In the event that you ever need to determine whether or not a person is of Lebanese descent, say if you’re a diplomat, international spy or want to learn a new party trick, there is a litmus test that almost never lies. A Lebanese nose is usually distinctly-shaped; but if that fails, look them in the eye and ask the individual in question about the Seven Spices. No, this isn’t middle eastern code. It refers to a combination of spices that are found, or should be found, in every Lebanese kitchen. It is made up of equal parts black pepper, cinnamon, allspice, ground cloves, ground nutmeg, fenugreek and powdered ginger. One can find these pre-mixed at middle eastern grocers or, if you’re in a hurry and short on ingredients, try the Three Spice version: allspice, pepper and cinnamon, which tastes nearly as good. These spices are an integral part of the recipe below, which has been in my grandmother’s repertoire for 92 years (except for the Uncle Ben rice part, of course). Continue reading