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Baharat

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Baharat is an Arabic spice mix found all over North Africa, the Middle-East and Turkey. Because it is used over such a vast area there are many different varieties depending on local tastes and availability. Essentially, it's the Arabic take on a Garam Masala. The blend is used mostly to season lamb and is used to add flavour to soups, koftas and pilafs. It is fantastic when used as a rub for any meat, fish or vegetables on a barbeque.

Other uses for the spice mix include adding a pinch to meals to boost flavour after cooking or try gently frying some of the mix in oil / butter before adding other ingredients. The smell is amazing.

There are a couple of regional variations on offer, slightly different herbs and spice quantities are used to create Turkish Baharat (includes mint), Syrian Baharat (heavy use of earthy spices such as allspice, nutmeg, cinnamon and cloves) and Tunisian Baharat (uses cinnamon and rose). The monkeys here at SMT are happy to mix up any of these.

For our absolute favourite kind of Baharat, see the Kabsah spice mix. This is a Saudi Arabian version using dried limes and saffron.

Send mail to ian@spicymonkey.co.uk with questions or comments about this web site.