Baharat
In Arabic baharat simply means “spices”, and in Lebanon and Syria the word also names a particular blend, known as seven spices. The name is loose — the mix varies from home to home, and this version has eight. The backbone of the blend is black pepper and allspice, joined by cinnamon, cloves, coriander, cumin, cardamom and nutmeg. The taste is warm, spicy and slightly sweet, but not dessert-like. It seasons kofta, kibbeh, stuffed vegetables and rice with meat. Homemade, from toasted and freshly ground seeds, it smells far stronger than shop-bought.
Your own work in that: 10 min.
- Measuring 5 min
- Toasting 3 min
- Cooling 10 min
- Grinding 10 min
Step by step
0 / 8 doneMeasure the spices
Measure out the whole spices. Shell the cardamom — you need only the black seeds. Break the cinnamon stick into small pieces.
Ingredients: 2 tbsp black peppercorns · 2 tbsp allspice berries · 1 tbsp coriander seeds · 1 tbsp cumin seeds · 1 pcs cinnamon stick · 1 tsp cloves · 1 tsp cardamom seeds, from the pods
Only the seeds from the cardamom.Toast in a dry pan
Tip the whole spices into a dry pan and toast over medium heat 2–3 minutes, shaking constantly, until fragrant and slightly darker.
Ingredients: 2 tbsp black peppercorns · 2 tbsp allspice berries · 1 tbsp coriander seeds · 1 tbsp cumin seeds · 1 pcs cinnamon stick · 1 tsp cloves · 1 tsp cardamom seeds, from the pods
Until fragrant — not a moment longer.Do not burn
If the seeds start to smoke, take the pan off at once. Burnt spices are bitter and ruin the whole blend — better to toast too little than too long.
Ingredients: 2 tbsp black peppercorns · 2 tbsp allspice berries · 1 tbsp coriander seeds · 1 tbsp cumin seeds · 1 pcs cinnamon stick · 1 tsp cloves · 1 tsp cardamom seeds, from the pods
Cool
Tip the spices onto a cold plate and cool 10 minutes. Warm seeds clump in the grinder from the oils they release.
Ingredients: 2 tbsp black peppercorns · 2 tbsp allspice berries · 1 tbsp coriander seeds · 1 tbsp cumin seeds · 1 pcs cinnamon stick · 1 tsp cloves · 1 tsp cardamom seeds, from the pods
Grind to a powder
Grind the spices in a coffee or spice grinder to a fine powder, in two or three batches.
Ingredients: 2 tbsp black peppercorns · 2 tbsp allspice berries · 1 tbsp coriander seeds · 1 tbsp cumin seeds · 1 pcs cinnamon stick · 1 tsp cloves · 1 tsp cardamom seeds, from the pods
In batches — the grinder will not overheat.Sift
Sift the blend through a sieve and regrind the coarser bits, especially cinnamon and pepper.
Ingredients: 2 tbsp black peppercorns · 2 tbsp allspice berries · 1 tbsp coriander seeds · 1 tbsp cumin seeds · 1 pcs cinnamon stick · 1 tsp cloves · 1 tsp cardamom seeds, from the pods
Add nutmeg and paprika
Stir in the freshly grated nutmeg and, if you like, the sweet paprika, which adds colour and softens the blend.
Ingredients: 1 tsp freshly grated nutmeg · 1 tsp sweet paprika (optional)
Jar it
Spoon the baharat into an airtight jar and keep it somewhere dark and cool. For 500 g of minced meat, 1–2 teaspoons is the usual amount.
Ingredients: 1 tsp freshly grated nutmeg · 1 tsp sweet paprika (optional)
Before you start
How to use it
Baharat seasons kofta, kibbeh, stuffing for peppers and courgettes, rice with minced meat and roast chicken. A pinch in tomato sauce adds depth.
Regional versions
In Turkey the blend may include mint, and in the Gulf dried lime and turmeric. The Lebanese version is mild and suits most dishes.
Storage
Ground baharat keeps its full aroma for about 3 months, then gradually fades. Make it in small batches.