Home » Blog » Recipes » Baharat Spice

Baharat Spice

, , , , ,

Baharat spice is an incredibly flavorful blend that is widely used in Lebanese and Palestinian cuisine. It is a must-have mixture for enhancing the taste of grilled or smoked meats, seafood, and vegetables.

Baharat Spice mixture in a bowl

What is Baharat Spice?

Baharat is an Arabic term that refers to a collection of spices. This spice blend is similar to Indian garam masala and is perfect for flavoring kebabs and spit-roasted lamb, beef, or chicken. It can used for making stews, grilled vegetables, or eggs to enhance their taste. The earthy and warm flavors of Baharat spice will elevate your cooking. 

Ingredients used in Baharat spice:

  • 2 tablespoons each of:
  • cumin powder
  • coriander powder
  • black pepper
  • paprika not smoked
  • 1 1/4 teaspoons coarse sea salt
  • 1 teaspoon powdered cinnamon
  • 1/2 teaspoon each of:
  • cardamom powder
  • nutmeg powder
  • powdered cloves

Other items used in a Baharat spice rub include mint, turmeric, chilis for heat, and sumac.

Making a Baharat spice rub:

  • Easy Version
  • Gently whisk the powdered version of the spices together in a small bowl. Use right away or store it in an airtight container. This recipe makes roughly 1/3 cup of Baharat Spice.
  • Fresh Toasted Version
  • Our recipe is simple and doesn’t require much else other than combining already ground spices. Certainly a faster solution, however, you can toast whole spices and make a fresh spice mixture. All you’ll need is a skillet, the seed versions of the spices, and a spice grinder for the job.
Toasting spices

Baharat Spice: Fresh Toasted Version

  • 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
  • 2 tablespoons paprika not smoked
  • 1 1/4 teaspoons coarse sea salt
  • 1/2 teaspoon powdered nutmeg

Toasting and grinding the spices:

  • 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 cinnamon stick, coriander seeds, cardamom pods, and whole cloves 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 spices to the black pepper in the spice grinder, and do a fine grind on all of them. 
  • After you’ve completed the grinding, add spices to a bowl along with the sea 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. Store baharat spice in an airtight container.
Baharat Spice mixture in white bowl

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.

Storing:

Store the baharat spice 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 dry. As always, discard any rub that has come into contact with raw meat.

Like this recipe? Try our Berbere Spice Blend

Baharat Spice

Baharat Spice

Baharat spice is largely used in Lebanese and Palestinian cooking and is extremely flavorful. It is a must-have, particularly for stews, marinades, grilled or smoked meats, seafood, and vegetables.
5 from 1 vote
Print Pin Rate
Course: Rubs
Cuisine: Middle Eastern
Keyword: baharat spice
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 0.33 cup
Calories: 280kcal
Author: Sabrina Baksh

Ingredients

  • 2 tablespoons cumin powder
  • 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

Instructions

  • 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.
  • Want to toast your own spices? See the notes section for details.

Notes

 

Toasted 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
  • 2 tablespoons paprika not smoked
  • 1 1/4 teaspoons sea salt
  • 1/2 teaspoon nutmeg powder
  •  

Toasting and grinding the spices:

  • 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 spices to the black pepper in the spice grinder, 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.

Nutrition

Calories: 280kcal | Carbohydrates: 69g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 8896mg | Potassium: 1724mg | Fiber: 32g | Sugar: 4g | Vitamin A: 2449IU | Vitamin C: 82mg | Calcium: 811mg | Iron: 34mg

Buy Our Books!


Recipes

  • Grilled Hanger Steak
    A succulent hanger steak marinated in a lively soy-bourbon mixture and grilled to perfection!
  • Bourbon Bathed Bratwursts
    Ready for a tasty summer treat? Indulge in this irresistible bourbon-infused bratwurst recipe!
  • Hawaiian Style Smoked Ribs
    Tender Hawaiian-style BBQ ribs, grilled to perfection and coated in a delectable pineapple-teriyaki sauce.
  • Peach Tea BBQ Sauce
    This super easy, mouthwatering peach tea BBQ sauce is perfect n grilled chicken, pork ribs, tenderloin, or chops!
  • Grilled Garlic Cheese Bread
    This homemade grilled garlic cheese bread is super easy to make and versatile. The soft melted cheese and garlic buttery goodness is simply delectable!
, , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.