How to create your own Middle Eastern Spice blends at home

It can be challenging to obtain Middle Eastern spices when you live outside of a large metropolitan city. You can order them through different companies or you can create your own with spices and herbs you have at home.

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Some ingredients you will have on hand in your pantry and others can easily be obtained at your local bulk food or grocery store.

This recipe roundup will allow you to easily create your own Middle Eastern spice blends as well as using them in your recipes.

Middle Eastern Spice Blends

Dassana’s fabulous Dukkah recipe from Veg Recipes of India uses a beautiful blend of almonds and spices including fennel. Dassana says her family uses the dukkah on toasted wheat bread drizzled with some olive oil and also on salad and rice.

Middle Eastern Spice blends made with walnuts and sesame seeds. Spices sitting on a spoon by a silver bowl
©Veg Recipes of India

A slightly different take on a Dukkah recipe is Cadry’s of Cadry’s Kitchen version which has a variation with smoked salt and anise. Cadry uses dukkah as a dip with olive oil, sprinkle it on hummus, or says add it to your avocado toast.

Middle Eastern Spice blends made with walnuts and sesame seeds.  A chunk of bread dipped in olive oil and dukkah with a tray of colorful tomatoes and peppers for dipping
©Cadryskitchen

Kristen Wood from Moon and Spoon and Yum has an easy, beautiful and delicious Roasted Walnut Dukkah. It is made with a blend of walnuts, sesame seeds, cumin seeds, coriander, black peppercorns, and sea salt. Not only is it vegan but it’s also gluten-free. The flavours of Dukkah pair perfectly with soups, salads, curries and dips as a texturally pleasing topper!

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©Moon Spoon and Yum

Beth from OMG Yummy says to use your rose harissa as you would harissa – to add spice, flavour and depth to sauces, roast chicken, dips, hummus, marinades and more. The floral notes with the spice are beguiling. Two options – make your own or add rose water and petals to pre-made harissa.

Middle Eastern Spice blends a bowl of rose harissa with hot peppers and garnished with rose petals
©OMG Yummy

Helen Goldrein’s blog post from Family Friends Food includes directions to make your own hawaij l’marak – a Yemeni spice blend popular in Israel. Traditionally used in soup, it’s great with fish, as in this recipe, or to season potatoes or rice.

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©Family Friends Food

Kaleigh of the Lively Table uses her Ras el Hanout on meat, to roast chickpeas, or to flavour soups and stews!

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©Lively Table

Ginger with Spice writer Stine Mari likes to spread her za’atar mixed with a little olive oil on bread of any kind from naan, pizza and even croissants.  

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©Ginger with Spice

Stine Mari says that Baharat just means ‘spices’ in Arabic. It is a fragrant and delicious blend of spices, such as pepper, cardamom, cinnamon, cloves, cumin and paprika. Perfect to blend with ground beef on flatbread or just dip your favourite naan in a bowl of baharat and olive oil.

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Helene Dsouza from MasalaHerb has a Lebanese Za’atar recipe and says that Za’atar can be used in stews, to season meats, in bread and even in a dip. It’s a versatile seasoning that helps your creativity in the kitchen.

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©Masala Herb

I did mention about sumac in the article about Middle Eastern Spices and not to go using any old sumac growing in your yard. Sumac foraging expert Juli Meyers teaches you how to find and forage sumac. This Bright and tangy sumac is the quintessential middle eastern spice. Used in everything from sweet to savoury this spice is easy to make and even easier to use.

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©Pandemonium Noshery

Tania Sheff of Cooktoria uses this oh-so-flavorful, healthy and tangy Moroccan Chermoula Sauce on seafood, poultry, meat, and vegetable dishes.

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©Cooktoria

The Little Sunny Kitchen’s aromatic baharat spice blend will transport you to the Middle East through your food. This Arabic seasoning is used in the Middle East and often referred to as the “7 spice blend”.

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©Little Sunny Kitchen

Iman Hodroj Kobeissi is a Middle-Eastern Food blogger at Simplyleb.  All the recipes on her site incorporate this 7 spice blend. You will find the instructions on her blog to make the spice blend and plenty of recipes to use it in.

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At TwoSleevers Ashley likes to use her Lebanese 7 spice blend in kibbe and if you haven’t tried kibbe it’s a must. I first experienced it in the Yucatan where there is a large Lebanese population.  

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Bernice from Dishnthekitchen has a fabulous recipe for a roasted beet hummus includes her instructions for a Baharat that is used in this delicious recipes.

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©Dishnthekitchen

Nicole Branan has a recipe on her blog TheSpiceTrain which uses a homemade ras el hanout spice blend for a yoghurt chicken marinade.

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©The spice Train

In thehomecookskitchen George Clegg cooks up a mouthwatering Lamb shank soup with spicy harissa!

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©Home Cooks Kitchen

Sylvia from FeastingatHome teaches you how to make two versions of Harissa paste to really uplift your recipes.

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©Feasting at Home

Farm to Jar has a fabulous range of recipes including this one for easy to make harissa, Romesco or Chimichurri sauces that will definitely bling up your recipes.

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©Farm to Jar

Mix up a batch of Moroccan Seasoning to add a serious burst of flavor to vegetables, rice and meat! This Moroccan spice blend is gluten free, sugar free and whole 30 approved!

Try it in this recipe for Moroccan seasoning from Bowls are the new plates or as a delicious seasoning rub on chicken or lamb!

spices, condiment, aroma

It’s that easy to add a new dimension to your home cooking simply create your own spice blends at home and explore the world’s food cultures.

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