Yotam Ottolenghi says Anissa Helou’s range of knowledge on Middle Eastern and Mediterranean cuisine make her just the kind of cook you want by your side. And this recipe for garam masala, one of three featured in her new, beautifully photographed cookbook, “Feast: Food of the Islamic World” (HarperCollins, $60), is just what you and any serious home cook need in your pantry. Stir it into soups, sprinkle it on veggies or anywhere you crave warming, deep flavors.
Anissa Helou’s Garam Masala
Makes about 1¼ cups
Ingredients:
¼ cup anise seeds
¼ cup caraway seeds
¼ cup cumin seeds
2 tablespoons green cardamom pods
2 tablespoons whole cloves
2½ cinnamon sticks
2½ whole nutmegs
6 shards blade mace
Directions:
Stir the spices in a large nonstick skillet over medium heat for a minute or two, or until fragrant. Let cool, then transfer to a spice grinder and grind until fine. Store airtight in a pretty glass jar and let your host know she can keep it in a cool dark place for up to one year.
— From Anissa Helou’s “Feast: Food of the Islamic World” (HarperCollins, $60)
