Baharat
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Baharat means “spice” in Arabic and is an all-purpose Middle Eastern blend. It is also known as Lebanese Allspice. Like curries, there are many variations. Our version has a little heat to it, about a 3 on a scale of 1 to 10. Since it is an all-purpose blend you can try Baharat in many dishes.
Spanish paprika, Lampong peppercorns, Indonesian cinnamon, coriander, cumin, cloves, ginger, cayenne, cardamom and nutmeg.
It’s traditionally used in kibbeh and to flavor ground meats, stews and soups. Used sparingly it can be sprinkled on fish before grilling. Try it on lamb or as a dry marinade on your next roast. For a dry marinade, rub it thoroughly into the roast and refrigerate for one hour, then cook.
Spice Tips!
More Uses:
Couscous: Add to couscous for an easy Middle Eastern-style side dish.
Fish rub: Add equal parts Baharat to olive oil to make a paste. Rub on fish before grilling.
