Baharat – Middle Eastern Spice Blend

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Bahārāt is a spice mixture or blend used in Arab cuisine, especially in the Mashriq area, as well as in Turkish and Iranian cuisine. Bahārāt is the Arabic word for spices (the plural form of bahār spice). The mixture of finely ground spices is often used to season lamb, fish, chicken, beef, and soups and may be used as a condiment.

Baharat - Middle Eastern Spice Blend

Bahārāt is a spice mixture or blend used in Arab cuisine, especially in the Mashriq area, as well as in Turkish and Iranian cuisine. Bahārāt is the Arabic word for 'spices' (the plural form of bahār 'spice'). The mixture of finely ground spices is often used to season lamb, fish, chicken, beef, and soups and may be used as a condiment.
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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Spice Mixes and Blends
Cuisine: Arab, Middle Eastern
Cooking Method: Spice Grinder
Servings: 25 tablespoons
Author: The Cook

Ingredients

A recipe for baharat is a mixture of the following finely ground ingredients

  • 4 tablespoons black peppercorns
  • 3 tablespoons coriander seeds
  • 3 tablespoons ground cinnamon
  • 3 tablespoons ground cloves
  • 4 tablespoons cumin seeds
  • 1 tablespoon cardamom pods
  • 3 tablespoons ground nutmeg
  • 6 tablespoons ground paprika

Instructions

  • Place all of the ingredients into a spice grinder and process until you have a finely ground mix. Store in an airtight container and use as per your recipe.

Notes

  • The mixture can be rubbed into meat or mixed with olive oil and lime juice to form a marinade.
  • You can make smaller batches by keeping the ingredient ratios the same. You can also adjust the ratios to suit your taste preference.
  • Turkish baharat includes mint as the modal ingredient.
  • In Tunisia, bharat refers to a simple mixture of dried rosebuds and ground cinnamon, often combined with black pepper.
  • In the Arab states of the Persian Gulf, loomi (dried black lime) and saffron may also be used for the kebsa spice mixture (also called "Gulf baharat").
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