the bridging of generations

at the heart of every arab kitchen lies the comforting aroma of a spice that brings generations of a family together - shami spice.

shawarmaji shami spice is chef mohammad's own version of a classic levantine spice blend commonly known in the region as 'baharat mshakaleh' , which translates to 'mixed spices', and used interchangeably with the more famous lebanese 7 spice blend. it has really become an informal symbol of tradition – a bridge that connects generations through the preparation of time-honored dishes, passed down from one generation to the next, making it a beloved part of arab culinary heritage.

shawarmaji shami spice is a mixture of allspice, coriander, cardamom, cumin, ginger, black pepper, nutmeg, cinnamon, clove, fennel seed, anis seed, white pepper, and caraway.

in the words of the chef, "if you want anything to taste arab, use shami spice".

it's also a key blend in our new teta spice box. whether you're preparing a hearty stew, marinating meats, or adding depth to vegetables, shami spice can create a solid foundation of flavor for any meal. with its deep-rooted significance in arab cuisine, symbolizing hospitality and tradition, the scent of shami spice evokes memories of home-cooked meals, comfort, and cherished gatherings.

here’s a simple, delicious way to use shami spice in your next meal.

 

 

shami spiced lamb stew

ingredients:

1 lb lamb, cut into chunks

2 tbsp shami spice

1 onion, finely chopped

3 cloves garlic, minced

2 tbsp olive oil, or samneh

1 can diced tomatoes

4 cups beef broth

1 tsp salt, to taste

1/2 tsp black pepper

2 tbsp chopped cilantro (optional)

 

prep:

1. in a large pot, heat olive oil over medium heat. add onions and garlic, sauté until fragrant.

2. add lamb chunks and cook until browned on all sides.

3. sprinkle in shami spice and stir to coat the lamb evenly.

4. pour in diced tomatoes and beef broth, then bring to a boil. reduce heat and simmer for 1.5 to 2 hours, or until the lamb is tender.

5. season with salt and pepper to taste, and garnish with cilantro before serving.

6. serve with a side of white rice.

this stew will fill your kitchen with a warm, nostalgic scent, which makes for a really cozy dinner gathering.

we've made a name for ourselves with our toum and sauces, but our spices and spice blends are the backbone of all the food we prepare. they're crucial for us to make the tasty food that'll pair with our condiments, and now you can do it all yourself from your kitchen too. 

peace, love, and toum,
the shawarmaji family