Baharat (V)

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 review Nicely, spicily 4.27/5 Nom, nom, nom! The Judge

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

1. Grind all of the ingredients to a fine powder in a spice mill or coffee grinder.
2. Dried and pulverised kaffir lime leaves can also be added to taste.
3. 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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