Baharat Spice Blend

What is Baharat?

Baharat is an all-purpose spice blend widely used in Middle Eastern cuisine. The mix of spices varies from region to region but typically includes black pepper, cardamom, cloves, cumin, nutmeg, coriander and paprika. In some areas, it is also referred to as ‘7 Spice’ which is a Lebanese spice blend including most of the same ingredients.

History of Baharat

In ancient times when the spice trade from India travelled around the world and reached the Middle East, it is thought that baharat was first created in Aleppo, Syria. The word ‘Baharat’ (Bahārāt) is the Arabic name for ‘spices’.

What does Baharat taste like?

The best way to describe Bahrart is aromatic, largely due to cinnamon, cardamom, nutmeg and whole cloves lending a lovely floral touch. The total combination of spices has an earthy and warm flavour that is similar to garam masala. It is both sweet and smokey but not hot and spicy due to the lack of chilli. Like any spice blend or seasoning, you can shape the flavour to your own taste and add chilli if desired. 

 

Is Baharat spicy?

Generally speaking, no. This blend of spices has a warm, earthy flavour that is both sweet and smoky without any spiciness. Due to the cinnamon, cardamom and cloves, it has a strongly floral and aromatic taste.

How Baharat spice blends from region to region

Baharat is simple to make and a larger amount can be prepared and kept in the cupboard to use anytime with ease. You will need a grinder such as a spice grinder, mortar and pestle or a small coffee grinder.

While the quantities and ingredients in baharat differ depending on personal preference, below is a list of typical standard spices that make up a blend:

• Paprika
• Black pepper
• Cumin seeds
• Cinnamon
• Cloves
• Coriander seeds
• Nutmeg
• Cardamom pods

Turkish Blends

Most famously used on shawarma, the Turkish baharat spice mix often features dried mint along with the mix below:

• Himalaya salt
• Pepper
• Garlic
• Onion
• Coriander
• Pul Biber
• Cumin
• Sweet Paprika
• Cinnamon
• Turmeric

Syrian and African Baharat

Syrian blends might include local Aleppo chilli for a touch of heat and in North Africa, dried rosebuds are combined with cinnamon and black pepper for an extra floral flavour.

Persian Gulf-style Baharat

Ingredients for Persian Gulf-style baharat (from the countries of Bahrain, Iran, Iraq, Kuwait, Oman, Qatar, Saudi Arabia, and the United Arab Emirates) often use turmeric and saffron which lend a deeper yellow colour to the food when added along with an Asian touch of ginger. A typical mix would be:

• Allspice
• Black peppercorns
• Cardamom seeds
• Cassia bark
• Cloves
• Coriander seeds
• Cumin seeds
• Nutmeg
• Turmeric
• Saffron
• Ginger
• Dried red chili peppers or paprika

What is the difference between Zaatar and baharat?

Not at all. Za’atar is another popular Middle Eastern spice blend consisting of herbs such as thyme, oregano, toasted sesame seeds, sumac and salt. People often confuse Za’atar and Baharat as they are both popularised Middle Eastern spice mixes and can be used in similar ways in similar types of recipes, however, the flavours are hugely different. 

Baharat and Za’atar are often combined in dishes such as in this Oven Baked Baharat Rice with one used as a seasoning during cooking and the other as garnish. Recipe here:

Is Baharat the same as Ras el Hanout?

People often confuse these two spice mixes but they are most certainly not the same. Ras el hanout is Moroccan and contains the same base ingredients of paprika, cloves, cumin, and cardamom that makes up a baharat spice blend. However, Ras el Hanout includes lesser-known spices such as cubeb berries, guinea pepper berries, and ash tree fruit.

How do I use Baharat in cooking? Baharat Spice Uses

Used to flavour sauces, soups, grains, vegetables, stews and meat. Turkish blends of Baharat are used in kofte, pilafs, shawarma and roast vegetables, especially aubergines. The Arabic version which is a little more sweet and fragrant is used as an all-purpose rub, marinade and seasoning. 

• Mix baharat into ground (minced) beef and lamb to make kofte, meatballs and meat for pilaf
• Use as an ingredient in hummus or charred aubergine dips
• Sprinkle onto flatbreads along with herbs
• Baharat makes a great dry rub marinade for meat and vegetables or can be combined with lemon juice, olive oil and salt for a wet marinade.
• Use as a seasoning in Turkish shawarma and doner kebab recipes
• For modern fusion Western recipes, baharat can be added to pumpkin soups, pasta sauces, spicy meatball mixes, rubbed over a roasted chicken or used to enhance BBQ ingredients.

 

Keep scrolling below the recipe to see recipes on Flavour using baharat…

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Not interested in making your own spice blends? For ready to use buy premixed baharat spice blends online or in-store

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Recipes on Flaevor using Baharat

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Oven Baked Bahart Rice

Inspired by the ancient Middle Eastern dish known as Mejadra which uses baharat spice, this baked ricer version includes juicy aubergines and crunchy flaked almonds. Absolutely satisfying on every level. Recipe here:

Bulgar Pilaf with Herb Yoghurt

This heartwarming Bulgur Pilaf with Herb Yoghurt is rich in texture, flavour and deeply satisfying whether eating meat or a vegetarian version

Bulgar wheat is a Middle Eastern grain with a firm texture and nutty taste. Because of its pleasing neutral flavour it pairs easily with a huge variety of sauces, spices and herbs. Bulgar Pilaf with Herb Yoghurt Recipe

Beef Cigars with Tahini Yoghurt

Middle Eastern Beef Cigars with Tahini Yoghurt consist of baharat-spiced beef wrapped in crunchy filo pastry. Luxuriously dipped into a tahini yoghurt topped with homemade chilli sauce which becomes very addictive with each mouthful. Beef Cigars with Tahini Yoghurt recipe