SEVEN

Baharat, meaning, simply, “Spices” in Arabic, is a traditional spice blend used in soups, stews, marinades, on meat, fish, grains, and vegetables, even bread. It is a smoky and slightly sweet spice that lends wonderful aroma and flavor to everything it touches. While the recipe varies from region to region, this version stays true to the delicious basics; toasted and ground from whole black peppercorn, cumin, allspice, coriander, and clove, blended with sweet paprika, cinnamon, nutmeg, and a pinch of cardamom. SALT FREE.

Mix into ground meat for your next burgers on the grill. Or add to meatballs and bake or fry.

Blend with olive oil and lemon juice to marinade shawarma meats and vegetables.

Toss your favorite vegetables with olive oil and a pinch of salt, season liberally with SEVEN and bake or grill. Absolutely divine on grilled sweet potatoes.

Add to your next batch of grains or legumes.

Blend with olive oil and lemon, salt if you like, and rub on fish or meat before grilling.
 

Chicken Ghallaba
~Serves 4~

1 lb chicken breast, cut into bite-size pieces
2 tsp SEVEN, divided
3 TBSP olive oil
1 medium green pepper
1 medium red pepper
1 medium red onion
1 medium zucchini
2 garlic cloves, minced
2 medium tomatoes, chopped
Salt to taste
1 small handful fresh parsley
Juice of one lemon, about 2 TBSP

1. Season chicken with 1 tsp SEVEN and set aside. Clean and slice peppers and onions into thin strips. Slice the zucchini thinly.
2. Heat 2 TBSP of olive oil in a large skillet or dutch oven on med-high. Add chicken and cook until browned on both sides, 3-5 mins. Remove.
3. Lower heat to med-low, add 1 TBSP of olive oil, add onions and peppers, cooking until soft and lightly browned, 5-7 min. Add zucchini and cook another 2-3 mins. Stir in 1 tsp SEVEN and garlic, and cook one minute. Stir in tomatoes and salt to taste. Add chicken, cover and simmer 20-30 mins, adding water or stock if things get too dry.
4. Stir in lemon, parsley. Serve with rice or bread.

ROASTED CHICKEN SHAWARMA
~4-6 servings~

Juice of 2 lemons, 3-4 TBSP
1/4 cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
2 Tbsp SEVEN®
Salt, to taste
2 lbs boneless, skinless chicken
1 large red onion, peeled and cut into wedges
To serve: pita bread or rice pilaf, fresh chopped parsley or cilantro, olives, pickles, tzatziki, tahini, chopped tomatoes, sliced cucumbers, and feta.

1. In a large bowl, whisk together lemon juice, 1/4 cup olive oil, garlic, SEVEN® and salt. Add chicken and toss to coat well. Cover and refrigerate at least an hour or overnight.
2. Heat oven to 425 degrees F. Drizzle 1 TBSP olive oil onto a baking sheet to coat.
3. Bring chicken to room temperature and add onion wedges to marinade, tossing to coat. Spread out all the chicken and onion pieces out onto the baking sheet and roast until cooked through and browned around the edges, about 40-45 minutes.
4. Remove from oven and let sit for 15 minutes before slicing. Serve with your favorite accompaniments.