Baharat (pronounced ba-har-ot) means “spices” in Arabic – and that’s exactly what this seasoning blend is: a versatile mix of warm spices used commonly in Arabic cuisines and throughout the Middle East. Each region, family and cuisine puts their unique twist on the blend.
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Why you’ll love this recipe!
Baharat is actually the Arabic word for "spices". But it is also a well-known and loved spice blend. There is no one recipe for baharat -- the ingredient list varies by cook, cuisine and region.
Baharat is a warming spice blend with black pepper, coriander, paprika, nutmeg, cumin, cloves and cinnamon generally at its core. The Jerusalem cookbook takes this base mixture and adds allspice and cardamom, leaving out the paprika.
If you dig further, you'll find recipes with dried mint (Turkish influence), oregano, rose petals (Tunisian influence), ginger and red chiles. In the Persian Gulf region, baharat features dried black lime and saffron.
Baharat is used in stews, soups with vegetables, as a dry rub and in marinades. It can also be used to spruce up starchy side dishes like rice, lentils and pilafs. And in recent years, I've seen it pop up in chocolate bars at the Fancy Food show!
Ingredients you’ll need
My version of baharat uses smoked paprika and some spicy cayenne but no cardamom. Feel free to try your own combinations. I love the warmth and mild but prevalent heat of this combination. Give it a whirl and then change it up however it suits you!
Whole spices
Black peppercorns: Not all black peppercorns are the same but any variety will work. Whole is best but if you use pre-ground, makes sure it is still flavorful.
Cumin seeds: In a pinch you can use ground cumin but I do love the punch of whole cumin seeds.
Coriander seeds: These are the seeds from the plant that produces cilantro but they bear little resemblance in flavor - hints of citrus with a warm and nutty essence that pairs well with cumin.
Ground spices
Smoked paprika: this is my twist instead of plain paprika. Plain (not smoked) paprika will work if that is what you have on hand.
Cayenne: I always love a bit of heat and think it works beautifully in this blend.
Cinnamon: The ultimate warming spice that moves effortlessly from sweet to savory.
Allspice: This spice starts as whole berries like peppercorns. If that's what you have, use them as you do the peppercorns and blend with the whole spices. They have a warm aroma in the clove, nutmeg, cinnamon realm.
Nutmeg: This beguiling warm spice is also a wonderful secret addition to a good bolognese sauce and rounds out this baharat blend nicely.
How to make this recipe
It helps to have a coffee grinder that you can use exclusively for spices but a mini food processor or even a mortar and pestle will do the trick. Or use all pre-ground spices.
1. Heat the whole spices in a small frying pan on medium high until fragrant. I used a non-stick pan but it doesn't have to be.
2. Let the spices cool and transfer to your spice grinder (or mini food processor or mortar and pestle). Grind to a fine powder similar to the other pre-ground spices.
3. Heat the pre-ground spices in the pan as well until they start releasing fragrance.
4. Combine the ground up whole spices with the pre-ground spices.
5. Store in a sealed container to retain freshness but marvel at the beautiful color and aroma first!
Expert Tips and FAQs
- Pro-tip: If your whole or ground spices are old they will have lost some of their flavor. Get in the habit of dating your spices either by marking when you opened them or noting what date they will expire. Dried spices vary in shelf life from 1 - 3 years. This article about dried spices outlines some great rules of thumb for how long to keep spices and how to revive them if they are near the end of their life.
- This recipe can easily be doubled. Just be sure to store the blend in an airtight container to retain the wonderful aroma.
- Baharat marries with and enhances many foods but one of my favorite combinations is with lamb.
Like any dry spice, I would suggest that it will be at its best within a year, if stored properly. But one of the best things about making your own blend is how fresh and fragrant it will be. So use it up quickly and make it again!
Use this versatile blend as a dry rub on meat, as a flavor addition to soups and stews, in ground meat mixtures used to stuff peppers or eggplants, in salad dressings and marinades and if you are really adventurous, try pairing it with something sweet like an olive-oil based quick bread or chocolate - perhaps in a truffle!
