Baharat is a Middle Eastern spice blend used throughout the Middle East and the Mediterranean region. This Baharat recipe is similar to Indian Garam Masala. It is made with an array of aromatic spices that are sure to enhance your dishes!
Although you can purchase Baharat pre-made, there's nothing like making it yourself. For best results, be sure to use fresh spices when making this Baharat Seasoning.
What is Baharat made of?
The Turkish word "Baharat" means "spices." Additionally, it is also referred to as "Middle Eastern 7 spice."
There are no two Baharat recipes that are exactly the same. Everyone seems to have their own spice blend. However, there are some spices that are almost always found in most Baharat recipes.
Let's look at the usual Baharat recipe ingredients, along with some optional ones.
Main Baharat recipe Ingredients
- black pepper
- cumin
- coriander
- cardamom
- cloves
- nutmeg
- cinnamon
Additional Baharat Ingredients
- allspice
- paprika
- ginger
- chili powder
- cayenne
- turmeric
- saffron
What Can You Substitute for Baharat?
Since Baharat is a blend of many spices, it's hard to pick just one spice to replace it. However, similar spice, known as "Ras el
"Ras el
Ras el
You can also use my Biryani Spice recipe, which has a lot of the same spices.
Another option is to use any of the following spices that you have on hand: black pepper, allspice, paprika, coriander, cumin, cinnamon, cardamom, nutmeg, cloves, and chili.
However, make sure you keep the same proportions used in this recipe.
If you're making a batch, make note of the spices omitted, so that you can purchase and add them to the Baharat spice mix at a later time.
Are Baharat and Allspice the Same?
I actually had this conversation, or should I say, an argument, with one of my sisters once. My sister, who will remain anonymous, actually insisted that Baharat and Allspice were the same.
What my dear sister was not aware of is that Allspice is actually the name of a berry, and doesn't mean "all-spice" as in "a mixture of all spices."
To prove that I was right, I had to bring home an allspice berry to prove my point.
Furthermore, I have been asked if Allspice and Five Spice are the same. Again, the answer would be "no." As already mentioned Allspice is a berry and not a spice combination.
How to Make this Baharat Recipe using Whole Spices
If you have the time, and patience, an even better option for making Baharat Spice Blend is to use fresh seeds and spices. Start by toasting the seeds to bring out their flavors.
- Add black peppercorns, cumin seeds, cardamom pods, allspice berries, coriander seeds, whole cloves, whole nutmeg, chili peppers, and cinnamon stick to a hot c
ast -iron pan. - Toast until aromatic. Allow spices to cool before handling.
- Remove nutmeg, and grate separately.
- Grind the remaining spices in batches using a spice or coffee grinder.
- Mix all the spices together and store in an airtight container.
Ways to Use This Baharat Recipe
Baharat can be used to season meat, chicken, and fish. It is also used to flavor soups and stews. However, my favorite way to use Baharat is in Chicken Biryani (Spicy yellow rice, loaded with shredded chicken, meatballs, potatoes, and onions).
You can also use Baharat to season the filling in Assyrian Egg Rolls (Bourak), and in Kubba filling. Another great way to use this spice is in Kofta Kabob.
STAY IN TOUCH WITH ME THROUGH SOCIAL MEDIA!
- Tried this recipe? Snap a picture and tag #hildaskitchenblog on Instagram.
- Like my page on Facebook.
- Do you Pinterest? Pin & share this recipe!
Middle Eastern Baharat Spice Blend
Ingredients
- 1 T black pepper
- 1 T cumin
- 1 T coriander
- 1 T paprika
- 1 T allspice
- 1½ tsp cinnamon
- 1½ tsp cardamom
- 1 tsp cloves
- 1 tsp nutmeg
- ½ to 1 tsp cayenne or chili powder
Instructions
- Measure all the spices.
- Mix throughtly to blend.
- Using a funnel, pour the spice blend in a small jar and seal.
Linda Blume says
IF using a pound of beef or lamb how much of the spice would you add?
HildaSterner says
Hi Linda,
It really depends on the recipe. Unlike salt (I always add 1 teaspoon to 1 pound of meat), a recipe might call for 1/2 teaspoon baharat or more. It just depends on what you're preparing. Are there other ingredients in the dish you're preparing? If you're mixing it in with ground meat and making kabobs, for example, I'd probably add anywhere from 1/2 to 1 teaspoon. I always start with a small amount when using a new spice to see how I like it before adding more. When making kabobs, you can pinch off a small portion of the seasoned meat and fry it in a pan to see if you're satisfied with the taste. If not, you can add more. You can always add more, but can't take it out once it's in, right? Hopefully, that makes sense?