Best Hararat Version 2 Libyan Spice Blend Recipes

Kusksu (Libyan Couscous with Spicy Beef and Vegetables) image

Provided by Kimberly Killebrew, www.daringgourmet.com

Time 1h30m

Yield 4

Number Of Ingredients 26

1 pound stewing beef cut into four pieces
1½ tablespoons oil for frying
1 large onion, halved and cut in half rings
1 tablespoon extra virgin olive oil
3 garlic cloves, finely chopped
2 medium potatoes, peeled and halved
2 carrots, halved
8 ounces pumpkin or yam, cut into four chunks
1 cup cooked garbanzo beans
1 bay leaf
1 teaspoon hot chili powder
2 tablespoons hararat (see recipe below)
⅓ cup tomato purée
½ cup chopped tomatoes
1 tablespoon brown sugar
1½ teaspoon salt
3 cups beef broth
oil for frying
Couscous
Hararat Recipe:
2 cinnamon stick broken into 4 pieces each
4 teaspoon cumin seeds
4 teaspoon coriander seeds
2 red chilies
1 teaspoon allspice berries
Heat a large non-stick frying pan then add the spices. Toast for about 4 minutes, stirring frequently, until the spices become very fragrant. Transfer to a bowl to let cool. Grind in a spice or coffee grinder. Store in an air-tight jar until ready to use.

Steps:

Heat the oil in a Dutch oven over medium-high heat and fry the beef until nicely browned on all sides. Add the onion and cook until soft and translucent, 5-7 minutes. Add the garlic and cook another minute.
Add the chili powder, hararat, tomatoes, tomato puree, beef stock, salt, and brown sugar. Bring the mixture to a boil, reduce to a simmer, cover and cook for 30 minutes.
Add the vegetables and garbanzo beans, return to a boil, reduce, cover and simmer for another 40 minutes until until the vegetables and beef are tender and the sauce has thickened.
To serve, add the couscous to a serving platter, arrange the meat and vegetables on top then ladle the tomato-based sauce over everything.

Hararat Version 1 - Libyan Spice Blend image

Provided by Georgiapea

Categories African

Time 10m

Yield 1/4 cup, 1 serving(s)

Number Of Ingredients 5

2 cinnamon sticks, broken into 4 pieces each
4 teaspoons cumin seeds
4 teaspoons coriander seeds
2 teaspoons dried chilies
1 teaspoon allspice

Steps:

Heat a nonstick frying pan to medium heat (do NOT add oil) and add your spices.
Stir constantly until the aroma intensifies. Depending on how hot your pan is this could take a few minutes - just don't let them burn.
Add to spice grinder/coffee grinder and grind to a fine powder.
Store in an airtight container.