Raas Al Annut

in a dry pan, toast the following:

cinnamon sticks
cloves
coriander seeds
fenugreek powder
fennel seeds

move hot pan around, making sure to distribute the heat among the seeds. then add the following:

mustard seeds
cumin

when the seeds start to pop, they’re ready. add the following:

paprika

and grind into a fine powder with a mortar and pestle.

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Dama Bianca (Fennel and Celery Salad)

2 medium fennel bulbs, stalks discarded
6 pale inner (white) celery stalks, leaves discarded and stalks thinly sliced
1 (1/2-lb) ball buffalo mozzarella (optional), roughly torn
1/2 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
6 tablespoons good-quality fruity extra-virgin olive oil
1/4 tsp. fine sea salt

Halve fennel lengthwise, then thinly slice crosswise about 1/4 inch thick.  Toss with celery and arrange on a platter with mozzarella. Whisk the sauce together and drizzle over the salad.