Baharat is Arabic for “spice”. It is a special mixture of eight different spices that makes an all-purpose spice blend widely used in Middle Eastern cuisine. Just a little bit goes a long way to add depth and flavor to sauces, soups, grains, vegetables, stews and meat.
Unless you have a Middle Eastern store in your area or order it online, this spice blend can be diffcult to find. However, it is actually easy to make and as with any spice blend, it makes such a difference in the flavor outcome of your dish when you make it fresh. Depending on what part of the Middle East or Iran that you are from there can be some variation in the mixture, however I have provided the basic blend. So, give this blend of spices a chance to create wonderful dishes from the Middle East.
Baharat Middle Eastern Spice
- 1 tablespoon black peppercorns
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon whole cloves
- ½ teaspoon cardamom seeds
- 1½ tablespoons paprika
- 1 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
Heat a small skillet over medium-high heat and dry roast the whole spices/seeds. Do not include the paprika, cinnamon and nutmeg. Toss regularly to prevent scorching for about 3-5 minutes until the spices become very fragrant. Transfer them 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. You can also do this the traditional way by using a mortar and pestle. I chose to keep it authentic by doing the grinding process by hand. It is quite aromatic and satisfying for a chef. Keep the spice mixture stored in an airtight glass jar.