Best 7 Baharat Recipes
In the realm of culinary delights, few spice blends can rival the captivating allure of baharat, a symphony of flavors that has tantalized taste buds across the Middle East and beyond. Comprising a harmonious blend of warm, earthy spices, baharat is an indispensable ingredient in countless dishes, adding depth and complexity to meats, stews, soups, and even desserts. This versatile spice blend is a testament to the rich culinary traditions of the region, where it is revered for its ability to elevate ordinary ingredients into extraordinary culinary experiences. Join us on a culinary journey as we explore the diverse recipes that showcase the magic of baharat, from the succulent flavors of grilled meats to the aromatic richness of stews and tagines. Discover how this enchanting spice blend can transform your cooking and transport you to the vibrant souks and bustling kitchens of the Middle East.
Here are our top 7 tried and tested recipes!
BAHARAT
Baharat is a spice mix used throughout the Arab world to season everything from lentils to meat. There are many variations; this recipe is from my grandmother. It is best to buy all the spices whole and grind them yourself for extra flavor.
Provided by Ayda
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 12
Number Of Ingredients 9
Steps:
- Combine paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a bowl and mix well. Store in an airtight container for up to 6 months.
Nutrition Facts : Calories 34.6 calories, Carbohydrate 6.5 g, Fat 1.4 g, Fiber 3.6 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 7.7 mg, Sugar 0.5 g
BAHARAT CHICKEN AND RICE
A complex and intense baharat spice blend infuses roast chicken and basmati rice. I have made this like the combinations from the Gulf region by adding spices like loomi (dried lime). Keep this spice mix handy to add to soups, too.
Provided by Buckwheat Queen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 5h45m
Yield 5
Number Of Ingredients 25
Steps:
- Mix paprika, black pepper, cumin, coriander, loomi, sumac, cinnamon, cloves, nutmeg, green cardamom, and black cardamom together to make baharat spice mixture. Set baharat blend aside.
- Combine cilantro, 2 tablespoons olive oil, and lemon juice in a resealable plastic bag. Add 1 tablespoon baharat blend. Add chicken pieces, seal, and shake. Marinate in the refrigerator at least 4 hours.
- Meanwhile, place rice in a large bowl and cover with fresh water. Soak at least 1 hour. Rinse and drain and return to the bowl. Add cashews, almonds, raising, and pistachios. Stir in 1 tablespoon baharat blend. Mix well and set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat 2 teaspoons olive oil in a Dutch oven or tagine over medium heat. Add shallot and cook until translucent, 1 to 3 minutes. Turn off heat. Add rice mixture and toss to coat.
- Remove cilantro from the bag with the chicken. Pour marinated chicken on top of the rice in the Dutch oven; reserve bag. Pour broth into the bag and shake gently; pour over the chicken and rice. Cover Dutch oven.
- Bake in the preheated oven until rice is soft and chicken is no longer pink in the center and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 576.4 calories, Carbohydrate 58.3 g, Cholesterol 84.7 mg, Fat 26 g, Fiber 8.4 g, Protein 33.9 g, SaturatedFat 4.3 g, Sodium 335.5 mg, Sugar 8.1 g
BAHARAT BLEND
In Arabic, the term "baharat" simply means "spices" and can refer to any number of different blends, each tailored to a specific dish or ingredients. This all-purpose blend, adapted from Freda Nokaly and Doaa Elkady of Spice Tree Organics, reflects the women's Egyptian ancestry, highlighting a combination of musky cumin and floral, citrusy coriander that's been sweetened with an aromatic mix of cinnamon, cardamom and clove, and spiked with black pepper and bay leaf. Unlike some other baharat blends, this version doesn't call for first toasting the spices, giving it a subtle but distinct brightness. Use it in meatballs and pilafs, in marinade and sauces for grilled meats and fish, and in rice dishes.
Provided by Melissa Clark
Categories condiments
Time 10m
Yield 1/3 cup
Number Of Ingredients 9
Steps:
- Place all the ingredients in a spice grinder, clean coffee grinder, or mortar and pestle, and grind until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.
