Baharat Spice Blend
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An authentic and versatile spice blend, this homemade Baharat recipe is quick and easy to make and serves as a wonderful all-purpose Middle Eastern seasoning blend that will bring life and flavor to your food!
What is Baharat?
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 baharat recipe with you so that you can use it to make phenomenal tasting, authentic Middle Eastern food right at home!
Two delicious and authentic Middle Eastern dishes that call for Baharat spice are:
Koshari, the national dish of Egypt.
Chicken Machboos, the national dish of Bahrain.
Baharat Spice Ingredients
I use and recommend whole spices for making baharat. For maximum flavor, there is simply no comparison between using pre-ground and toasting and grinding your own whole spices. Here are the spices you will need to make this baharat seasoning blend:
- Black peppercorns
- Cumin seeds
- Coriander seeds
- Whole cloves
- Cardamom seeds
- Paprika
- Ground cinnamon
- Ground nutmeg
Baharat Recipe
To make baharat heat a small skillet over medium-high heat, make sure it’s completely dry, and toast the whole spices until they become very fragrant, about 3-5 minutes, stirring regularly to prevent scorching (this will make them bitter). Transfer the toasted spices 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 your baharat spice stored in an airtight glass jar.
It will keep for several months for the best, most potent flavor, use it within 3 months.
For more seasoning blends from around the world try my:
- Za’atar
- Dukkah
- Chili Powder
- Montreal Steak Seasoning
- Chinese Five Spice
- Greek Seasoning
- Shichimi Togarashi
- Old Bay Seasoning
- Curry Powder
- Garam Masala
- Sazon Seasoning
- Creole Seasoning
- Old Bay Seasoning
- Jamaican Jerk Seasoning
- Berbere
- Panch Phoron
- Mixed Spice
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Baharat Spice Blend
Equipment
Ingredients
- 1 tablespoon black peppercorns
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon whole cloves
- 1/2 teaspoon cardamom seeds
- 1 1/2 tablespoons paprika
- 1 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- 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.
Nutrition
Originally published on The Daring Gourmet June 17, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Hi! I’m here to look for Arabic Spice blends. Does anyone know what spices Libya, Moroccan uses when making Arabic style pasta dish. I remember my Libyan and Moroccan friends mother’s made a type of pasta with tomato sauce and chunky meat, and the spices they used in the past tasted so yummy. It had a bit of cinnamon and some other spices I don’t know. I would like to create that pasta dish. Do you or anyone knows what is the spice blend or spices used in that pasta or meat stew dish? Thank you.
Very likely included Sumac in the blend.
If I use already ground spices, how much of each should I use? Thanks
I have made this baharat and the koshari recipe from this site. My husband (he’s Sudanese) spent 10+years in Cairo and says this is as good as it gets outside of Egypt. I make a large amount and he can eat twice a day every day and be happy with that!
That’s wonderful, Lisa, and what a compliment indeed – thank you so much for the feedback!
…The Baharat spice blend is actually a masala blend…Baharat is the word for India. :)
Hi George, in Arabic it translates simply as “spices” and is a well-known spice blend in the Middle East.
My favorite thing is adding hot milk, sugar and baharat spice to my espresso coffee (Illy of course, made with the moka).
That sounds yummy, Giulia. Like a Middle Eastern twist on Masala Chai but with coffee.
Hi Could you tell me the correct ratio of ground spices to make this please.
Can’t wait to try it.
If you read the ingredient list it tells you how much to use
Do you need to mix oil with the spice blend before rubbing it into lamb shanks
Hi June, you can but you can also use it as a dry rub and just rub the meat down with the dry spice blend.
Hi! This recipe looks easy and simple. But can I use this as an substitute for red curry paste, to cook pumpkin?
Hi Hasna, it’s not the same thing as red curry but you can certainly use it for cooking pumpkin.
We often use it on grilled chicken, also with a dash of lemon juice
Hi Susan,
Can this mix be used as rub to grill chicken?
Hello, it is a common spice blend that can be used universally on meats and vegetables you could also try grilling egg plant with the spice blend and olive oil. With pomegranate molasses (found at Mediterranean stores) with pomegranates and a mint with yogurt sauce…. very delicious
Thanks so much for this spice blend. Im plant based so I am always on the lookout for new spice blends to try. I noticed pepper is the first ingredient, but they are peppercorns. Would you call this a hot blend? Im so pleased to see you are still answering after all these years.
Hi Susan, yes, it’s a fairly spicy blend. You can adjust the ratios according to your own taste.
How much would you recommend using per pound of ground beef?
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.
Some genuinely interesting details you have written.Aided me a lot, just what I was looking for
:D.
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
Do you have a particular spice grinder that you’ve found to be good?
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.