Baharat (Salt-Free)

Baharat is traditionally used in kibbeh, the Middle Eastern dish of ground beef, lamb, and fine bulgur wheat. Beyond that, it's genuinely all-purpose: work it into ground beef, lamb, stews, and soups, or sprinkle it over seafood and vegetables.

For a curry-style paste: mix equal parts baharat with oil and hot water, and use it as a base for sauces. For a dry marinade, rub it thoroughly into a roast and refrigerate for at least an hour before cooking, giving the spices time to penetrate before the heat hits.

A few more ways to use it: stir it into couscous for an easy Middle Eastern-style side dish, or combine equal parts baharat and olive oil into a paste and rub it onto fish before grilling.

Baharat is very common all-purpose spice blend that's traditional to Middle Eastern cuisine, and Lebanese and Syrian recipes. The word "baharat" directly translates to "spices" in Arabic.

Baharat FAQ

What is baharat spice?

Baharat spice is a traditional all-purpose spice mix in Lebanese and Syrian cuisine, and is typically used to season a wide variety of Middle Eastern recipes. It's sometimes known as "Lebanese Allspice."

What's in baharat spice mix?

Ours is built from Spanish paprika, Lampong peppercorns, Indonesian cinnamon, coriander, cumin, cloves, ginger, cayenne, cardamom, and nutmeg, all salt-free.

What is baharat spice used for?

Baharat is commonly used to make kibbeh, a traditional Middle Eastern dish made with ground beef, lamb, and fine bulgur wheat. It's also an all-purpose seasoning for meats, vegetables, soups, stews, and sauces.

Is baharat spicy?

It carries gentle heat, registering around a 3 out of 10, present but never overwhelming, thanks to a small amount of cayenne balanced against the sweeter cinnamon, clove, and nutmeg.