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All Purpose Lebanese Spice Blend

    Made with ground cinnamon, nutmeg, allspice, salt and pepper, this fragrant all-purpose Lebanese spice blend is the secret to enhancing your grilled meats, soups, roasts and other Middle Eastern specialties.

    Spoon with All Purpose Lebanese Spice Blend

    As a busy mother of two young boys under the age of 10, I have become a bit of a master in turning my family’s traditional Middle Eastern recipes into quick and easy weeknight dishes. In fact, I often joke that I am in favor of anything that helps me get dinner on the table before the meltdown train leaves the station.

    mixing spice blend

    For example, my mother and aunts have been preparing traditional Lebanese Green Beans and Beef for years, but I was the first to turn it into a hands-off slow cooker dish. I promise it’s just as good as the classic because my family would be the first to tell me if it wasn’t. Trust me on that one.

    Instant Pot Recipe Lebanese Green Beans and Beef

    To speed things up in the kitchen I decided to create a simple, 5 ingredient All Purpose Lebanese Spice Blend made with cinnamon, nutmeg, allspice, salt, and pepper.

    All Purpose Lebanese Spice Blend Separated

    It couldn’t be any easier to make and the versatility is astounding. I love making it in bulk, stashing it in the pantry, and grabbing it whenever I am craving Lebanese food. It makes every dish more savory and flavorful.

    All Purpose Lebanese Spice Blend on Plate

    Spice Blend Uses

    We love using this spice blend to flavor Hushwee (Ground Beef with Toasted Pine Nuts), Sfeehas (Lebanese Meat Pies), Grilled Kafta Patties, Beef or Chicken Shawarma and so much more. If you’re making Lebanese food, this is the perfect seasoning for your dish.

    Frequently Asked Questions

    How much spice blend should I make at one time?

    The recipe can easily be doubled, tripled, or even multiplied by ten. I love to make it in bulk and store for later.

    What is the shelf life?

    All Purpose Lebanese Spice Blend will keep for up to six months stored in an air-tight container at room temperature.

    How much should I use at once?

    One serving will cover one pound of meat. If you want your dish to be a little spicier, you can adjust accordingly.

    Does it need to be refrigerated?

    No, it does not need to be refrigerated. Dried spices are best stored at room temperature to avoid humidity and fluctuations in temperature.

    Mixing All Purpose Lebanese Spice Blend

    Your fork is waiting.

    All Purpose Lebanese Spice Blend on Plate

    All Purpose Lebanese Spice Blend

    4.63 stars average
    This fragrant all-purpose spice blend is the secret to enhancing your grilled meats, soups, roasts, and other Middle Eastern specialties.
    PREP: 5 mins
    TOTAL: 5 mins
    Save
    Servings: 1 Pound(s) of Meat

    Ingredients
     

    • 1 tablespoon cinnamon
    • 1 teaspoon salt
    • 1 teaspoon nutmeg
    • ½ teaspoon pepper
    • ¼ teaspoon allspice

    Instructions
     

    • Combine all ingredients and store in an airtight container until you're ready to use.

    Recipe Video

    Notes

    • Recipe is designed for one pound of meat.
    • It creates a total of four servings

    Nutrition

    Serving: 1teaspoonCalories: 8kcalCarbohydrates: 1.9gProtein: 0.1gFat: 0.2gSaturated Fat: 0.2gSodium: 846mgFiber: 1.2gSugar: 0.2g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Want more healthy Lebanese recipes? Head over to Pinterest!

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    62 Comments

    1. There is a little Lebanese restaurant about 15 miles from our house. It is run by an older Lebanese man and his sons. Small little hole in the wall type of place but my gosh do they have the best gyros and gyro bowls as they call them. We love this restaurant and their food but one of our hobbies (Wife and I) is to try to copy good food at home. Your ALL PURPOSE LEBANESE SPICE BLEND pushed our homemade version over the top! I almost saved some of the roasted zucchini, onions, yellow rice, and tzatziki sauce to have him try our attempt at his food! It was THAT good thanks to your spice recipe. Nothing beats learning to cook from the grandma’s.

      If you are ever in the Sylvania Ohio area stop by Pita Sub Express. You won’t be sorry.

    2. This spice blend sounds wonderful. It reminds me of the Lebanese boyfriend I had many years ago who introduced me to some of the most important foods of the world: string cheese, tahini, hummus and pita bread. The flavors I grew up with were Hungarian (especially sweet paprika), but those no longer call to me. My favorite flavors come from Indonesia, southeast Asia, Greece, the Middle East, Mexico and South America. There are not enough days left in my life for all the wonderful flavors out there. I will definitely be putting this spice blend together.

    3. Of course I love this post! It is so fun to see you talk about your Middle Eastern roots and your Mom, Grandma and Aunt and how they inspire you. I can totally relate. I am saving this spice blend–can’t wait to try it out! It would be perfect in Lebanese Green Beans!

    4. First of all, I loved your video. You are a natural behind the camera! But secondly…. I love your Lebanese spice blend. Can you believe I’ve never had Lebanese food before? Time to make a batch of your spice blend and make something delicious!

        1. Liz, how much is a serving of your spice blend. I’m making Lebanese Green Beans for our parish priests. I made the spice blend, but wondered how much to use?
          Thanks ,
          Italian / American cook

    5. Hi Liz, thanks for the great recipes! For me too, it always comes back to Lebanese food. My mother was a chef & pastry chef. She can make just about anything and it’s always amazing. Although she brought us up eating foods from all different cuisines, she’s 100% Lebanese and it was always those foods that were really special to me. Luckily, she is a great teacher and has been very generous with her time, patience, and recipes with me, so that now, I’m a pretty good cook, too. We use a few different words for our dishes than you do, but the recipes are pretty similar. So, thank you again! I love your blog!

      1. Wow that is such a great story Sara! That is so amazing that your mom was a pastry chef! Thank you so much for sharing. :) And thank you for your sweet words on the blog – let me know if you try any recipes!

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