You can definitely order baharat online or visit a local spice shop. As mentioned, each blend will be unique so find one that suits your taste buds!
If you have a deep Middle Eastern spice cabinet, try ras el hanout. Some people suggest trying garam masala - an Indian spice blend - but like baharat, it varies so widely that you really need to give it a whiff and use your judgement. The other option, is to use a subset of the spices in the this mix - maybe the pepper, the paprika and the coriander, for example. Or cinnamon, cumin and coriander.
Recipes using baharat
Beef Meatballs with Fava and Lemons from the Jerusalem Cookbook
Preserved Lemon Hummus - add some baharat to your favorite hummus recipe either mixed into the hummus or sprinkled on top!
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Baharat Spice Blend
Beth LeeIngredients
- 1 tablespoon black peppercorns
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- ½ teaspoon nutmeg
Instructions
Whole Spices
- Heat the whole spices in a small frying pan on medium high until fragrant. I used a non-stick pan but it doesn't have to be non-stick.
- Let the spices cool and transfer to your spice grinder (or mini food processor or mortar and pestle).
- Grind to a fine powder similar to the other pre-ground spices.
Ground Spices
- Heat the pre-ground spices in the pan as well until they start releasing fragrance. Let them cool.
To Finish
- Combine the ground up whole spices with the pre-ground spices.
- Store in a sealed container to retain freshness but marvel at the beautiful color and aroma first!
Video
Notes
- Pro-tip: If your whole or ground spices are old they will have lost some of their flavor. Get in the habit of dating your spices either by marking when you opened them or noting what date they will expire. Dried spices vary in shelf life from 1 - 3 years.
- This recipe can easily be doubled. Just be sure to store the blend in an airtight container to retain the wonderful aroma.
- Baharat marries with and enhances many foods but one of my favorite combinations is with lamb.
Cheryl | Pook's Pantry
One of my all-time favorites! It is PERFECT with lamb 🙂
Beth Lee
Yes - lamb is especially wonderful with this blend!
Sandi
I love how creative this spice mix is! I am ready to take the plunge trying some homemade spices and this is the first I want to try.
Beth Lee
What a great way to change up some of your amazing easy dinner recipes!
Sandhya Ramakrishnan
I love making my own spice blends and Baharat is one of my favorite. I got some from the local market when we went to Dubai couple of years back. I use a little bit of it in all my curries and stir fry and it is delicious. I can't wait to make my own now.
Beth Lee
Oh it's so fun to taste the various blends from all over the world! Then take that experience and make your own.
Laura
Ooooh this smells so aromatic! I always prefer making my own spice blends so I know EXACTLY what is in there. Thank you!
Beth Lee
I can totally see you making a variation of one of your creations with this blend or making your own version of this blend with a little Laura touch!
Priya Srinivasan
Love baharat, ahh the aroma of freshly made spice-mix intoxicating!!! I keep a stash in my pantry and add it to my pilaf's. I never knew it is so easy to make it at home. I m definitely trying this.
Beth Lee
Thanks Priya - let me know how yours comes out. Yes - fresh spices and blends are such a key to flavorful food that is quick and easy to make!
Couscous & Consciousness
Running a bit late, but finally posted my Maqluba using baharat - http://couscous-consciousness.blogspot.co.nz/2013/09/maqluba.html. I really would like to play around with this spice blend some more, maybe even make a few adjustments to the combination of spices. I can see it working well in all kinds of dishes - I think you could also probably use it as a substitute for garam masala.
Beth Lee
Oh that's a good idea Sue. Keep us posted on your further exploits - just because we are moving on to pomegranate molasses, doesn't mean we don't want to keep "doing the Baharat"!
Glad to have this post for my round-up! I'm running behind too, by the way!
@yumivore
lovely round-up of salads, and baharat - a wonderful spice blend to spotlight!
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The salads look super. I will try to make some.