This fantastic spice mixture is largely used in Lebanese and Palestinian cooking. Baharat is an Arabic term for spice; or a collection of spices. Much like the Indian garam masala, this Baharat spice rub can be used on kebabs and spit-roasted lamb, beef, or chicken, but is also added to stews, vegetables or eggs. Regardless of how it is used, Baharat is packed with earthy, delicious flavors that will amp up your cooking game.
Baharat Spice Rub
- 2 tablespoons cumin
- 2 tablespoons coriander powder
- 2 tablespoons black pepper
- 2 tablespoons paprika not smoked
- 1 1/4 teaspoons sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon nutmeg powder
- 1/2 teaspoon powdered cloves
- Combine mixture either use immediately or store in an airtight container in the pantry for up to 1 year after preparation.
- Discard any rub that has come into contact with moisture or raw meat.
- Use on meat, poultry, vegetables, or in sauces, soups, stews, and breakfast items.