An authentic and versatile spice blend, this Baharat recipe is quick and easy to make and serves as a wonderful all-purpose Middle Eastern seasoning blend! For more incredible Middle Eastern spice blends be sure to try my homemade Za’atar and Dukkah!
What is Baharat?
Baharat, Arabic for “spice”, is a special an all-purpose spice blend widely used in Middle Eastern cuisine. Just a pinch of it adds depth and flavor to sauces, soups, grains, vegetables, stews and meat. Middle Eastern food is phenomenal. Those of you who have taken the time to explore the various cuisines of the Middle East will agree. I have spoken to many people who say they would love to be able to make authentic Middle Eastern food at home, but are intimidated by some of the recipe ingredients, such as Baharat. What is it? What’s in it? Where can you find it? Unless you have a Middle Eastern store in your area or order it online, this spice blend can be challenging to find. However, as with any spice blend, it makes such a difference in the flavor outcome of your dish when you make it fresh in your own kitchen anyway, so I’m going to share my recipe for it with you! Now that you’re equipped with this magical blend, you can make some phenomenal-tasting Middle Eastern food right at home! Two fantastic and authentic Middle Eastern dishes you can try that call for Baharat: Koshari, the national dish of Egypt. Chicken Machboos, the national dish of Bahrain:
Baharat Ingredients
The ingredients in baharat are:
Black peppercorns Cumin seeds Coriander seeds Whole cloves Cardamom seeds Paprika Ground cinnamon Ground nutmeg
Note that we’re using whole spices. There is simply no comparison between using pre-ground and toasting and grinding your own whole spices.
Baharat Recipe
To make baharat heat a small skillet over medium-high heat, make sure it’s completely dry, and toast the whole spices until they become very fragrant, about 3-5 minutes, stirring regularly to prevent scorching (this will make them bitter). Transfer the toasted spices to a bowl and allow them to cool completely before grinding them in a spice or coffee grinder along with the paprika, cinnamon and nutmeg. Keep stored in an airtight glass jar. It will keep for several months for the best, most potent flavor, use it within 3 months. Read more about me…
