Baharat spice rub is largely used in Lebanese and Palestinian cooking and is extremely flavorful. It is a must-have, particularly for grilled or smoked meats, seafood, and vegetables.
What is Baharat Spice?
Baharat is an Arabic term for spice; or a collection of spices. Like Indian garam masala, this Baharat spice rub can be used to flavor kebabs and spit-roasted lamb, beef, chicken and added to stews, vegetables, or eggs. Regardless of how you use it, Baharat spice is packed with earthy, warm, delicious flavors that will amp up your cooking game.
Ingredients used in Baharat spice:
Other items used in a Baharat spice rub include mint, turmeric, chilis for heat, and sumac.
How to use Baharat Spice:
This flavorful spice blend can be used as a rub for meat or added to sauces, glazes, or marinades for barbecue and grilling. It can also be used as a garnish for fish and vegetables. Try dusting it over Smoked Butternut Squash Soup, or season your burgers with it.
How to make Baharat spice rub:
Easy Prep vs. Toasted
Our recipe is simple and doesn’t require much else other than combining already ground spices. It is meant to be the faster solution. However, you can obtain the whole spices and make this spice rub fresh. You’ll need a good spice grinder for the job.
Fresh spice version–what you’ll need
5 teaspoons cumin seeds
1 1/2″ stick of cinnamon
5 teaspoons coriander seeds
6 cardamom pods
3/4 teaspoons whole cloves
4 teaspoons whole peppercorns
Toast the black pepper first in a skillet over medium heat until fragrant—about 1 minute. Make sure to move the pan around, so they do not burn. Place into a shallow dish to cool.
Toast the remaining spices the same way. Place into a separate dish from the black pepper.
Depending on your spice grinder, you might find that the black pepper does not grind down as quickly as the rest of the spices. We like to grind the black pepper to a rough grind, add the remaining herbs, and do a fine grind on all of them.
After you’ve completed the grinding, add spices to a bowl along with the salt, paprika, and powdered nutmeg. If you’d like a finer grind on your salt, add it to the grinder with the rest of the spices.
Storing your Baharat spice rub:
Store mixture in an airtight container in a cupboard or pantry for up to 1 year after preparation. It’s always a good idea to check on it from time to time to ensure that it’s still in fine form. As always, discard any rub that has come into contact with raw meat.
- 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 air tight 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, meat substitutes, or in sauces, soups, stews, and breakfast items.