Traditional Baharat Recipe, a Spice Mix Widely Used in the Middle East

Baharat – Complete Traditional Spice Mix (Classic Expanded Version)

Ingredients (for about 100 to 120 g of mix):

• 2 tablespoons black peppercorns

• 2 tablespoons coriander seeds

• 2 tablespoons cumin seeds

• 2 tablespoons sweet paprika (or smoked, depending on preference)

• 1 tablespoon ground cinnamon (or 1 stick)

• 1 tablespoon cloves

• 1 tablespoon green cardamom (open pods or just seeds)

• 1 tablespoon grated nutmeg

• 1 tablespoon mild or hot chili powder (optional, to taste)

• 1 tablespoon ground ginger

• 1 tablespoon allspice (pimento) in whole or ground form

• 1 teaspoon ground bay leaf (optional, but common in Iraqi or Syrian versions)

• 1 teaspoon fennel or anise (optional, but traditional in some areas)

Preparation:

1. Dry-toast all the whole spices: black pepper, coriander, cumin, cloves, cardamom, allspice, fennel, cinnamon (if using sticks), and bay leaf.
   This will take about 2-3 minutes over medium heat, stirring regularly.

2. Let the spices cool completely.

3. Grind all the toasted spices finely.

4. Add the pre-ground spices: paprika, ginger, nutmeg, cinnamon (if already ground), and chili powder.

5. Mix thoroughly and store in an airtight jar, away from light.

Notes:

This version is well-balanced: it warms without being overly hot, with woody, sweet, and warm notes.
It can be adapted for different dishes: more cinnamon for lamb, less nutmeg for chicken, etc.

Common Uses:

• In grilled or stewed meats (lamb, beef, poultry)

• To flavor rice, stews, and soups

• Mixed with olive oil for marinades

• Added to keftas, kebabs, or stuffings

The word "baharat" simply means "spices" in Arabic. The recipe varies slightly by region, but this version is one of the most popular.