Table of Contents
- What is Baharat?
- History of Baharat
- What does Baharat taste like?
- Is Baharat spicy?
- How Baharat spice blend differs from region to region
- Turkish Baharat Blends
- Syrian and African Baharat
- Persian Gulf-style Baharat
- What is the difference between Za’atar and Baharat?
- Is Baharat the same as Ras el Hanout?
- 10 Ways to Use Baharat Spice in Cooking
- Recipe: Baharat Spice Blend
- Recipes using Baharat
What is Baharat?
Baharat is an all-purpose spice blend widely used in Middle Eastern cuisine. The mix of spices varies from region to region, but typically includes black pepper, cardamom, cloves, cumin, nutmeg, coriander and paprika. In some areas, it is also referred to as ‘7 Spice’ which is a Lebanese spice blend including most of the same ingredients.
History of Baharat
In ancient times when the spice trade from India travelled around the world and reached the Middle East, it is thought that Baharat was first created in Aleppo, Syria. The word ‘Baharat’ (Bahārāt) is the Arabic name for ‘spices’.
What does Baharat taste like?
The best way to describe Bahrart is aromatic, largely due to cinnamon, cardamom, nutmeg and whole cloves lending a lovely floral touch. The total combination of spices has an earthy and warm flavour that is similar to garam masala and is both sweet and smoky.
Is Baharat spicy?
Generally speaking, no as it lacks any whole or ground chilli in the blend. However, like any spice blend or seasoning, you can shape the flavour to your own taste and add chilli if desired.
How Baharat spice blend differs from region to region
Baharat is simple to make and a larger amount can be prepared and kept in the cupboard to use anytime with ease. You will need a grinder such as a spice grinder, mortar and pestle or a small coffee grinder.
While the quantities and ingredients in Baharat differ depending on personal preference, below is a list of typical standard spices that make up a blend:
- Paprika
- Black pepper
- Cumin
- Cinnamon
- Cloves
- Coriander Seeds
- Nutmeg
- Cardamom Pods
Turkish Baharat Blends
Commonly used in shawarma, the Turkish Baharat spice mix often features dried mint along with the mix below:
- Himalaya salt
- Pepper
- Garlic
- Onion
- Coriander
- Pul Biber
- Cumin
- Sweet Paprika
- Cinnamon
- Turmeric
Syrian and African Baharat
A similar blend to the Turkish version, Syrian baharat blends may include local Aleppo chilli for a touch of heat, and in North Africa dried rosebuds are combined with cinnamon and black pepper for an extra floral flavour.
Persian Gulf-style Baharat
Ingredients for Persian Gulf-style Baharat (from the countries of Bahrain, Iran, Iraq, Kuwait, Oman, Qatar, Saudi Arabia, and the United Arab Emirates) often use turmeric and saffron which lend a deeper yellow colour to the food when added along with an Asian touch of ginger. A typical mix would be:
- Allspice
- Black peppercorns
- Cardamom seeds
- Cassia bark
- Cloves
- Coriander seeds
- Cumin seeds
- Nutmeg
- Turmeric
- Saffron
- Ginger
- Dried red chili peppers or paprika
What is the difference between Za’atar and Baharat?
Za’atar is another popular Middle Eastern spice blend consisting of herbs such as thyme, oregano, toasted sesame seeds, sumac and salt. People often confuse Za’atar and Baharat as they are both popularised Middle Eastern spice mixes and can be used in similar ways but the flavours are hugely different.
Is Baharat the same as Ras el Hanout?
People often confuse these two spice mixes but they are most certainly not the same. Ras el Hanout is Moroccan and contains the same base ingredients of paprika, cloves, cumin, and cardamom that make up a Baharat spice blend. However, Ras el Hanout includes lesser-known spices such as cubeb berries, guinea pepper berries, and ash tree fruit.
10 Ways to Use Baharat Spice in Cooking
Baharat Spice Blend is used to flavour sauces, soups, grains, vegetables, stews and meat. Turkish blends of Baharat are used in kofte, pilafs, shawarma and roast vegetables, especially aubergines. The Arabic version which is a little more sweet and fragrant is used as an all-purpose rub, marinade and seasoning.
- Season minced meat: Mix baharat with minced beef or lamb to make delicious kofte, meatballs or a filling for pilaf. The combination of earthy spices adds warmth to all 3 dishes.
- Enhance dips: Add a pinch of baharat to chickpeas hummus, whipped white bean hummus or smoky charred aubergine dips (baba ganoush) to add a subtle spiced warmth and flavour.
- Sprinkle on flatbreads: Sprinkle Baharat over flatbreads with olive oil and fresh herbs before toasting or baking.
- Use as a marinade: Baharat is perfect as a dry rub for meats and vegetables or can be mixed with lemon juice, olive oil and salt for a wet marinade. It works particularly well with chicken, lamb or aubergines.
- Flavour shawarma and kebabs: Incorporate Baharat into Turkish shawarma or doner kebab recipes for authentic Middle Eastern flavours.
- For modern fusion Western recipes: Baharat can be added to pumpkin soups, pasta sauces, spicy meatball mixes, rubbed over a roasted chicken or used to enhance BBQ ingredients.
- Enhance roasted vegetables: Sprinkle vegetables such as sweet potatoes, carrots or cauliflower with baharat and olive oil before roasting. The spices bring out their natural sweetness and add a smoky, earthy flavour.
- Rub over roast chicken: Rub Baharat over a whole chicken before roasting to give it its signature spicy, slightly sweet flavour. Combine with lemon and garlic for a Mediterranean twist.
- Vamp up BBQ dishes: Use Baharat to season meat such as ribs, wings or steak for the barbecue. It’s also great sprinkled over grilled vegetables or added to BBQ sauces.
- Add to modern fusion recipes: Add baharat to pasta sauces, risottos or baked dishes to add a Middle Eastern flavour to a Western recipe. Try mixing it into spicy meatballs or even sprinkling it on a shepherd’s pie filling.
Recipe: Baharat Spice Blend
Baharat Spice Blend
Ingredients
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 1/2 tsp ground cinnamon or 1 small cinnamon stick, roughly chopped
- 4 whole cloves
- 1/2 tsp allspice
- 2 tsp cumin seeds
- 1 tsp cardamom pods
- 1/2 tsp grated nutmeg
Instructions
- Combine all spices in a spice grinder and grind into a fine powder.
- Store in an airtight container for up to 4 weeks.
Recipes using Baharat
Below is a selection of vegetarian and meat recipes on flaevor.com using Baharat Spice Blend
Baharat Two Bean Hummus
Topped with caramelised onions, extra spiced beans and finished with a drizzle of harissa chilli oil, Baharat’s spiced two-bean hummus is dipping heaven. Recipe here
Oven Baked Bahart Rice
Inspired by the ancient Middle Eastern dish known as Mejadra which uses baharat spice, this baked rice version includes juicy aubergines and crunchy flaked almonds. Recipe here
Bulgar Pilaf with Herb Yoghurt
This heartwarming dish of bulgar wheat spiced with Baharat can be made vegetarian or with minced meat. Deeply satisfying and rich with texture and flavour. Recipe here
Beef Cigars with Tahini Yoghurt
Baharat spiced beef mince wrapped in a crunchy filo pastry ‘cigar’. Luxuriously dipped into a tahini yoghurt topped with homemade chilli sauce. Recipe here
Similar recipes on flaevor.com
