Recipe for spices (abāzīr) used with omelets and scrambled eggs (ʿujaj and mubaʿtharāt)
SOURCE: Original is from the anonymous Kanz al-fawāʾid fī tanwīʿ al-mawāʾid, as translated by Nawal Nasrallah, in Treasure Trove of Benefits and Variety at the Table: A Fourteenth Century Egyptian Cookbook
, #198, p. 180. Modern version by Mathilde Eschenbach.
ORIGINAL:
Take one part each of ginger, galangal, rolled bark of Ceylon cinnamon, saffron, fennel seeds, black pepper, cumin and fine-tasting thyme. Take one quarter of a part of rosebuds; and one eighth of a part of good spikenard. Pound all these spices thoroughly, and stow them away and use as needed.
Whenever you want to add these spices to omelets, first throw in a small amount of pounded fresh jubn Shāmī (Levantine cheese, like mozzarella), and then add the spices.
NOTES:
The original mix I made had a very strong saffron flavor, so I have reduced the amount relative to the other spices. This is very good, and I now prefer my scrambled eggs with this seasoning.
INGREDIENTS:
- 1 tsp Ginger
- 1 tsp Galangal
- 1 tsp Ceylon cinnamon
- 1 tsp Fennel seeds
- 1 tsp Black pepper
- 1 tsp Cumin
- 1 tsp Thyme
- 1/2 tsp loosely packed Saffron
- 1/4 tsp dried Rosebuds
- 1/8 tsp Spikenard
DIRECTIONS:
- Anything not already ground should be ground
- Mix all the above
- Store until ready to use
- When cooking eggs, mix some of the spice mix with some fresh mozzarella or similar cheese
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