Cookbook:Baharat

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Cookbook | Ingredients | Recipes | Spice | Middle Eastern cuisines

Baharat (literally "spices") is a spice mixture typically used in the countries surrounding the Arabian Gulf to flavour mutton dishes. It is said to be the most-used spice in Arabic cuisine.

Composition[edit | edit source]

Although the exact composition of baharat depends on the region and the cook, it generally includes cloves, paprika, cardamom, cumin, coriander, black pepper, nutmeg, and cinnamon. Mint may be included in Turkish variations, and North African blends may include dried rosebuds. Sumac, saffron, turmeric, and chili may also be added. These spices may be toasted before grinding into a fine powder.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Finely grind all the ingredients using a mill or spice grinder. Mix well.
  2. To intensify the taste fry the powder in butter before use.

External links[edit | edit source]