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.
  1. Anything not already ground should be ground
  2. Mix all the above
  3. Store until ready to use
  4. When cooking eggs, mix some of the spice mix with some fresh mozzarella or similar cheese

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