qidreh spice

qidreh spice

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this spice mix is a special one for us. it's primarily used for a famous, celebratory palestinian dish from gaza and al-khalil that it's named after, which is distinguished by this blend that brings together sweet, earthy, and savory notes.

every palestinian family has their own take on qidreh spice, and whilst shawarmaji's holds all the spices that are traditionally a part of it, chef mohammad's version has an addition of sour and heat notes that make it more aromatic while maintaining its well-roundedness.

100% of the profits will go to gaza. we're working with local organizations on the ground, like MECA (middle east children's alliance), to distribute the funds where they're most needed.

check out chef mohammad's recipe for qidreh spiced rice below!
2.5 oz mixture of turmeric, garlic powder, allspice, black pepper, dried lime, clove, cardamom, aleppo pepper, cinnamon, nutmeg, and cumin.

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qidreh spiced rice


part 1: lamb + magic broth

1 lb lamb cut into small cubes for stew

1 each yellow onion peeled and cut in ¼

5 each cloves of garlic (not peeled)

1 tsp samneh

2 each bay leaf

4 each cardamom pod

½ tsp black pepper (i prefer whole but ground works if you don't like biting into them)

2 tbl sea salt

1 tbl qidreh spice

1 each ginger (fresh 1 inch piece)

4 cups water

part 2: rice

2 cups basmati rice

1 tbl qidreh spice

1 each garbanzo bean (standard can; strained)

3 cups magic lamb broth from part 1

6 each cloves of garlic (peeled or unpeeled; its a personal preference)

1 tbl samneh

salt to taste


we start by making our magic broth that will flavor the whole dish.

step 1. first, we want to get a big pot that will fit all of our goodies.

step 2. next, we will brown our meat. put the pot on a medium to high heat, add the samneh, then add your lamb a little at a time to start browning whilst being careful not to overcrowd the pot. this means brown the lamb in batches; take your time, because that’s how you get good food. once all meat is browned (not burned) you can add everything else into the pot. now, you want your meat to cook on a low simmer until you can use a fork to cut through a piece with ease. this should take about 1 hour or longer, so use the fork method to test. once your lamb is ready, use some tongs or slotted spoon to take it out of the broth, place on a plate and save for later. we also need the magic broth, so strain it from the onion and spices and set aside.

step 3. for the rice, we need to wash it really well to get rid of the starch. once rinsed thoroughly and strained, put your rice in a bowl, add the qidreh spices, and mix well so it’s all coated in the spices.

step 4. in your big pot, add the magic lamb broth from part 1 and get it to a boil. this is a crucial point where you need to taste the broth to make sure it's salty. add salt if needed.

step 5. once the broth is boiling, add the garbanzo beans, spiced rice, lamb, and garlic. give everything one quick mix and then cover, turn down to low, and set a timer for 10 minutes.

step 6. when the timer goes off, uncover the pot, add the samneh to the top, and cover for another 5 minutes on low.

step 7. when the 5 minutes of low simmer are up, turn off the heat and let it rest for another 5 minutes - don't open the lid.

it should now be ready to eat! enjoy with yogurt and a fresh falahi salad (palestinian farmer salad).

this was one of my favorite dishes growing up! my grandmother taught my mother, and we would always be super excited when she made it for us.


no artificial flavors or preservatives

teta approved

we're actually famous for our legendary shawarma.

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frequently asked questions

where are your spices from?
we source all of our spices from jordan and india. we’re committed to using spices that are grown in their native lands to best preserve their true flavors that are dependent on the soil and climates they’re grown in.
how are your spices processed?
we get our spices raw and whole. we then roast, grind, and mix them in-house, so you don’t get a spice mix that has been sitting in a warehouse and then on a shelf for months before it gets to your kitchen.
how do i store spices?
our spice jars are pretty airtight and meant for retaining freshness. we would recommend keeping the jars in your pantry and away from direct sunlight to preserve shelf life.
how long are spices good for?
when spices “expire”, thankfully, there isn’t a health risk if they’re consumed. spices expiring means they have lost their flavor and potency. it’s said that spice blends can retain most of their flavor for up to 2 years, but for maximum freshness and potency, we recommend consuming our ground spices within six months.

more questions? see our full FAQ

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