My precious little loomi / has been pounded to smithereens. It is now a part of the baharat I was planning to make for ages. A baharat is a North African Spice mix, almost exactly like a garam masala and in fact this one could very well be, except for the high amount of nutmeg and the loomi. It is used to flavour meat dishes but a sprinkling of it will add taste to a plain pulao or vegetable dish as well. I would even put a pinch of it on a raita. This particular recipe has been given by Shaid who is a student from Bahrain and so it should be pretty authentic.
1 1/2 tsp ground loomi ( dried black lime )
1/2 tsp zafran / saffron
1 1/2 tsp dhania / coriander powder
1 1/2 tsp jeera / cumin powder
1 tsp ground kala miri/ black pepper
1 tbsp lal mirchi / red chillies ground. I used sankeshwar chillies but you can use whatever you like.
1 1/2 tsp dalchini /cinnamon powder
1 tsp powdered lavang / cloves
1 tsp powdered elaichi / green cardamom
1 tsp jaiphal/ powdered nutmeg
I ground each ingredient seperately in the coffee grinder so that they were all about the same size and then mixed the lot together.
When used in Lebanese and Syrian food, the baharat tends to be used a little more generously than we do garam masala- 1 tsp where we would use 1/4 - 1/2 tsp and up to a tablespoon in a lamb and bean dish for 12 people. Recipe and results for the lamb and bean experimental concoction will be posted soon.