Anyone have recipes that use “Safeeha Spices” or “Tikah Spices”?
My wife brought back “Safeeha Spices” or “Tikah Spices” from a trip to Jordan, and I don’t know what to do with them. Does anyone have recipes that use either?
The “Safeeha” spice blend contains safflower, garlic, black pepper, cloves, peppermint, fennel, caraway, coriander, white pepper, cardamom and dry lemon.
The “Tikah” spice blend contains white pepper, coriander, fennel, caraway, cardamom, peppermint and cinnamon.
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3 comments a “Anyone have recipes that use “Safeeha Spices” or “Tikah Spices”?”
There is a mail order place that sells alot of the hard to find Middle Eastern and Asian spices.
Here is the link to the company, I buy Zata and Rasa el Hanout along with Indian spices.
There is an indian dish called Chicken Tikah, but those ingredients you listed seem a little off for chicken tikah.
Tikah Spices can be used for bar-b-qs especially good for lamb and beef. Cut the beef (fillet) or leg of lamb into cubes, marinade with viniger and add the spices for a few hours or overnight. Thread on a skewer with tomatoes and onions and bar-b-q.
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