By Scott Taylor
Lebanese 7-Spice blend
Eat Well
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When one customer asks for an item it's an anomaly. But when two customers ask, it's a sign. Such was the day that two customers asked for Lebanese 7-Spice blend.
I researched and cataloged many recipes. What I learned was twofold. First, no one blends their own. Instead, they buy their blend at the local spice shop. Second, Lebanese 7-Spice is like an Italian mother's spaghetti sauce. They all do it different and everyone else's doesn't measure up.
The next morning I blended small batches of five distinct recipes. For taste testing purposes I turned to Amira Michael of AGIA Pharmacy. Amira and her mother-in-law were very helpful in teasing out the "true" recipe. Our winning blend has allspice, cloves, fenugreek, ginger, nutmeg, cinnamon, and black pepper.
Traditional use for Lebanese 7-Spice is as a dry rub on meat, but I found that it works well in my lentil soup, where the redolent note of allspice carries the dish.
Enjoy my lentil soup recipe below.
Items marked with an asterisk (*) are available at Taylor's Provisions, 208 S. Mill St., Tehachapi. You can also reach Taylor's at
(661) 750-0390.
Lebanese Lentil Soup
Ingredients:
½ cup chopped carrot
½ cup chopped celery
1 cup chopped onion
1teaspoon minced garlic
*2 tablespoons Lebanese 7-Spice blend
*2 cups green lentils
*8 cups stock
*2 Bay leaves
*½ teaspoon Lapsang Souchong tea leaves
*½ teaspoon salt
*1 tablespoon white balsamic vinegar (optional)
Directions:
1. Sauté vegetables in a few tablespoons of broth until soft
2. Add garlic and warm through
3. Add spice and warm through
4. Add lentils, stock, bay leaves, and tea
5. Cook covered, on low, for 25-minutes or until lentils are cooked
6. Adjust seasonings and add vinegar if desired