BAHARAT AKA MIDDLE EAST MIXED SPICES - THE REAL MIX
For anyone who desires an authentic taste of the mid east. This recipe was learned by watching a good friend of mine in Jordan when she was grinding her family's monthly supply.
Provided by alAmira
Categories Georgian
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Basically, just place all the spices except the paprika and nutmeg in a blender or adequate grinder and process until it becomes a powder.
- If necessary you can grind 1/2 cup at a time.
- Grate the nutmeg and blend this with the paprika into the spices.
- Store in an airtight jar.
- Generally in some areas, they lightly toast the spices in an oven to bring out more flavor.
- You can gain this also by putting the amount you're going to use, on a hot dry frypan and toast it for a few seconds before using.
- This not only makes the kitchen smell good, but brings out a richer flavor of any spice.
- *Note* You can also use ground spices, but using them whole is the authentic way.
- Four nutmegs come to about 1/4 cup ground.
- Be careful how much nutmeg you use; it's toxic in large doses.
BAHARAT CHICKEN TENDERS
Chicken tenders are seasoned with homemade baharat mix. This recipe makes a main dish for 3, or, if served in flatbread wraps, it will feed 4.
Provided by Bibi
Categories 100+ Everyday Cooking Recipes
Time 20m
Yield 3
Number Of Ingredients 13
Steps:
- Combine sweet paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a small bowl and stir to combine.
- Place chicken tenders on a plate and sprinkle one side with 2 teaspoons of the spice blend. Season with sea salt to taste. Turn tenders and sprinkle the other side with an additional 2 teaspoons of the spice blend; add salt to taste. Store remaining spice blend in an airtight container and reserve for another use.
- Heat a skillet over medium heat. Pour in olive oil once skillet is hot and heat until it shimmers. Carefully place chicken tenders into skillet one at a time, making sure they don't touch each other. Cook for 4 1/2 minutes, turn, and cook until chicken is no longer pink in the center and the juices run clear, about 4 1/2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and drain on a paper towel-lined plate.
- Add onion to the same skillet and cook until soft and translucent, about 4 minutes. Remove onion slices and drain on paper towel-lined plate. Serve onions with chicken.
Nutrition Facts : Calories 377.3 calories, Carbohydrate 4.6 g, Cholesterol 92.2 mg, Fat 23.9 g, Fiber 1.5 g, Protein 34.6 g, SaturatedFat 4 g, Sodium 190.1 mg, Sugar 1 g
BAHARAT SEASONING
Provided by Sarah Dickerman
Categories Low Fat Vegetarian Quick & Easy Low Cal Low Cholesterol Vegan Cinnamon Cumin Bon Appétit
Yield Makes 1/4 cup
Number Of Ingredients 6
Steps:
- Using pestle or blunt end of wooden spoon, mash all ingredients and 1 tablespoon freshly ground black pepper in mortar or small bowl 2 to 3 minutes. DO AHEAD: Can be made 1 week ahead. Cover and chill.
BAHARAT STEAK
Something I found on the internet that I want to try. Serve with toasted Lebanese bread, tabouleh and tzatziki.
Provided by Sonya01
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place all spices in mortar and pestle and pound until fine powder.
- Combine oil and 2 tablespoons spice rub in a bowl. Brush over both sides of steaks. Cook on preheated flat plate on your barbecue for 2 minutes each side or until cooked to your liking.
Tips:
- When selecting the best quality paprika, choose the one that has a deep, vibrant red color. It should also have an earthy, slightly sweet aroma.
- For the best flavor, use whole spices and grind them just before using. This will release their essential oils and create a more intense flavor.
- If you don't have a spice grinder, you can use a mortar and pestle to grind the spices.
- Baharat can be used in a variety of dishes, including grilled meats, roasted vegetables, and stews.
- It can also be added to spice rubs and marinades.
- Store baharat in an airtight container in a cool, dark place for up to six months.
Conclusion:
Baharat is a versatile spice blend that can be used to add flavor and complexity to a variety of dishes. Its unique blend of spices creates a warm, earthy flavor that is perfect for grilled meats, roasted vegetables, and stews. Baharat can also be used in spice rubs and marinades. If you're looking for a way to add some extra flavor to your next meal, try using baharat.
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