HomeMiddle EastTaklia Spice Blend (Lebanon)
£7.99
Lebanon’s garlic-and-coriander finishing spice for soups and stews, finished with a pinch of cayenne.
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Dried fried-garlic granules, ground coriander, a pinch of cayenne, and sea salt. Fry a spoonful in hot oil until fragrant, then stir into soups and stews right at the end — the classic finish for a simple lentil soup. Featured in Episode 13. Dry blend, shelf-stable — adapted from the original recipe, which fries fresh garlic in olive oil directly; this version uses dried garlic granules and no oil, so you add the frying step yourself.
Taklia — Lebanon’s fried-garlic finishing paste. Exact quantities.
Grind together. From the dry blend: fry a spoonful in hot oil until fragrant before using.
Blend video coming soon.
Red lentil soup, finished with taklia
Make a simple red lentil soup, then stir a generous spoonful of taklia through right at the end — the moment it’s meant for. It finishes soups and stews across Lebanese cooking the same way.
Cooking video coming soon.
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