Description
A bold, aromatic lule seasoning recipe packed with paprika, sumac, and coriander—perfect for kebabs, veggies, and grains.
Ingredients
Scale
- Base Blend :
- 2 tbsp sweet paprika
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1½ tsp ground allspice
- 1 tbsp sumac
- 1 tbsp garlic powder
- 1 tsp freshly ground black pepper
- ½ tsp ground cinnamon
- 1 tsp ground fennel or anise seed
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- 1 tsp kosher salt
- Optional Additions :
- ½ tsp ground cardamom
- ½ tsp smoked paprika
Instructions
- Toast Whole Spices (Optional): If using whole cumin, coriander, or fennel seeds, toast them in a dry skillet over medium heat for 1–2 minutes until fragrant. Cool before grinding.
- Grind Spices: Grind the cooled whole spices using a spice grinder or mortar and pestle to a coarse texture.
- Mix Ingredients: In a bowl, combine all spices (including pre-ground if not toasting). Stir thoroughly to ensure an even mix.
- Optional Rest: Let the blend rest for 15–20 minutes for flavors to meld.
- Store Properly: Transfer to an airtight jar, label with the date, and store in a cool, dark place. Best used within 6 weeks.
Notes
- For citrus brightness, never skip the sumac or its substitute.
- Use whole spices for max flavor, or high-quality pre-ground in a pinch.
- Store away from heat, moisture, and light.
- Excellent on meat, lentils, eggs, vegetables, and grains.
- Prep Time: 10 minutes
- Cook Time: 2 minutes (if toasting)
- Category: Seasoning
- Method: No-Bake
- Cuisine: Armenian, South Caucasian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 20 kcal
- Sugar: 0 g
- Sodium: 210 mg
- Fat: 0.8g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.8g
- Trans Fat: 0 g
- Carbohydrates: 3.5 g
- Fiber: 1.4g
- Protein: 0.8 g
- Cholesterol: 0mg