Category: Middle East

2 small Mild red peppers

2 Fresh chilies (up to 3)

1 Handful of coriander leaves

1 1/2 tbsp Ground coriander

6 Cloves garlic

6 Cardamoms, seeds of

2 tsp Lemon juice

The following spice mixtures are just samples of how to make each mixture. There are many many varieties of each mixture and the below recipes can be modified to fit individual tastes. Most will keep for 3 or 4 months.



Remove seeds from chilies. Finely chop peppers and coriander. Blend all ingredients into a paste. Keeps upto 2 weeks in the refrigerator. Posted to TNT - Prodigy's Recipe Exchange Newsletter by crmcbride@juno.com (Caroline R McBride) on Jul 17, 1997