Growing up in Lebanon, this spice blend was always a staple in our kitchen. In Lebanese cuisine, there is a variety of ways to use it—add it to stews, ground beef recipes, hashweh (used for stuffing grape leaves, zucchini, and bell peppers), stir-frying beef, rice, grains, soups, and more. It’s also an essential part of traditional dishes like kofta kebabs, sfiha Lebanese meat pies, and kibbeh recipe (especially in the stuffing). You can first place all the spices in a small bowl and mix them in it. Then transfer them to an airtight glass container. It can help to use a funnel. Label your container and store the 7 spice mix in a cool, dark location (like a kitchen cupboard). Aim to use the seasoning within 3-4 months for the best flavor, though it will last 6+ months.
Kofta Kebabs or Meatballs: Mix the seasoning into the ground meat. Sfiha: Add the spice to the meat filling. Hearty Stews: Sprinkle into pea, bean, or other stews. Falafel: For a twist on my authentic falafel recipe, include 7-spice in the batter. Spaghetti Sauce: Stir it into the sauce. Stew Sauces: Incorporate the Lebanese seven spice blend for enhanced flavor. Beef: Use it to season ground beef and steak recipes. Chicken: Use it as a dry rub before grilling chicken.
When experimenting with Lebanese 7 spice in a recipe for the first time, I recommend starting with a small quantity as it is a very aromatic blend. For example, start with one teaspoon per pound of ground protein and then increase if wanted.
