Khalta Harra (Chile-Spice Mix)
Reprinted with permission from Arabiyya: Recipes from the Life of an Arab in Diaspora by Reem Assil, copyright © 2022. Published by Ten Speed Press, an imprint of Penguin Random House.
Find this recipe and others like it in Sunset's story from the 2022 Home Issue, “How to Level up Your Mezze-Making Skills, with Help from Chef Reem Assil.”
How to Make It
Toast the coriander, cardamom, and cumin in a dry pan over medium heat until fragrant, 2 to 3 minutes. The spices will begin to dance around in the pan when they are close to being done. Be careful not to let them burn.
Once they are slightly darker in color and fragrant, remove them from the pan and let cool completely. Then grind them to a coarse powder in a spice grinder or mortar and pestle.
Mix with the Aleppo pepper, salt, dried lime, and cinnamon.
Ingredients
Directions
Toast the coriander, cardamom, and cumin in a dry pan over medium heat until fragrant, 2 to 3 minutes. The spices will begin to dance around in the pan when they are close to being done. Be careful not to let them burn.
Once they are slightly darker in color and fragrant, remove them from the pan and let cool completely. Then grind them to a coarse powder in a spice grinder or mortar and pestle.
Mix with the Aleppo pepper, salt, dried lime, and cinnamon.