Baharat spice is a traditional mix used in Middle Eastern cooking with many regional variations. It's super versatile, and is often used to flavour chicken, lamb and beef dishes. It can also be mixed with olive oil and used as a rub for roasts. In the Middle East it's also often used as a condiment. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 9-10 tablespoons)
3 tbsp coriander seeds
3 tbsp paprika
2 tbsp black peppercorns
1 tbsp green cardamom pods
2 tsp chili powder
4 tsp cumin seeds
2 tsp sumac (optional)
2 tsp caraway seeds
1 whole nutmeg
1 tsp cloves
3 inch piece of cassia-cinnamon (or other cinnamon variety)
1-2 tsp sea salt
tbsp = tablespoon
tsp = teaspoon
Store in an airtight jar in a cool place and out of direct sunlight. Use within 3 months.
Note: If you have a spare few minutes, you could dry toast the whole ingredients before grinding and combining to extract even more flavours from them.
Click here for photos and instructions on this highly recommended cooking technique. (Link opens in new window)
Ingredient Note: If you have them available, use whole ingredients where possible. If you don't have them all you can use pre-ground powders and reduce the amount the recipe requires by half. So for 2 tablespoons of peppercorns you would use 1 tablespoon of pre-ground pepper. Reduce any other ingredients you don't have whole by half as well and stir in with any other powders when making.