And my top 5 ways to use it
If my kitchen were getting sucked into a black hole and I could only save one thing from my cabinet, it would be my Pereg Jerusalem Spice Mix. A blend of flavors used in Levantine cooking, the Jerusalem Spice Mix is smoky and warm, with the faintest hit of heat. It contains cumin, coriander, allspice, garlic, paprika, and salt, and is simple enough to make on your own, but because I use it so often I’ve made it a habit to always have a jar of the stuff on hand. With all of its bright flavors, the Jerusalem Spice Mix complements the vast majority of my go-to savory breakfast dishes, but I’ve compiled by top five ways to use it, for your reading (and eating) pleasure.
My number one way to use this spice mix is on eggs. With a sprinkle on the yolk before flipping a fried egg, or a couple shakes onto a big scramble, the mixture wakes up eggs so much more than plain old salt and pepper.
I like to roast a big pile of vegetables (sweet potatoes, broccoli, peppers, onions) at dinner and save the leftovers for breakfast to toss with chickpeas and some fresh greens. I’ll toss the vegetables with olive oil, Jerusalem Spice Mix, and a teaspoon of red pepper flakes for extra heat.
Lentils or beans
When I’m making a pot of lentils or beans, in addition to salt and pepper, I’ll toss in a couple teaspoons of Jerusalem Spice Mix. It works especially well with mujadara, a dish of rice, lentils, and caramelized onions. Paired with a large handful of salty feta or a plop of Greek yogurt and some sliced tomatoes, it's a dream breakfast.
Call me basic if you want, but I love making avocado toast in the morning (I do not love buying one for $14, but that’s a whole other thing). In addition to a little squeeze of lemon juice and a drizzle of olive oil, I’ll hit the toast with some Jerusalem Spice Mix. I can guarantee it’s better than the avo toast at your local brunch spot.
One of my all-time favorite tricks to making salad dressing more exciting is to toss in half a teaspoon of Jerusalem spice mix. Whether it’s a creamy yogurt or tahini dressing, or a thinner red wine vinegar or lemon-y vinaigrette, a hit of seasoning kicks up the flavor profile immensely.