Honey gone to seed, honey got hot. A flavor explosion of moroccan spices, seeds, and honey to add to top your briouats (that’s a phyllo triangle filled with cheese or meat or…) but is also an unexpected twist on honey topped soft cheeses.
Add this to the list of condiments to have on hand. Yes, one shelf of my refrigerator is just a charcuterie plate waiting to happen. Pickled peppers, spiced honey, an assortment of cheeses, an odd sauce or two.
Moroccan Spiced Honey
a sweet and spicy condiment to top briouats (cheese filled filo triangles) or to serve with soft cheeses
- 1 cup honey
- 1/4 teaspoon sea or diamond kosher salt
- 1 teaspoon caraway seeds
- 1/2 teaspoon nigella seeds can substitute sesame seeds
- 1/4 teaspoon crushed red pepper flakes (or to taste)
- 1/4 teaspoon paprika (or to taste)
- 1/4 teaspoon ground cumin (or to taste)
- 1/4 teaspoon ground cinnamon (or to taste)
- 1/8 teaspoon ground cloves (or to taste)
- 1/4 teaspoon ground ginger (or to taste)
- 1/8 teaspoon cayenne pepper (or to taste)
- 1/4 teaspoon ground black pepper
- Make sure the honey is warm enough to be easily stirred
- Add the spices
- Let meld for at least an hour or up to two weeks
- Serve with briouats or drizzle over goat cheese on a charcuterie board
omit the crushed red pepper and/or cayenne pepper for a milder experience
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