Some Like It Spicy

One of the exciting prospects about the coming year, according to data collected by the National Restaurant Association, is an increase in spicy foods and African and Middle Eastern flavors. In terms of restaurants and available foodstuff, Brooklyn is setting the trends with already established businesses. For those of you not in the 'hood, or those who want to check it out at your own pace in your own kitchens, I offer four distinct spice blends that will be making the rounds in the national palate in 2016...

Harissa

If you want to get ahead of the curve, start with a bite of harissa (the Food Goddess has a Board for that!). In fact, we started the year with harissa! Harissa basically is a paste consisting of smoked chile peppers, garlic, olive oil, and spices found in Northern Africa and the Middle East. 

Harissa is sold already prepared, but I always want you to try to do it for yourself because you can control the ingredients that go into it. 

Dukkah

The Egyptians have a dip/sauce/condiment that is absolutely divine. It is a deceptively simple thing, a blend of toasted nuts and seeds that elevates food to ridiculous levels. Dipping bread into dukkah will make you moan. You can cook with it as well, and create a lovely crust on meats and even fish.

I read somewhere that it was a great desert food because it kept even after a few days out, and combined with olive oil and flatbreads, made for a good meal.

Check out the new Board with dukkah recipes (start with this basic recipe and then go wild!).

Baharat

Baharat literally means “spice” in Arabic, and it is a blend used throughout the Middle East. Recipes vary by region, but generally include pepper, cumin, and whole cloves. 

There’s a recipe here and a couple of dishes you may want to try.

Baharat Panko Crusted Albacore Tuna

Koshari (Egyptian rice, lentils and macaroni in spicy tomato chile sauce)

Spicy Ground Beef with Baharat, Mint, and Cilantro

Berbere

Chef Marcus Samuelsson has a recipe for the Ethiopian spice blend. The blend is used for seasoning and frying meats and especially stews/curries. There are dozens of wats with berbere as a base.

You may try any of these recipes:

Spicy Ethiopian Lentils (misr wat)

Ethiopian Chicken Stew (doro wat)

Ethiopian Mushroom Sauté (ingudai tibs)

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I encourage all to look up other recipes. I love to do themed brunches and dinners, but if you prefer to try international cuisines one dish at a time, that’s cool too!