Pereg Natural Foods has done it again! I recently had the opportunity to try their Koobah spice blend and I am in love! It is perfect for Middle Eastern foods, curries, hummus, grilling, and so much more. Pereg is a leading producer of premium, all-natural spices and spice blends for good reason, their products are consistently high quality and delicious. I sprinkled mine on my hummus and it was a huge hit. We also really enjoyed it on our chicken kabobs. Summer is upon us and grilling season is here. Koobah is perfect for grilled meats! Keep reading to learn more.
Pereg Natural Foods Koobah Mixed Spice will take your taste buds around the culinary world. This summer, let the grill be your inspiration for dry rubs, marinades, and new spins on standard fare. Try something new & give Koobah a try on your chicken, lamb, or beef. Very tasty on grilled meats, veggies, and of course hummus. Are you ready for easy backyard cuisine that will spice up your next BBQ? Give Koobah a try!
Koobah:Baharat is simply the Arabic word for “spice,” but cooks in every Middle Eastern household know it as a basic seasoning blend. This aromatic mixture – different regions favor different blends – is used in a variety of traditional meat, chicken, fish, and rice dishes. Koobah is Pereg’s earthy variation on the ubiquitous kitchen staple. It starts with baharat and adds warm layers of cinnamon, allspice, rose, nutmeg, and coriander for a complex finish. It makes an excellent dry rub for grilled or roast lamb and chicken. Try it in this Moroccan Lamb recipe (courtesy AMIT WOMEN/Albert Einstein School of Medicine Cookbook).
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Moroccan Lamb Ingredients:
2 pounds Lamb
1 cup golden raisins
1 cup blanched slivered almonds
2 onions sliced
1 tsp sugar
1 tsp cinnamon
1 Tbsp Pereg Natural Foods Koobah
Lay lamb pieces in an open aluminum pan. Sprinkle all ingredients over the lamb, except for raisins and almonds. Cover with a plastic bag and let marinate (overnight if possible). Place covered on BBQ on medium heat for about 1 hour. Add raisins and almonds the last half hour. Serve over rice or couscous.
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