variations:**
* **Crispier Potatoes:** For extra crispy potatoes, you can parboil them a day ahead and refrigerate them overnight. This will help them dry out and crisp up more easily when fried.
* **Herb Variations:** Experiment with different herbs, such as fresh mint or parsley, in addition to or instead of cilantro.
* **Spice Level Adjustment:** Adjust the amount of chili flakes and jalapeño pepper to control the level of spiciness.
### 6. Seven Spice Eggplant Dip (Baba Ghanoush variation)
Enhance your Baba Ghanoush with Seven Spice for a unique twist on the classic smoky eggplant dip.
**Ingredients:**
* 1 large eggplant (about 1.5 pounds)
* 2 tablespoons tahini
* 2 cloves garlic, minced
* Juice of 1 lemon
* 1 tablespoon Lebanese Seven Spice
* 1/4 teaspoon salt, or to taste
* 1/4 teaspoon black pepper, or to taste
* 2 tablespoons olive oil, for drizzling
* Chopped fresh parsley, for garnish
* Pita bread or vegetables, for serving
**Instructions:**
1. Preheat your oven to 400°F (200°C).
2. Prick the eggplant several times with a fork. This will prevent it from exploding in the oven.
3. Place the eggplant directly on the oven rack and roast for 45-60 minutes, or until the skin is blackened and the eggplant is very soft.
4. Remove the eggplant from the oven and let it cool slightly.
5. Cut the eggplant in half and scoop out the flesh, discarding the skin.
6. Place the eggplant flesh in a colander and let it drain for 15-20 minutes to remove excess moisture.
7. Transfer the drained eggplant flesh to a food processor. Add the tahini, minced garlic, lemon juice, Seven Spice, salt, and pepper.
8. Process until smooth and creamy.
9. Transfer the baba ghanoush to a serving bowl. Drizzle with olive oil and garnish with chopped fresh parsley.
10. Serve with pita bread or vegetables for dipping.
**Tips and Variations:**
* **Grilling the Eggplant:** You can also grill the eggplant over an open flame until the skin is blackened and the flesh is soft.
* **Smoked Paprika:** Add a pinch of smoked paprika for an extra smoky flavor.
* **Storage:** Baba ghanoush can be stored in an airtight container in the refrigerator for up to 3 days.
### 7. Lebanese Seven Spice Marinade for Grilled Meats
This marinade will infuse any grilled meat with the distinctive flavors of Lebanon.
**Ingredients:**
* 1/4 cup olive oil
* 1/4 cup lemon juice
* 2 tablespoons Lebanese Seven Spice
* 4 cloves garlic, minced
* 1 tablespoon chopped fresh oregano
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 2 pounds of your choice of meat (chicken, beef, lamb)
**Instructions:**
1. In a bowl, whisk together the olive oil, lemon juice, Seven Spice, minced garlic, fresh oregano, salt, and pepper.
2. Place the meat in a resealable plastic bag or a shallow dish.
3. Pour the marinade over the meat, making sure to coat it evenly.
4. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight.
5. Preheat your grill to medium-high heat.
6. Remove the meat from the marinade and discard the marinade.
7. Grill the meat to your desired level of doneness.
8. Let the meat rest for a few minutes before slicing and serving.
**Tips and Variations:**
* **Vinegar Addition**: Add 1-2 tablespoons of red wine vinegar for an extra tang.
* **Onion**: Grate half an onion into the marinade for a deeper flavor.
* **Sweetness**: Add 1 tablespoon of honey or maple syrup for a touch of sweetness.
## Conclusion
Lebanese Seven Spice is a culinary treasure that can transform ordinary dishes into extraordinary culinary experiences. Whether you’re making your own blend or purchasing a pre-made version, this versatile spice blend is sure to become a staple in your kitchen. Experiment with these recipes and let the flavors of Lebanon transport you to a world of culinary delight. *Sahtain!* (Bon appétit!)