Baharat (Middle Eastern Spice Blend)
Cuisine: Middle Eastern
  • 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
  1. 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.
Recipe by The Daring Gourmet at