Cookbook:Baharat
| Baharat | |
|---|---|
| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Spice | Middle Eastern cuisines
Baharat (literally "spices") is a spice mixture typically used in the countries surrounding the Arabian Gulf.[1] 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.[1] Mint may be included in Turkish variations, and North African blends may include dried rosebuds.[1] Sumac, saffron, turmeric, and chili may also be added.[1] These spices may be toasted before grinding into a fine powder.
Use
[edit | edit source]Baharat is a multipurpose spice blend, used much like garam masala is in other cuisines.[1] It can be rubbed onto meats, used to flavor dishes, or sprinkled on dishes after serving.