Recipe: Syrian Mixed Spices

Syrian Mixed Spices

From The Cooking of the Eastern Mediterranean, by Paula Wolfert.

This spicy mixture is especially good for seasoning meat pies, köfte, and stews.

Yield: Makes about 2 tablespoons

1	tablespoon Near East or Aleppo pepper, or substitute 2 teaspoons Hungarian paprika and 1 teaspoon hot Hungarian paprika

1	teaspoon freshly ground black pepper

1/2	teaspoon ground allspice

1/4	teaspoon ground cinnamon

1/4	teaspoon ground coriander seeds

1/4	teaspoon ground cloves

1/4	teaspoon ground cumin

	Salt

Mix all the ingredients well and place in a small jar. Add a little salt to keep the mixture fresh and free of bugs. Close tightly and store up to 3 months.

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