In Arabic, the word Baharat just means "spices," and in this instance, it's a blend of spices that lend a particularly Middle Eastern flavor to your meat, vegetable and egg dishes.
Most commonly found in recipes from the Persian Gulf, Baharat spice blends generally include black pepper, coriander, paprika, cardamom, nutmeg, cumin, cloves, paprika, and cinnamon. These spices are often toasted before being ground together. Other additions may include sumac, saffron, turmeric, and chiles. The Baharat spice blend can vary geographically; for example, in Turkey, Baharat often contains mint, and in Tunisia the blend often has dried rose petals.
Our own special Baharat blend is aromatic, warm, and sweet. Just a pinch can add depth and flavor to soups, tomato sauces, lentils, rice pilafs, and couscous. A teaspoon of Baharat mixed into each pound of raw ground beef yields an amazing, subtly-spiced burger.
Baharat also works well as a dry rub or seasoning for meats and vegetables, and as the key ingredient (with olive oil and lemon juice) in a marinade for lamb or chicken. Use in yogurt to make a great dip for raw veggies or sauce for proteins.
Ingredients: Spices, paprika