Aromatic baharat spice blend will transport you to travel the Middle East through your food. This Arabic seasoning is widely used in the Middle East, it’s made from 7 spices and often referred to as the “7 spice blend”.
You guys know that I’m Jordanian and I grew in Jordan, and I really don’t know why I still haven’t shared this Baharat recipe with you as I have so many Middle Eastern recipes on my blog! This Baharat spice blend goes into every single Arabic main dish, and sometimes appetizers too!
So if you’re interested in making a Middle Eastern dish, then you most probably need Baharat to get the right taste! Here’s an authentic recipe for Baharat seasoning, same as the one that you can buy at a spice shop in the Middle East.
You might be able to find this seasoning online or in your local Middle Eastern shop, but it might be difficult to find. So to save time and money, just collect the spices, toast them, grind them, put the spice blend in a jar and add it to your Middle Eastern dishes!
WHAT IS BAHARAT
“Baharat” is the Arabic word for “spice”, this seasoning is the official blend of the Middle East cuisine. It’s pretty much used in everything, and it consists of 7 spices. Sometimes it’s referred to as “Al baharat al sabaa” which literally translates into, the 7 spices or “Baharat mushakkaleh” which translates into assorted spices.
This spice blend is used to season meat, chicken, veggies, and soup. The recipe that I’m sharing here is the Arabic one from Levantine countries, there might be different versions in Africa, Turkey or Greece.
BAHARAT INGREDIENTS
To make baharat, you will need:
- Cinnamon sticks
- Black peppercorns
- Cardamom
- Nutmeg
- Coriander
- Cloves
- Cumin seeds
HOW TO MAKE BAHARAT SPICE BLEND?
- First, you need to collect the spices. I don’t recommend any extras such as paprika, or turmeric as that will change the flavor and you’ll end up with a different spice blend.
- You can either collect ground spices and just mix them, or as I did, collect whole spices and toast them then grind them.
- To toast the spices, put them in a dry hot skillet and toast for 4-5 minutes. I use a wooden spoon and mix so they don’t get burnt. They will be really fragrant once toasted.
- Alternatively, put the spices on a cookie sheet and bake at 180c (360f) for 5 minutes.
- Once the spices are toasted, grind them using a pestle and mortar or an electric grinder.
If you’re looking to buy a really good electric spice grinder, then I can recommend this Cuisinart spice grinder (currently on sale for just $36, it went down from $70).
This is the grinder that we used at the cookery school when I did my chef training, it’s so efficient and the reason why I love it because it comes with a removable stainless steel bowl (most cheaper spice grinders come with built-in bowls which makes them so difficult to clean). And you can just pop the bowl in the dishwasher! It’s also great for grinding nuts.
The KitchenAid spice grinder is also great, it comes with 2 bowls and that’s perfect if you also would like to grind coffee.
STORING SPICES
Whole spices stay fresh for longer, once you grind them, they need to be stored in a cool dry place. However, homemade spices last much longer than any ground spice that you buy from a store. So store in an airtight jar in a cool dry place for up to a year.
BAHARAT MARINADE
To make a baharat marinade, just mix baharat with olive oil and lemon juice and use it as a marinade to marinate meat, poultry or tofu.
HOW CAN I USE BAHARAT?
The spice blend can be used in so many recipes, such as falafel, stuffed aubergines/eggplants, and freekeh.
Find all of my Middle Eastern recipes here.
If you make this baharat blend, please don’t forget to rate it and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make! Thank you for supporting Little Sunny Kitchen, so I can keep sharing my family recipes with you for free.
Baharat Spice Blend
Ingredients
- 1 Cinnamon stick
- 3 tbsp Black peppercorns
- ½ tbsp Cardamom
- 2 pieces Nutmeg
- 2 tbsp Coriander
- 1 tbsp Cloves
- 2 tbsp Cumin seeds
Instructions
- Collect the spices. I don't recommend any extras such as paprika, or turmeric as that will change the flavor and you'll end up with a different spice blend. You can either collect ground spices and just mix them, or as I did, collect whole spices and toast them then grind them.
- To toast the spices, put them in a dry hot skillet and toast for 4-5 minutes. I use a wooden spoon and mix so they don’t get burnt. They will be really fragrant once toasted.
- Alternatively, put the spices on a cookie sheet and bake at 180c (360f) for 5 minutes.
- Once the spices are toasted, grind them using a pestle and mortar or an electric grinder.
- Store in a sealed container for up to 1 year.
Notes
- You can easily double or triple this recipe.
- Whole spices stay fresh for longer, once you grind them, they need to be stored in a cool dry place. However, homemade spices last much longer than any ground spice that you buy from a store. So store in an airtight jar in a cool dry place for up to a year.
Toni
I really loved it! So easy to make! Thank you for the recipe!
Demeter
I started making all of my own spice blends and this sounds perfect to add to my collection to use. I just love the flavor you get from homemade. Thanks for sharing!
Ivana
I love making my own spice blends so much. This is wonderful.
Farah
AHA! Always see Baharat mentioned never knew how to make it. Great recipe thanks!!