In article >,
George Shirley > wrote:

> Melba's Jammin' wrote:
> > This oughtta be good.
> > We had lunch at a Middle Eastern Restaurant today * Holy Land in NE
> > Minneapolis. Rob remarked that much of the food seemed to have a strong
> > flavor of *** something.
(snip)

> > Save any smartass replies for another time. :-)
>
> Cumin is one of the more common spices used in Arab cookery. Most of the
> recipes for kefta that I am familiar with use what is commonly know as
> "Arabian spice mixture', a mixture of allspice, cinnamon, nutmeg,
> cloves, and ginger, all ground and then mixed together. I've a little
> jar I mixed up sometime back up in the spice cupboard.

Sounds like a cookie mix, you ask me. "-)

>
> And yes, the spices vary not only by the area where the food is cooked
> by by family. Not unlike the rest of us most Arabs have favorite spices.
>
> If you need a recipe for Arabian mixed spices let me know, not only that
> but Kuwaiti, Yemeni, and North African variants are in my cookbook. And
> they do vary widely as to ingredients and amount of each ingredient in
> the mix.
>
> Was that wiseass enough? Nyah, nyah!

No, it was actually helpful for a change. Pfthhgggbtt!
I have no need of any premade blends, Jorge, though I thank you for
asking.

I think he'd recognize cinnamon but might not recognize cumin. I
suppose I could call and ask them what they use a lot of. :-) Thanks.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
"What you say about someone else says more
about you than it does about the other person."