Spice mix in the style of Jerusalem , Israel, in 30g format
Coriander, cumin, turmeric, cardamom and black pepper form what, somewhat jokingly, would be an Israeli curry invented by Ottolenghi in his book "Plenty"
Ideal with lamb, chicken or skewers, accompanied by a good salad, a tahini and yogurt sauce or a plate of tabouleh.
The eastern Mediterranean in its purest form.
