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Bahārāt (Arabic: بَهَارَات; 'spices') is a spice mixture or blend used in Middle Eastern cuisines. The mixture of finely ground spices is often used to season lamb and mutton, fish, chicken, beef, and soups, and may also be used as a condiment.
In the Levant a spice mix called sabaa baharat (Arabic: سبع بهارات 'seven spices') is used. Its origins are from Aleppo, Syria. Though it seems to slightly vary from province to province, the typical recipe for it is the following spices, ground and mixed:[4]
No doubt, there are others who can treat this ubiquitous herb with far more deftness than I have shown here, but I was inspired to do my respectful best by the fragrant, green smell of the fresh herbs and the intoxicating blend of spices in the baharat. Parsley is underutilized in American cuisine, appearing often as small green flecks that never get a chance to really shine. This recipe puts parsley in the center stage, full of flavor and texture, light and fresh and satisfying and rich, all at once.
Just as South Asia has garam masala and North Africa has ras el hanout, the Middle East's all-purpose spice blend is baharat. Often added to frying onions to release its fullest flavor, baharat spice is a superb lamb rub. It also seasons kofta, chicken kebabs, and many vegetable recipes.
Cooks in the Middle East often turn to the Baharat blend to add spice and a little heat to ground meat dishes, vegetables, couscous, and Tunisian egg tagines. The flavorful and subtly exotic taste of this Arabic spice mix are great for Mediterranean cooking, or a simple way to spice up plain dishes like rice and meatballs.This baharat spice is hand mixed from: Paprika, pepper, coriander, cumin, cloves, chiles, cinnamon, cardamom.
This pot of chicken and rice is a memory recreated. My favorite Friday night in Israel a few weeks back was a Shabbat dinner with a friendly family of strangers. Ori and Anna welcomed all of us sun-weary travelers into their home for an incredible table of food (that Anna tenderly mentioned took her three nights after work to prepare).
Found this recipe searching for baharat and made it for our dinner tonight, what a treat. Pure comfort food and loved the flavours. Will be trying other recipes with baharat but this one will definitely be repeated! Loved how simple it was to follow and how you introduced the recipe. Great site!
This was so delicious! I ended up purchasing a Baharat seasoning to save time which worked well, but I think next time I will make your recipe. We both thought the dish would be enhanced with a little heat so we dabbed on some sriracha, which was tasty. I think next time I might add a Chile pepper or some red pepper flakes at the beginning. All-in-all a great dish that I will definitely make again. Thanks, Joy!
I always find it interesting when people want open dialogue until there is a differing point of view. Sadly, I see this as a typical response for people unable to see more than a shallow, single point of view.
One of my favorite Middle Eastern spice mixtures in baharat, a wonderfully aromatic blend of 9 spices that includes cassia (cinnamon), paprika, black pepper, cumin, allspice, cardamom, clove, corinader and nutmeg. It lends itself to just about anything from potatoes to pork. I especially love it on pork tenderloin.
Place all the ingredients, except the baharat, into a large mixing bowl. On the stove in a dry skillet, heat the baharat until it starts to release its aroma. While whisking the juices, add the spice mixture. Place the pork tenderloins in to large zip lock bags or a non-reactive mixing bowl and pour the marinade over the meat. Cover and refrigerate overnight. Make sure that all the pork is submerged into the mixture. Ziploc bags work great for marinating for this very reason.
Like Indian garam masala, baharat can be added at the beginning or end of a dish to produce different flavors. This recipe is cooked low and slow to allow the baharat to deeply permeate the chickpeas and potatoes.
I made this last night and my 18 ate so much of it I thought she was going to turn into a chickpea! My husband usually depends on leftovers for lunch the following day and he had to pack a peanut butter sandwich today, since there was only a little left. This was delicious. I added chopped spinich to make it have something green in it and we are definitely making it again.
There were many recipes in the book that caught my eye. The chef who wrote that particular cookbook had an interesting combination of Jewish, Eastern European, Italian, and Cajun influence. One particular recipe for banana bread caught my eye, but before I could snap a pic we had to head out. I completely forgot about the recipe after that.
A few months later my birthday arrived and my partner had gotten me that exact cookbook as a present. She said she knew I loved it when I completely stopped contributing to the conversation and just silently read for an hour. It was rude, but at least it gave her a clear idea for a gift.
