My wife brought back "Safeeha Spices" or "Tikah Spices" from a trip to Jordan, and I don't know what to do beside them. Does anyone have recipe that use either?
The "Safeeha" spice blend contains safflower, garlic, black pepper, cloves, peppermint, fennel, caraway, coriander, white pepper, cardamom and dry lemon.
The "Tikah" spice blend contains white pepper, coriander, fennel, caraway, cardamom, peppermint and cinnamon.
Answers:
Tikah Spices can be used for bar-b-qs especially obedient for lamb and beef. Cut the beef (fillet) or leg of lamb into cubes, marinade with viniger and attach the spices for a few hours or overnight. Thread on a skewer with tomatoes and onions and bar-b-q.
There is a correspondence order place that sell alot of the hard to find Middle Eastern and Asian spices.
Here is the contact to the company, I buy Zata and Rasa el Hanout along with Indian spices.
There is an indian dish call Chicken Tikah, but those ingredients you listed give the impression of being a little past its sell-by date for chicken tikah.
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The "Safeeha" spice blend contains safflower, garlic, black pepper, cloves, peppermint, fennel, caraway, coriander, white pepper, cardamom and dry lemon.
The "Tikah" spice blend contains white pepper, coriander, fennel, caraway, cardamom, peppermint and cinnamon.
Answers:
Tikah Spices can be used for bar-b-qs especially obedient for lamb and beef. Cut the beef (fillet) or leg of lamb into cubes, marinade with viniger and attach the spices for a few hours or overnight. Thread on a skewer with tomatoes and onions and bar-b-q.
There is a correspondence order place that sell alot of the hard to find Middle Eastern and Asian spices.
Here is the contact to the company, I buy Zata and Rasa el Hanout along with Indian spices.
There is an indian dish call Chicken Tikah, but those ingredients you listed give the impression of being a little past its sell-by date for chicken tikah.
More Questions & Answers...