Travel to Turkey and there's every chance you'll have enjoyed local dishes delicately spiced with Turkish baharat. This traditional flavour-packed blend is used all over the country and throughout the Middle East with many regional variations. It's a super versatile mix and is often combined with oil and rubbed on various meats prior to roasting...
...It's also used as a condiment, much like we use salt and pepper and can be used as an all-purpose seasoning for numerous dishes. (See the bottom of the page for links to more recipes)
What You'll Need: (makes about 8-9 tablespoons)
3 tbsp coriander seeds
2 tbsp paprika powder
2 tbsp black peppercorns
2 tbsp cumin seeds
1 tbsp green cardamom pods
1 tbsp dried thyme
4 tsp dried mint
2 tsp chili powder
1 tsp nutmeg powder
1 tsp whole cloves
3 inch piece of cassia-cinnamon (or other cinnamon variety)
5-6 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your Turkish baharat spice in an airtight jar in a cool dry place and out of direct sunlight. Use within 3 months.
Note: If you have the time and would like to extract even more flavours from the ingredients then dry toasting the coriander, peppercorns, cardamom, cloves and cumin before cooling and grinding is recommended. Click here for step-by-step tips on this easy-to-do cooking technique. (Link opens in new window)
Note 2: Be a little careful when grinding cassia-cinnamon as it's one tough ingredient and can easily snap the blades on your grinder.
Ingredient Note: I recommend using as many whole ingredients as possible when making your blends as these will add the best flavour. However, if you don't have whole available you can simply use their pre-ground versions and reduce the amounts the recipe requires by half. For example, for 2 tablespoons of whole cumin seeds you would use 1 tablespoon of pre-ground cumin. Reduce any others you don't have whole by half as well and stir in with any other powders when making.