Baharat is an aromatic, warm, smokey and slightly sweet all-purpose seasoning, perfect for chicken, meats, fish, vegetable and rice dishes.
Baharat seasoning is an aromatic Middle Eastern spice blend. It is fragrant with a complex blend of flavours that are warm, smokey, earthy and slightly sweet.
The word baharat means spices in Arabic and this blend is thought to have originated in Aleppo, Syria, which was an important trade destination along the ancient Silk Road.
It is widely used throughout the Arab speaking world (the Middle East and parts of Africa), Turkey and Greece with some variations as each region has a slightly different combination of spices.
You might have tried certain blends which include allspice, sumac, dried mint, oregano or even dried rosebuds.
This baharat spice blend is a popular version, made with coriander, cumin, paprika, black pepper, cinnamon, cloves, cardamom and nutmeg.
It adds tremendous flavour to chicken, lamb, beef, seafood and vegetable dishes.
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Why make your own spice mix?
You get the best flavour when herbs and spices are freshly blended, plus often store bought spice mixes have non-essential filler ingredients which compromise flavour.
How to use this mix
Baharat seasoning can be used in many ways such as for:
- machboos or kabsa
- dry rub – for grilling or roasting, applied directly to the surface of meat, poultry or fish
- marinades – with lemon juice and olive oil
- stews and casseroles
Baharat seasoning is made using a mixture of whole and powdered spices.
It is made using a combination of spices you probably already have in your spice cupboard.
You will need:
- coriander seeds
- cumin seeds
- whole black peppercorns
- paprika powder
- cinnamon powder
- nutmeg powder
- green cardamom pods
- whole cloves
Add salt according to the recipe for the dish you are making.
See recipe card for quantities.
This baharat spice blend can be made using powdered spices but it won’t be as flavoursome as using freshly ground whole spices.
Baharat spice blend comes together in two easy steps:
Combine the whole spices in a small saucepan then dry roast on medium-low heat for a couple of minutes till fragrant.
Grind the roasted spices in a pestle and mortar a rough blend or in a spice or coffee grinder for a finer powder. Mix with remaining powder ingredients.
Use it to flavour chicken, lamb, beef, seafood, vegetable and rice dishes.
Hint: For best flavour prepare this spice mix the same day as it will soon begin to taste milder as oils from the freshly ground spices are exposed to air.
Transfer leftover baharat seasoning to a sealed container and keep in a cool dry place.
As with all spices the flavour will become milder over time so although this spice blend will keep for up to a year, try to use it within a month.
Your questions answered
This recipe for baharat spice contains black peppercorns and paprika and has a heat level of medium.
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Baharat – Middle Eastern Spice Blend
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon paprika
- 1 tablespoon black peppercorns
- 1 teaspoon cinnamon powder
- ½ teaspoon ground nutmeg
- 5 whole cloves
- 2 green cardamom pods
- Dry roast 1 tablespoon coriander seeds, 1 tablespoon cumin seeds, 1 tablespoon black peppercorns, 5 whole cloves and 2 green cardamom pods in a dry saucepan on medium-low heat for 2 minutes till fragrant then remove from the heat.
- Grind the spices using a pestle and mortar or blend in a spice or coffee grinder for a finer powder.
- Add 1 tablespoon paprika, 1 teaspoon cinnamon powder and ½ teaspoon ground nutmeg and mix well to make baharat spice mix.
Only you will see your notes and you can edit them anytime.
Nutritional information is calculated automatically and accuracy cannot be guaranteed. The information above is an estimate per serving.
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