Baharat, Arabic for “spice”, is a special an all-purpose spice blend widely used in Middle Eastern cuisine. Just a pinch of it adds depth and flavor to sauces, soups, grains, vegetables, stews and meat.
Middle Eastern food is phenomenal. Those of you who have taken the time to explore the various cuisines of the Middle East will agree. I have spoken to many people who say they would love to be able to make authentic Middle Eastern food at home, but are intimidated by some of the recipe ingredients, such as Baharat. What is it? What’s in it? Where can you find it?
Unless you have a Middle Eastern store in your area or order it online, this spice blend can be challenging to find. However, as with any spice blend, it makes such a difference in the flavor outcome of your dish when you make it fresh in your own kitchen anyway, so I’m going to share my recipe for it with you!
Now that you’re equipped with this magical blend, you can make some phenomenal-tasting Middle Eastern food right at home!
Two fantastic and authentic Middle Eastern dishes you can try that call for Baharat:
Koshari (Egyptian Rice, Lentils and Macaroni with Spicy Tomato Chile Sauce), the national dish of Egypt.
Chicken Machboos (Bahraini Spiced Chicken and Rice), the national dish of Bahrain:
- 1 tablespoon black peppercorns
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon whole cloves
- ½ teaspoon cardamom seeds
- 1½ tablespoons paprika
- 1 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- Heat a small skillet over medium-high heat and dry roast the whole spices/seeds (set aside the paprika, cinnamon and nutmeg) until they become very fragrant, about 3-5 minutes, tossing regularly to prevent scorching. Transfer them to a bowl and allow them to cool completely before grinding them in a spice or coffee grinder along with the paprika, cinnamon and nutmeg. Keep stored in an airtight glass jar.
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jesusan says
Thank you for posting this. I was doing research on this spice and have record of at least 8 different versions, so it’s nice to have yours. It’s a really nice seasoning. Question: you list cardamom seeds in the ingredients. Should we empty the pods and just use the seeds? Thanks.
The Daring Gourmet says
You’re very welcome! Yes, I’ve no doubt there are countless versions of this. I experimented with various ratios and this was the final result that I was most happy with. Yes, empty the pods and just use the seeds. The only time I use the pods whole is when making saucy dishes – I allow the cardamom pods to simmer in the sauce and then usually discard them at the end, though that isn’t necessary. I just prefer not to bite down on a whole cardamom pod while eating – they’re pretty potent!
sarene (fringefood) says
Thank you for this great post! Baharat is this month’s featured ingredient in Tasting Jerusalem, our global, virtual cooking community based on the Jerusalem Cookbook by Yotam Ottelenghi and Sami Tamimi. We’d love for you to stop by and share your experiences and recipes from cooking with baharat! Tasting Jerusalem is on Facebook, Pinterest, Instagram, Google+ and on Twitter as #tastingjrslm.
The Daring Gourmet says
Thank you, Sarene, I’ll come by for a visit! :)
marcy says
can you make this spice blend with the ground forms of these spices and if so would the amounts be the same?
Thanks, had Koshari for the first time yesterday and loved it. Would love to make my own.
The Daring Gourmet says
Hi Marcy! Yes, you can. Ground spices are more densely packed than freshly ground, so the quantity won’t be exactly the same, but as long as you use the same ratios of each spice it’ll turn out fine.
Jane CunninghamTally says
I was so glad to see your recipe for baharat. Many of the other recipes I have read call for considerably more nutmeg and cloves and it really overpowers the other flavors. This seems more balanced.
Kimberly @ The Daring Gourmet says
Hi Jane! Yes I experimented with various ratios and am very pleased with this balance, I think you’ll enjoy it.
HARRY says
What is the difference between Mixed Syrian Spices and Baharat?
Kimberly @ The Daring Gourmet says
Hi Harry, I’m not familiar with the first term but when I did an online search using that term it seems to be synonymous with baharat. So it appears they’re the same thing (or at least similar), and that “Mixed Syrian Spices” is simply the Anglocized term for Baharat.
Su says
Sounds more Indian that middle eastern
Kimberly @ The Daring Gourmet says
There is a lot of overlap, Su.
emileljanson says
Hi Kim, i think Iraqi biryani is another version of Baharat. Maybe it will be same cause its also a middle east dish. Anyways love to experiment and keep experimenting. Loved it!!
Kimberly @ The Daring Gourmet says
Awesome, I’m so glad you liked it, Emile, thank you!
Greg says
This is great. I’m looking for ways to substitute spice blends for salt. I have heard that some baharat recipes have sumac and saffron. How would I find out what the ratio of these are to your recipe?
Kimberly @ The Daring Gourmet says
Hi Greg, there are no set ratios, everyone makes their blends differently. So it would just be a matter of experimenting to determine what ratio you like.
Della says
Hi. Thanks ever so much for this receipe, as i couldnt find it anywhere & us belly dancers went to Egypt together in April & having a get together & I’m making Koshari. Thanks again
Dan says
When you say “set aside” do you mean add the spices to the seeds after 3-5 mins of dry roasting?
How long do the spices need to be dry roasted for after adding to the seeds?
Kimberly @ The Daring Gourmet says
Hi Dan, meaning you don’t dry roast the ground spices, only the whole spices. So dry roast the whole spices, let them cool completely, then grind them along with the other spices.
Adina says
Hi Kimberly. I mixed this yesterday and used some of it to bake a bread. Just wonderful! Thank you.
Kimberly @ The Daring Gourmet says
Hi Adina! That’s fantastic, I’m so glad you enjoyed it, thank you!
Carol says
Used this Baharat Blend from Kroger (of all places). I was making Lamb Chops, and I had just read your posting, so I mixed it with salt & pepper, and used it for a rub. And then just a pinch in a orzo/spinach/feta cheese side dish. Everyone loved the meal even more than before. I can’t wait to experiment with this new spice blend for me. Thanks for the information.
Debra says
Hi. I just picked up this spice and was delighted to find out how to use it. Just picked up lamb chops also!!
Lorraine says
Green or black cardamom?
Kimberly @ The Daring Gourmet says
Green.
Bethany says
Do you have a particular spice grinder that you’ve found to be good?
Kimberly @ The Daring Gourmet says
Hi Bethany, I’ve used my little KRUPS spice/coffee grinder for about 13 years. It was less than $20 and they still make a similar model.
Nadia says
Thanks for this recipe and the very helpful responses to all the comments/queries. I look forward to making this! Just back from a visit to the Middle East, which included several days in Cairo.
NM
commercialservice says
Some genuinely interesting details you have written.Aided me a lot, just what I was looking for
:D.
Neyha says
How much would you recommend using per pound of ground beef?
Kimberly @ The Daring Gourmet says
Hi Neyha, it depends on how you’re using the ground beef and what other ingredients you’re adding to the dish. As a general guideline I’d say 1 to 2 tablespoons depending on how flavorful you want the meat to be.