Baharat

Baharat. I love saying that word! It seems like it should be spelled with an exclamation mark.

Baharat! It means “spices” in Arabic and generally refers to a mixture that is used in North African and Eastern Mediterranean cultures. Countries like Tunisia, Lebanon, Israel, Jordan, Syria, Iraq and the Palestinian territories use baharat as well as Turkey and the Gulf States. Each culture has its special spice mixture traditionally used to compliment lamb, beef, chicken or fish. Baharat also works well as a flavorful addition to lentils, soups, rice and vegetables.

Recipes for Baharat

Baharat
2 tbsp fresh ground black pepper
2 tbsp paprika
2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground cloves
1 tsp nutmeg
1 tsp ground cinnamon
1/2 tsp ground cardamom


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


Levant Baharat
1/4 cup black peppercorns
1/4 cup allspice berries


Syrian Baharat
2 tsp allspice
1 tbsp cinnamon
1 1/2 tsp nutmeg
1 1/2 tsp cloves


Tunisian Baharat
1 tsp ground cinnamon
1 tsp dried rose petals
1 tsp black pepper

Kebsa spices (i.e. Gulf baharat)
1 tbsp red pepper
1 1/2 tsp cumin
1 1/2 tsp cinnamon
1 1/2 tsp ground loomi (dried lime)
1 tsp cloves
1 tsp black pepper
1 tsp ground cardamom
1 tsp nutmeg
1 tsp ground coriander
1/2 tsp saffron threads

(recipes from www.theepicentre.com)