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Lebanese 7 Spice
Lebanese 7 Spice
In the Arabic world, the word “baharat” translates to spices. Lebanese 7 spice is referred to as baharat, as the word is used interchangeably. The spice blend consists of allspice, black pepper, cinnamon, coriander, cumin, cloves, and nutmeg. Other variations of the spice can include cardamom, paprika, ginger, and ground fenugreek seeds. 7 spice is used in numerous dishes such as beef kafta, stuffed grape leaves, rices, stews, and much more.
Ingredients
- 1 tbsp allspice
- 1 tbsp ground coriander
- 1 tbsp ground cinnamon
- 1 1/2 tsp black pepper
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground cloves
- 1 1/2 tsp ground nutmeg
Instructions
- Mix all of the spices together.
Calamansi Cheesecake Bars
Calamansi Cheesecake Bars
Since learning how to cook Filipino food a couple of years ago, I’ve been a little obsessed with calamansi juice. The fruit looks like a large lime with the center of an orange, but has a citrusy/pineapple flavor. With the fruit being indigenous to the Philippines, you can really only find calamansi concentrate in the U.S. unfortunately, but it’s better than nothing. I’ve also been obsessed with cheesecake for the last 38 years of my life. So here’s a popular Filipino dessert that is a combination of cheesecake and a lemon bar, just with calamansi juice.
Equipment
- food processor
Ingredients
Crust
- 3/4 cup graham cracker crumbs
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup cold butter
- 1/4 tsp salt
Cheesecake Filling
- 8 oz cream cheese softened
- 1 cup sugar
- 2 large eggs beaten
- 2 tbsp flour
- 1/4 cup calamansi juice
- 1/4 tsp baking powder
- powdered sugar
Instructions
- Mix together the graham cracker crumbs, flour, brown sugar, and salt.
- Add to a food processor with the cold butter. Pulse until the butter looks like coarse crumbs.
- Press the crumbs into a greased 10” springform pan or an 8”x8” baking pan. Preheat the oven to 350 degrees. Bake for 8 minutes.
- While the crust is baking, add all of the filling ingredients into the food processor and blend until smooth.
- Once the crust is finished baking, pour the batter on top. Bake for 30 minutes.
- Allow the bars to cool at room temp for an hour. Then placd in the refrigerator and let cool even further for 4 hours.
- Lightly dust the top with powdered sugar.
Githeri (Boiled Corn and Beans)
Githeri (Boiled Corn and Beans)
Githeri is a staple of all African cuisine, especially in Kenya. Traditionally the recipe is just boiled corn and beans, seasoned with salt and nothing else. Githeri has evolved from region to region with additions of tomatoes, curry powder, various meats and fish, etc. This particular recipe is vegan, not requiring any type of animal protein, and couldn’t be any more flavorful.
Ingredients
- 2 tbsp vegetable oil
- 1/2 medium onion diced
- 2 garlic cloves minced
- 3 Roma tomatoes chopped
- 2 green onions chopped
- 2 tsp paprika
- 1/2 tsp white pepper
- 1/4 tsp curry powder
- 2 cups corn
- 4 cups beans black, pinto, or red
- 1 cup water
- 1/4 cup cilantro chopped
- salt to taste
Instructions
- Heat up cooking oil in a pot over medium high heat. Sauté the onions, green onions, and garlic for 5 minutes.
- Add in the tomatoes, corn, beans, spices, and water.
- Simmer for 20 minutes. Stir in cilantro. Season with salt.
