Baharat Spices

Baharat is an Arabic term meaning a mixture of spice blend which is commonly used in the Middle Eastern cuisine as a rub in meat or seasoning in soup, sauce or rice dishes. As usual I've lots of hidden treasures in my tiny fridge!  All the spices are readily available except the newly bottle of all spice which I bought it later :D :D Therefore I've prepared the spices beforehand without any idea on how to make use with this spice blend hahaha…..The fragrant of the spice blend is indeed very unique, even my hubby commented it smells really really nice while I was dry frying the spices!! 

Each region in the Middle East has its own concoction of spice blend. Even every household may have its very own recipe. I've selected 2 recipes to try out, Arabic Mix Spices and Lebanese 7 Spices which I've most of the spices on hand :D 

Baharat (Arabic Mix Spices)

Toasted on a dry pan and grind into powder

Recipe source : The Daring Gourmet
Ingredient

• 1 tbsp black peppercorns
• 1 tbsp cumin seeds
• 2 tsp coriander seeds
• 1 cinnamon stick, 2" long
• 1 tsp whole cloves
• 1/4 tsp cardamon seeds
• 1 tbsp paprika powder
• 1/4 tsp ground nutmeg

Method

1. Set the paprika and nutmeg powder aside.
2. Place all remaining ingredients in a small frying pan and dry roast over medium high heat, tossing regularly to prevent scorching, 3-4 mins or until very fragrant.
3. Cool down completely. Transfer to a spice grinder, add in paprika and nutmeg and grind to a fine powder. Store in a airtight container.

Lebanese 7 Spice

Recipe source : anissa's blog

Ingredient

• 1 tbsp finely ground black pepper
• 1 tbsp ground allspice
• 1 tbsp ground cinnamon
• 1 tsp grated nutmeg
• 1 tsp ground coriander
• 1 tsp ground cloves
• 1 tsp ground ginger

Mix all the spices together and store in a air-tight container.

I am submitting this post to Asian Food Fest: West Asia hosted by Shannon from Just As Delish