Baharat is typically used in the countries surrounding the Persian Gulf to flavour mutton dishes and is said to be the most-used spice in the Arabic cuisine.
- 6 tbsp sweet pepper -- i.e., allspice
- 6 tbsp black pepper
- 3 tbsp cinnamon
- 3 tbsp coriander
- 2 tbsp cumin
- 1 tbsp nutmeg
- 1 tbsp cloves
- ½ tbsp cardamom
Note: Here, "sweet pepper" is the literal translation of Arabic فلفل حلو filfil ḥulw, referring to allspice.
Finely grind the ingredients using a mill. Mix well. To intensify the taste fry the powder in butter before use.