Like most of the recipes I like to make often, this one is seriously straight forward and rather tasty. It is magnificent with fried eggs, a sprinkling of coriander and a little avocado on the side. I was envisioning something akin to ‘huevos rancheros’ when I started making it.
As I noted in the Great Jerky Experiment – Round 5, I’m in love with Saudi Baharat. It’s along the same lines as Ras el hanout (another favourite of mine) but it’s nowhere near as hot (although spice blends can vary drastically so maybe its just the one I’ve been buying that has extra kick). It has a lot of spice, in the ‘there are lots of spices in this’ sense but it lacks a chilli punch, which I find makes it a much better companion to lighter meat such as chicken, or vegetarian dishes such as zucchini tagine.
The following recipe is so easy that I feel a little silly even typing it up, but the end result has such a spectacular flavour that I feel compelled to share it anyway.
I’m on a roll this week. My food dehydrator has never had this much use. It triumphed with the last batch of jerky, has had a couple of runs making kale chips and now it’s set for yet another round of the Great Jerky Experiment. I’ve fallen in love with a delightful little spice blend that goes by the name of Saudi Baharat. When I first tried it, I added it to beef chilli and I thought the spices were far too subtle with such a strong flavoured meat. I’ve since added it to zucchini tagine and lately I’ve been using it as a marinade – see Saudi Baharat BBQ Chicken. I haven’t actually tried it with lamb yet as Gewurzhaus suggests.