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.
- 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.
- 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").