Lebanese Baharat

 

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• 1 tablespoon Allspice

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• 1 tablespoon ground coriander

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• 1 tablespoon ground cinnamon

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• 1 ½ teaspoons ground black pepper

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• 1 ½ teaspoons ground cloves

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• 1 ½ teaspoons ground cumin

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• 1 ½ teaspoons ground nutmeg

https://feelgoodfoodie.net/recipe/how-to-make-7-spice/

needed to make 

https://feelgoodfoodie.net/recipe/beef-kafta/

https://feelgoodfoodie.net/recipe/lebanese-hummus-ground-beef/

What about Peanut Butter Hummus instead of Tahini?

Bavarian Dijon Mushroom Gravy

Why use condensed soup gravy when you can scratch it?

4-6 Mushrooms sliced thin
1/2 small onion chopped 
2 slices of chopped Bacon
1 can Chicken Broth 
1/2 C White wine
1 TBS Dijon Mustard
1.5 TBS Pezneys Bavarian Seasoning
4 TBS Butter
2 TBS Flour
1 tsp Paprika
1/2 tsp pepper
1 clove fresh garlic, diced, sliced, crushed, minced 

DIRECTIONS 

Powder the onions and mushrooms with flour
Over low to medium heat melt the butter - your burners are different, don't burn it.
saute the bacon, onions and mushrooms add the garlic after the onions are translucent
Add spices
Add flour, 1 TBS at a time and whisk so that it cooks creating a golden roux.
Add some broth, some wine, NOT All of it.
Add Dijon, broth, wine, whisk, repeat until it reaches the consistency and flavor you desire. 

    - individual viscosity preferences do vary.

Totally scalable