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“Spices” in Arabic
Popular in: The Middle East into Turkey.
The blend: Allspice, pepper, cinnamon, coriander, nutmeg, cloves, and sometimes cardamom, cumin, and paprika. The Turkish version throws in mint and savory.
Flavors: Sweet, peppery hot, and tongue-tingling.
How to use it: Rub over lamb or beef kebabs, stir it into stews, lentils, or pilafs, simmer it with a pan of okra, or sprinkle into tomato sauce or meatballs.