Baharat is derived from the Arabic "bahar", which means spice, so this blend is literally a "spice blend". The oldest traces of its history can be traced back to Aleppo, Syria, but this is a common spice blend across the Middle East and North Africa. The recipe changes across the nations, but the core remains the same.
The blend is very versatile and can be added to almost anything for a warm spice flavour. It can be rubbed on meats for the grill and infused into meatballs and kebabs; it can be added to stews and soups for flavour. This is a soft blend with warming spices.
This is a wonderful cookbook that I do not cook from enough. The flavours are spectacular, and not all recipes are as demanding as this one. It highlights the region's cuisine, with well-written recipes and beautiful pictures. Palomar restaurant in London is a go-to destination for modern Middle Eastern cuisine. It is on my bucket list.
For more recipes from this fantastic cookbook, click here.
Ingredients:
2 tablespoons black peppercorns
1-inch cinnamon stick
6-7 green cardamom pods
4 tablespoons cumin seeds
2 tablespoons coriander seeds
6 whole cloves
4 tablespoons sweet paprika
1 teaspoon nutmeg
1 teaspoon allspice
On a dry frying pan, individually roast all the whole spices until each is toasted and aromatic. Cool completely.
Add the whole spices and the rest of the ngredients to a spice mill and grind to a fine powder. Store in an air-tight bottle for two weeks.
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