Baharat (V): Difference between revisions
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Bahārāt is a [[Spice|spice]] mixture or blend used throughout the Levant, in Lebanese, Syrian, Jordanian, Iraqi, Libyan and Palestinian cuisine. | |||
Baharat, in Arabic, means "[[Spices|spices]]". The name originated in Medieval India, as Bhārat, a Sanskrit name for India, was the source of these [[Spices|spices]]. | |||
Unless you are going to use tons of the stuff, assume half or even a quarter of a teaspoon for one part | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/spice|#spice]] [[Special:Search/dried|#dried]] [[Special:Search/corianderseeds|#corianderseeds]] [[Special:Search/blackpepper|#blackpepper]] [[Special:Search/cuminseeds|#cuminseeds]] [[Special:Search/paprika|#paprika]] [[Special:Search/spices|#spices]] [[Special:Search/nutmeg|#nutmeg]] [[Special:Search/mint|#mint]] [[Special:Search/limejuice|#limejuice]] [[Special:Search/baharatv|#baharatv]] | ||
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Latest revision as of 07:56, 16 August 2023
Bahārāt is a spice mixture or blend used throughout the Levant, in Lebanese, Syrian, Jordanian, Iraqi, Libyan and Palestinian cuisine.
Baharat, in Arabic, means "spices". The name originated in Medieval India, as Bhārat, a Sanskrit name for India, was the source of these spices.
Unless you are going to use tons of the stuff, assume half or even a quarter of a teaspoon for one part
| Baharat (V) | |
|---|---|
 |
| Baharat in a large airtight container | |
| Servings: | 1 |
| Calories per serving: | 18 |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 24th October 2012 |
|
Best recipe reviewNicely, spicily 4.27/5 Nom, nom, nom! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Method
- Grind all of the ingredients to a fine powder in a spice mill or coffee grinder.
- Dried and pulverised kaffir lime leaves can also be added to taste.
- The mixture can be mixed with olive oil and lime juice to form a marinade.
Servings
Serves 20 - Makes a small jar of baharat
Variations
Possible ingredients may be:
- Allspice
- Black peppercorns
- Cardamom seeds
- Cassia bark
- Cloves
- Coriander seeds
- Cumin seeds
- Nutmeg
- Dried red chili peppers or paprika
Turkish baharat includes mint as a key ingredient. In Tunisia, bharat refers to a simple mixture of dried rosebuds and ground cinnamon, often combined with black pepper. In the Gulf States, loomi (dried black lime) and
saffron may also be used for the kebsa spice mixture (also called "Gulf baharat").
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