SPICES
Spices play an important part in many dishes in Arabian cooking. Needless to say, every cook should only purchase spices that are of the best quality, preferably in small amounts to preserve their freshness. Many prefer to use whole spices, which can be ground and used as required. Souq Waqif has spices from around the world and is a legacy from Qatar’s long association with the sea, when dhows trading pearls with India and Africa brought back spices and dishes that have since become part of the local cuisine. For a less adventurous shopping expedition purchase from the local supermarkets which have both Middle Eastern brands (usually in plastic packets and jars) or the more elegantly packed and expensive international brands.
Allspice (fulaifila) An aromatic flavour with a hint of heat, the seeds add an all-round spicy flavour to meat or chicken dishes.
Baharat (Gulf baharat or kebsa) A spice mixture or blend used in Middle Eastern cuisine, baharat is the Arabic word for ‘spices’. The blend usually contains all of the spices on these pages – in Gulf baharat black limes and saffron may be used.
Allspice
Black limes (loomi aswad) Whole dried fruit boiled in salt water and sun dried, and while not strictly a spice, black limes are often used together with spices to sharpen the taste. Pierce whole limes to release the flavour, and remove the pips If using them crushed.
Baharat
Black pepper (filfil aswad) Buy pepper seeds then grind at home to get the full flavour. This is one of the most popular spices in Arab cooking.
Cardamom (hael) Small pods containing tiny black seeds with a strong aromatic flavour. Chew a pod after a meal to aid digestion, but swallow only the seeds. The pods can be used whole or split, and the seeds whole or ground. Cardamom is used in Arab tea and coffee as well as savoury and sweet dishes. Fresh cardamom pods are green in colour.
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Dining Guide © m a r h a b a
Black limes
Cardamom © m a r h a ba Dining Guide
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