If you are a regular visitor here you know I love Middle Eastern cuisine. My fondness for Turkish, Lebanese, Israeli, Egyptian, Arabic, Iraqi, Iranian and Syrian food and the historical aspect of the area, has always fascinated me. This Baharat Arabic Spice Blend is another house favorite!
Baharat Arabic Spice Blend
The spice mixtures are so different than ones I have grown up with and I love eating something new and trying to decipher what is in it. One that I like to sprinkle on hard boiled eggs, and dry rub meats with is Baharat. It’s smoky, rich intoxicating aroma is perfect for grilling.
This mixture of spices has a history that comes from the Arab Gulf. Although I have never been to that area of the world yet, and I did you notice I said yet, I will some day. Recently we had the opportunity to go to Dubai and then on to India for a three week trek of adventures, but alas the trip was the same time as a family function we had committed to already. We will make it there someday, it always works out.
I have made a mixture of this before from another recipe, but recently I was sent several Middle Eastern cookbooks to review from the publishing house, Tuttle. These books are beautifully put together, written and photographed. This recipe for Baharat comes from the book by Habeeb Salloum, entitled The Arabian Nights Cookbook. Please check it out for a plethora of delicious recipes that hail from the Arabian Peninsula and Gulf.
The other night I added Baharat Spice Blend to some cubed lamb tenderloin along with some olive oil and honey.
Grilled to perfection, I served them with my Almond Couscous with Pomegranate.
Start by toasting the black peppercorns, cumin, coriander and cinnamon sticks in a sauté pan. This helps release the essential oils and the aroma is incredible.
Remove from the heat and add to a spice or coffee grinder to create a powder. Set aside and allow to cool.
In a small bowl, add the paprika, sumac, nutmeg, clove, allspice and cardamom. Whisk in the ground, toasted spices and transfer to a glass container with a tight fitting lid.
Store this Baharat Spice Blend in an airtight container in your spice cabinet and it will last about 3 months, after that the potency diminishes.
Baharat Arabic Spice Mix
- 2 tbsp black peppercorns
- 2 tbsp sumac
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tbsp allspice ground
- 1 tsp cardamom ground
- 1/2 tsp cloves ground
- 4 3-inch cinnamon sticks, ground
- 2 tbsp ground sweet paprika
- 1/2 tsp freshly grated nutmeg
- Toast the black peppercorns, cumin, coriander and cinnamon sticks in a sauté pan. Remove from the heat and add to a spice or coffee grinder to create a powder. Set aside and allow to cool.
- In a small bowl, add the paprika, sumac, nutmeg, clove, allspice and cardamom. Whisk in the ground, toasted spices and transfer to a glass container with a tight fitting lid.
- Store in your spice cabinet and it will last about 3 months, after that the potency diminishes. Makes about 3/4 cup.