Baharat Spice Mix
Spice Blend for North African Cuisine
Baharat Spice Mix
Spice Blend for North African Cuisine
INGREDIENTS: paprika, black caraway, black pepper, cumin, allspice, cloves, coriander, nutmeg, cinnamon, garlic, cardamom
ALLERGENS: nuts, celery and celery products, mustard and mustard products, peanuts and peanut products, cereals containing gluten.
Baharat is a North African spice blend commonly used in Lebanese, Syrian, Israeli, Jordanian, Turkish, and Iranian cuisines.
Baharat is an Arabic word for spices (singular form: Bahar).
This blend is often used as a versatile seasoning for lamb, fish, chicken, beef, rice, tomato-based sauces, and soups. It is an excellent addition to lentil dishes, pilafs, and meatloaf. It can also be used as a rub for grilled food.
Traditional baharat is used similarly to how Indians use garam masala and can be sprinkled on dishes after cooking to enhance flavors, similar to salt or sumac. It is often briefly toasted in fat before use to release its flavors.
Turkish baharat is similar to the Arab version but often includes mint. Turkish chefs use it as their version of vegeta, for dishes such as kofta, pilafs, and vegetable dishes. It pairs particularly well with eggplant.
GOOD FOR meat, meat dishes, lentils, tomato-based sauces, and soups.
| Energy | 1438.48 kJ/ 0 kcal |
| Fats | 12.20 g |
| - of which saturated fatty acids | 2.41 g |
| Carbohydrates | 28.34 g |
| - of which sugars | 19.02 g |
| Proteins | 11.73 g |
| Salt | 0.06707 g |
| Fibers | 0 g |
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