FODMAPs are in a category all their own – there are some elements of lactose-free and gluten-free diets, but not all dairy and gluten is restricted. This recipe happens to be all three: lactose-free, gluten-free, and low-FODMAP (!). I cobbled together this recipe when confronted with the restrictions of my FODMAP diet (if you’re curious, take a look at my list of restricted ingredients).
This recipe is heavily inspired by middle-eastern cuisine and utilizes the smoky, aromatic Baharat spice blend. You can find this in specialty markets, but you can also create your own spice blend using more common spices available in your grocery store.