Baharat is a wonderfully fragrant spice blend typical of the Middle East. This spice blend is used in Arab cuisine and also in Lebanon, Syria, Israel, and Jordan. Baharat simply means "spice" in Arabic. This spice blend is used to flavor lamb, fish, chicken, beef, tomato sauces and soups.
The Turkish style baharat is similar to the Arabic versions but often includes mint. Cassia, nutmeg, cumin, coriander and black pepper round out this blend. The mixture can be rubbed into meat or mixed with olive oil and lime juice to form a marinade.
A recipe for baharat is a mixture of the following finely ground ingredients: (from wiki)
4 parts black pepper
3 parts coriander seeds
3 parts cinnamon
3 parts cloves
4 parts cumin seeds
1 part cardamom pods
3 parts nutmeg
6 parts paprika
4 parts black pepper
3 parts coriander seeds
3 parts cinnamon
3 parts cloves
4 parts cumin seeds
1 part cardamom pods
3 parts nutmeg
6 parts paprika
or the
Turkish Baharat
2 tbsp fresh ground black pepper
2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground mint
1 tbsp ground cloves
1 tsp nutmeg
1/2 tsp ground cardamom
pinch of ground cinnamon
2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground mint
1 tbsp ground cloves
1 tsp nutmeg
1/2 tsp ground cardamom
pinch of ground cinnamon
Directions:
Combine all the spices in a mortar and pestle grind them to powder. Store in an air-tight jar.
Combine all the spices in a mortar and pestle grind them to powder. Store in an air-tight jar.
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