Growing up, one of my favorite meals was my mom’s stuffed peppers. As a full-time teacher, she’d prepare them the night before and cook them on low throughout the day in the Crockpot, which always made for the best welcome when we arrived home from school.
Years later, my Chaldean mother-in-law, knowing how much I loved stuffed peppers, made me her version, and oh my goodness were they amazing! When I asked her for the recipe, I was surprised to see that it was almost exactly the same as my mom’s; however, the difference was that she uses a popular Middle Eastern spice blend called Baharat in the meat. Since then, I’ve been collecting ideas from her on how to diversify and spice up my own kitchen.
CARDAMOM
Cardamom is mainly used in many Middle Eastern beverages and gives Arabic and Turkish coffee its distinct flavor. The green pods are more citrusy whereas the black ones, which have anise undertones, are a little spicier.
BAHARAT
A mixture of All Spice, Black Pepper, Cinnamon, Cloves, Nutmeg and Cardamom, Baharat adds so much flavor to beef, lamb and even chicken. It can be picked up at local grocery stores that specialize in ethnic foods, such as Babylon on Orchard Lake and Sinbad Fruit Market on Haggerty.
CURRY
To add a new flavor to chicken, beef, fish or lamb, try Curry! Curry powders usually consist of turmeric, cumin, ginger and pepper, but some blends also incorporate garlic and cinnamon.
CINNAMON
Like many places around the world, Cinnamon is a popular ingredient in Middle Eastern sweets, such as a topping to rice pudding. However, it’s also a common addition to a shawarma spice blend!
CORIANDER
If you’ve ever tried falafel, then you’re familiar with how Coriander tastes. The seeds have a lemony citrus flavor when crushed, creating a warm, nutty, spicy, orange flavor.
CARAWAY
Mainly used in pastries, Caraway offers a slightly earthy yet sweet flavor with a hint of dill. It also provides a lot of flavor in harissa, which is yet another common Middle Eastern dish.