Used for marinating red meat, my shawarma spice mix is an earthy blend of allspice, cinnamon, cloves, and nutmeg, with tangy notes of ginger and sumac. You can use it as a dry rub or mix with olive oil, red wine vinegar, and lemon juice for a wet marinade.

 

MAKES 1/2 CUP

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1 tablespoon sea salt

1 tablespoon freshly ground black pepper

1 tablespoon ground allspice

11⁄2 teaspoons ground cinnamon

1⁄2 teaspoon ground cloves

1⁄2 teaspoon ground cardamom

1⁄2 teaspoon ground nutmeg

11⁄2 teaspoons ground dried ginger

11⁄2 tablespoons sumac spice

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​In a small mixing bowl, combine all the ingredients and stir thoroughly, using a fork to break up the small spice particles. Store the spice mixes in glass jars and tightly secure with a lid. For optimal freshness, always store spices in a cool, dry, dark area.

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Copyright 2017 by Julie Ann Sageer in Julie Taboulie’s Lebanese Kitchen, St. Martin’s Press/St. Martin’s Griffin. All Rights Reserved.