What is Trotters Spice Mix?
Kawareh are calf or beef trotters simmered for hours until the cartilage melts into a rich, gelatinous broth. It is one of Egypt's oldest winter and feast dishes; in Iraq it belongs to the family of pacha (head, trotters and tripe), in the Levant it is maqadem or trotters with chickpeas, and in the Gulf it is served with chickpeas and lemon. The perpetual problem with trotters is the gamey smell and heavy fat, and that is exactly what Trotters Spice Mix is built for: a blend based on sweet aromatic spices, mastic and cardamom that absorbs the off-notes, clarifies the broth and gives it its golden colour and signature fragrance. It is the same blend Egyptian cooks reach for when making mombar, tripe, meat broth and Eid fatta.
Composition and the role of each ingredient
The blend is built on cardamom, mastic and bay leaf as the deodorising core; then cinnamon, clove, allspice and black pepper for depth and warmth; then a smaller share of dried coriander and cumin, and a touch of nutmeg. Mastic, the resin of the Chios mastic tree, is the secret of the clear Egyptian broth. Cardamom contributes a perfume that offsets the fat, cinnamon and clove bring a faint sweetness that balances the salt, and bay leaf adds herbal freshness. The blend comes in two forms: finely ground, added straight to the cooking water, or a whole-spice mix tied in muslin and removed before serving so the broth stays perfectly clear. Proportions are approximate and our own formula is not disclosed.
| Variant | Character | Best use |
|---|---|---|
| Classic ground blend | Cardamom, mastic and cinnamon forward, balanced warmth | Egyptian trotters soup, Eid fatta |
| Whole-spice bouquet | Same flavour with a completely clear broth | Levantine trotters with chickpeas, Iraqi pacha |
| Tomato-style preparation | Added paprika and more cumin | Trotters in red sauce, mombar and tripe |
What makes a good blend
A good blend releases cardamom and mastic the moment the jar opens, and is freshly ground from whole spices because cardamom and clove lose their volatile oils quickly after grinding. Avoid blends padded with salt, starch or cheap cumin to add weight, and reject an unnaturally bright yellow, which can signal excess turmeric or colourants. Seasoning mixes are held to the general spice requirements: moisture no higher than about 10%, total ash around 8–10%, freedom from foreign matter and insects under the ASTA and ESA specifications, and aflatoxin limits under Codex Alimentarius and the Egyptian Standards for spices and seasoning mixes. Genuine mastic should be translucent, pale yellow tears that snap with a dry crack, not sticky or dark lumps. These values are typical guide ranges.
How to use it
- Clean the trotters, singe any remaining hair, scrub with water, vinegar and flour, then rinse well.
- Cover with cold water, boil for 10 minutes and discard this first water; this is the most important step against the gamey smell.
- Add fresh water, a whole onion and one tablespoon (about 10 g) of Trotters Spice Mix per kilogram, or one muslin bouquet of the whole-spice version.
- Simmer gently for 3–4 hours (60–75 minutes in a pressure cooker), skimming the foam regularly.
- Salt in the last fifteen minutes and serve with boiled chickpeas, lemon and chilli, or over rice.
Other uses: the broth for mombar and tripe, meat stock for Eid fatta, boiling head meat for Iraqi pacha, and country-chicken broth.
Storage and shelf life
Keep the blend in a sealed jar away from heat, light and humidity, and never above the hob, because mastic softens and sticks when warm. Typical shelf life is 12 months sealed and 3–4 months after opening for the ground blend; the whole-spice version holds its aroma for 18 months or more. Finished trotters soup freezes well for 3 months.
The Sheikh Al-Attareen range
- Trotters Spice Mix
We select whole green cardamom, genuine Chios mastic and high-oil cinnamon and clove. Every batch is tested in our Mansoura laboratory for moisture, cleanliness and volatile oil before grinding and packing in small runs for freshness. The blend is available at our branches in Egypt, Iraq and Syria and through our online store.
FAQ
Are the spices alone enough to remove the smell?
The spices are essential but do not replace thorough cleaning and discarding the first boiling water; together they give a clear, odour-free broth.
When do I add the spices, at the start or the end?
At the start of the second boil so the flavour penetrates the cartilage, with an optional extra pinch ten minutes before serving to refresh the aroma.
Does it suit Iraqi pacha and Levantine maqadem?
Yes, the aromatic base is the same. For an Iraqi character add a whole black lime; for a Levantine one, more cinnamon and chickpeas.
Does the blend contain salt?
No. It has no added salt, so you control the seasoning of the broth yourself at the end of cooking.