Lebanese seven spice is another of the Middle Eastern spices known colloquially as Baharat. When you introduce a few extra characters such as with the new My Souk Drawer Guest Blend, Lebanese 7+ Spice, there is debate as to whether it is still technically Baharat, or should be referred to as Lebanese Mixed Spice or even Arabic Mixed Spice. Doesn’t matter. It was delicious!
Sirloin steak, cubed
My Souk Drawers Lebanese 7+ Spice
Honey
Butter
My Souk Drawers Exquisitely Sugared
Walnuts
Soy Sauce
Tahini
Fish Sauce
2 tsps Sesame oil
My Souk Drawers Aleppo Pepper
Potatoes
Lebanese Eggplant
Roasted Garlic or two cloves crushed
My Souk Drawers Kaffir Lime Salt
3-4 de-seeded Lebanese cucumbers
Sliced cherry tomatoes
Lime juice
Olive Oil
My Souk Drawers Murray River Salt
Handful of pitted black olives
My Souk Drawers Pepper Berry
My Souk Drawers Pomegranate Molasses
Shredded mint leaves and goats cheese or feta to serve
Cubes of Sirloin drenched in honey and Lebanese 7+ Spice was left to marinate in the fridge for 3-4 hours. In a small saucepan walnuts were stirred into melted butter for 5 minutes then sugar, (here I used My Souk Drawers Exquisitely Sugared due to the complimentary cinnamon, nutmeg and vanilla flavours), is added and stirring continued for 5 minutes or until the sugar has melted. The Walnuts were then laid out on a tray and allowed to cool. To make the sauce for the beef, combine soy sauce with 1/3 of that quantity as Tahini, a 1/3 of that again as fish sauce, two teaspoons of Sesame oil and Aleppo Pepper to taste. Blend.
Cube up potato and Lebanese eggplant, add to warmed oil in a roasting dish, coat and cook at 200 degrees for 30 minutes occasionally turning over. Add roasted garlic or crush a couple of cloves into the pan. Seasoned with Kaffir Lime Salt from My Souk Drawer this went back into the oven for another 20 minutes.
To make the salad chop 3-4 Lebanese seeded cucumbers and toss with lime juice a pinch of sugar and a little Murray River Salt. Blend a good handful of pitted black olives, pepper or in this case, pepper berry, pomegranate molasses and some olive oil. Toss with cucumber, some sliced cherry tomatoes and garnish with shredded mint leaves and goats cheese or feta.
Cut in half some Turkish bread or another flatbread, coat with olive oil and liberally scatter Zaatar from My Souk Drawer. Thinly cover with Romano or Mozzarella cheese and bake until toasty. Top with sliced avocado and Aleppo Pepper to taste.
In the meantime the beef has been cooking on a griddle over medium high heat for about 8-10 minutes if rare is the target or 10-15 minutes if the preference is medium to well done.
Place the meat, spoon over plenty of sauce, and garnish with candied walnuts. Arrange the salad and accompanying bread and serve the potato eggplant bake hot with a squeeze of lemon juice and chopped fresh coriander.
Enjoy!
| Mon: | Closed |
| Tue-Sat: | 10:00 am - 4:00 pm |
| Sun: | 10:00 am - 2:00 pm |
Reluctantly a cumulative set of negative impacts since 2016 has meant My Souk’s Days are now coming to an end. We thank all of our regular customers since we stated over 8 years ago, and, as unfortunately the circumstances were outside of our control both here in decisions directly affecting the original CBD, and those further afield due to COVID and costs of living, our hands have been forced to close our business permanently on Dec 24th 2022. Financially exhausted, we will not re-open elsewhere nor trade on-line but disappear into the ether amongst a multitude of aromas. Thank you for all your support. Continue to cook and eat well with spices however you can. It has been a Top Shelf experience for us and hopefully for you too. Maybe Adieu but definitely, forever, Ras -el-Hanout!!! Dismiss