I immediately wanted to make the banana bread, but the recipe called for some ingredients I had never used before. Those ingredients were labneh, baharat, and orange blossom water. I was fretting about where to find them and asked my mom if she had ever heard of those ingredients. She said to try out Sahara market in Dublin, a nearby middle eastern grocery store.
The original recipe was a bit scant on instructions. I added some more detail based on my past experience of making it. I also converted the cup measurements to grams as I found it gave a far more consistent outcome. I recommend using weight measurements, but cup measurements also work in a pinch.
Best of luck and I hope it provides you some comfort over the holidays. Please let me know if you have some favorite recipes (holiday or otherwise) in the comments below or in an email. I would love to add them to my repertoire.
4. Once the mixture reaches the proper consistency, beat your eggs in one at a time. It is really important you go one at a time, waiting until the first egg is completely incorporated before adding the second one in. Rushing this step will result in the eggs not being properly mixed in.
5. After the eggs have been mixed in, add in your labneh/yogurt, vanilla extract, and orange blossom water(if using). Run the mixer until fully incorporated.
Now you can take the bowl off the mixer or just put away your electric mixer, the rest can be done by hand.
14. It lasts for a few days on the counter (if wrapped well) or a week in the fridge. Unfortunately, it usually finished long before then. Be sure to use slices of bread to barter for who does the dishes.
Baharat just means 'spices' in Arabic. It is a fragrant and delicious blend of spices, such as pepper, cinnamon, cloves, cumin and paprika. Perfect to blend with ground beef on flatbread or just dip your favorite naan in a bowl of baharat and olive oil.
It's so satisfying to make your own spice blends. You know exactly what's in there, and you learn so much in the process too. What flavors work together and what spices each cuisine likes to use. That's also why I have so many spice blend recipes, like Italian Seasoning, Za'atar, Sun-Dried Tomato Pesto, Everything Spice and Shawarma seasoning. Never too many!
Baharat just means 'spices' in Arabic. It is such a fragrant and mouth watering spice blend. Full of ingredients such as pepper, cardamom, cinnamon, cloves, cumin and paprika. It does contain a lot of ingredients, but it's totally worth it. I was almost jumping up and down in my happy dance when I first smelled this mix. No joke.
Where has baharat been all my life? Totally missed out on marvellous Middle Eastern cuisine. You can use baharat as a dry rub on meat, or mix it with a little bit of olive oil to make a marinade. You can sprinkle some with sea salt over caramelized onions (for Mujaddara rice). Mix with olive oil and spread on top of naan, flatbread or any kind of bread really.
Maybe instead of garlic and cilantro, sprinkle baharat on these naan? You just have to try it on different things, and eventually you'll know just what you want baharat on (which is basically everything).
I used ground spices for this mix, but you could also just use a spice grinder and grind the spices up yourself. I will try that the next time, but still, this smelled so goood so it's no rush. This recipe is adapted from Genius Kitchen.
Copyright 2024 by Stine Mari Fiskerstrand. All content, recipes and photographs are copyrighted to Stine Mari Fiskerstrand and are the property of Ginger with Spice, if not otherwise stated. They may not be republished in part or whole without written permission of the publisher and proper credit.
In Middle Eastern and North African kitchens, baharat is often used as an all-purpose seasoning for things like grilled meats (particularly lamb), chicken, stews and soups, sauces, and even roasted vegetables.
Aside from boneless, skinless chicken thighs and some baby potatoes, what makes this recipe special is the bold Middle Eastern marinade with lots of fresh garlic and baharat. Here is what you need for the marinade:
You can also slice the shallots up a night ahead and store them in an airtight container in the fridge. I recommend only cutting your potatoes right before roasting them. Potatoes oxidize very easily, which makes them turn a gray-brown color. While still safe to eat, they look very unappetizing.
This dish is sooo yummy. Our family prefers to add 3 heaping teas of Baharat spice, which I ought from your store. The potatoes are so popular that I use a 2 lb bag of small Yukon potatoes. I serve it with roasted carrots/honey drizzle/fresh thyme. We like many of your recipes but this is THE BEST.
I developed my baharat over a few years of trial and error; in particular I would whip up this blend for kafta kebab, one of my all-time favorite foods. Although you can certainly tweak this recipe in any way you see fit (and I offer some ideas and substitutions below), I feel the ratios are perfect for kafta.
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