Cook up dinner tonight with this Homemade Baharat Recipe
Baharat, which translates literally from Arabic to mean “spices” is found throughout the Mediterranean and Middle East in several different variations. This Homemade Baharat Recipe is often used to season lamb, fish, chicken, beef, and soup, it can also be served on the side as a topping.
Traditional Baharat includes these seven spices:
- Black Peppercorns
- Coriander Seeds
- Cumin Seeds
- Paprika (or Allspice)
Variations can include the following ingredients: Cardamom Seeds, Cassia Bark, Ginger, Dried Red Chili Peppers, Turmeric, Saffron. The Turkish version of Baharat contains quite a bit of mint, while Tunisian Baharat usually includes a mixture comprised solely of dried rosebuds, black pepper and ground cinnamon. OK, so let’s make Baharat!
IsraeliRecipe.com Baharat Recipe
Prep Time: 5 minutes
Cooks in: 5 minutes
Ready in: 10 minutes
- 4 tablespoons black peppercorns
- 1 teaspoon cardamom seeds
- 2 teaspoons ground cinnamon
- 2 teaspoons cloves
- 4 teaspoons coriander seeds
- 2 tablespoon cumin seeds
- 1/2 teaspoon ground nutmeg
- 3 tablespoons paprika (or Allspice)
Place a skillet on your stove top and heat to medium. Dry roast the peppercorns, cumin, coriander and cardamom seeds and cloves. After about 3 minutes on the stovetop, transfer to a cooling bowl and then grind in a mortar and pestle or coffee grinder together with the rest of your ingredients. Transfer to a used spice jar or plastic airtight container. We will add some recipes with baharat to the website soon. In the meantime, use it as a rub on any meat or fish, even in rice this spice makes for a great taste.
Typically served on Shabbat, Hamin is a delicious meal from Sephardi & Mizrahi culture. With beef or chicken, this meal is perfect for Shabbat.
In our opinion, this is the best Challah Recipe there is, whether you’ve baked 1,000 or if this is your 1st. We’ve refined this easy recipe for years.
Baharat, which translates literally from Arabic to mean “spices” is found throughout the Mediterranean and Middle East in several different variations.
Sephardi Jews are responsible for bringing matbucha (also spelled “Matbukha”) to Israel and it has become one of the most popular dips in the country!
Baba Ganoush is generally served before a meal in Israel as an appetizer or as an afternoon snack.
This Vegetarian Yemenite Soup is rich in flavor and light on ingredients making it perfect for a weeknight meal or starter for a Shabbat dinner.
Rich, thick lentil soup is the perfect cure for a cold winter’s day or a summer’s rain. The traditional Addes Soup of Syria served hot is a real winner.
Your new favorite health salad is Tabbouleh, the tasty vegan-friendly salad found throughout the Middle East.
The mix is used in soups, stews, curry-style dishes, rice and veggie dishes, and this Homemade Hawaij Recipe can be used for a unique flavor on all.