Best Baharat Recipes

BAHARAT

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.

BAHARAT SPICE BLEND

Steps:

• Combine all the ingredients together till well mixed.
• Store in an airtight jar and keep away from direct sunlight.

BAHARAT CHICKEN AND RICE

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).

TURKISH BAHARAT SPICE MIX

Steps:

• Mix all the ingredients and keep in a sealed jar away from light or heat.

BAHARAT BLEND

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

Steps:

• Place the allspice, coriander, cumin, cinnamon, cloves, black pepper and nutmeg in a small bowl and stir to combine using a small spoon. Transfer to a glass jar with a tight lid and store in a cool, dry place for up to 6 months.

BAHARAT AKA MIDDLE EAST MIXED SPICES - THE REAL MIX

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

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.

PISTACHIO CRUSTED RACK OF LAMB WITH DATE COUSCOUS AND BAHARAT SPICED CARROTS

Steps:

• Preheat the oven to 400 degrees F.
• For the lamb: Melt 2 tablespoons of the butter and add to a bowl with the pistachios and panko. Mix thoroughly to combine and set aside.
• Heat a large cast-iron pan with some canola oil. Sprinkle the lamb liberally with salt and pepper on all sides. Sear the lamb, fat side down, until a crust forms and it begins to turn golden brown, 4 to 5 minutes. Flip the lamb and cook for another 3 to 4 minutes. Remove the lamb and place onto a sheet tray lined with a rack. Spread the mustard evenly over the top and sides of the rack of lamb. Pat the pistachio crust mixture onto the lamb, pressing down to ensure it's nicely adhered.
• Transfer the lamb to the oven and roast until the lamb reaches an internal temperature of 130 degrees F, about 20 minutes. Remove from the oven and allow to rest 10 minutes before slicing into double chops. Season the lamb chops with a sprinkle of salt.
• Heat a small saucepan over medium-high heat with some canola oil. Add the thyme, bay leaf, shallot and black peppercorns and cook, stirring occasionally, until the shallot begins to soften, 4 to 5 minutes. Add the garlic and red wine. Bring to a boil, then reduce to a simmer and cook until the wine has almost completely reduced, 5 to 6 minutes. Add the veal demi and bring back up to a boil. Then reduce to a simmer and cook until reduced by half, another 5 minutes or so. Strain the sauce through a fine-mesh strainer into a saute pan. Turn the heat to medium and bring to a simmer. Add the pomegranate molasses and continue to reduce the sauce until it's thickened, another 3 to 4 minutes. Remove from the heat and stir in the red wine vinegar and the remaining 1/2 tablespoon (1 1/2 teaspoons) butter.
• For the couscous: Heat a small saucepan over medium-high heat with the vegetable stock, dates, butter, cinnamon and salt to taste. Bring to a boil, then whisk in the couscous. Turn off the heat and cover. Allow to sit for 15 to 20 minutes. Fluff with a fork and season with more salt if necessary. Fold in the chervil, parsley and tarragon.
• For the carrots: To make the baharat spice, add the dried mint, cardamom, clove, coriander, cumin, nutmeg and pepper to a small bowl. Mix together to combine. Store in an airtight container for up to 2 months.
• Spread the carrots onto a sheet tray. Drizzle with olive oil and season with the homemade baharat spice mix. Transfer into the oven and roast until the carrots are lightly charred and tender, about 20 minutes.
• Serve the lamb and sauce alongside the roasted baby carrots and couscous.

BAHARAT SALMON CAKES WITH AIOLI

Steps:

• Rinse salmon; pat dry with paper towels. Put 1/2 of the salmon, bread crumbs, egg white, green onion, roasted red bell pepper, parsley, 1 1/2 teaspoons baharat, and salt in a blender; blend until combined.
• Transfer blended mixture to a bowl. Chop remaining salmon into 1/2-inch pieces and add to the bowl. Mix well until soft. Shape into four 3/4-inch-thick patties.
• Preheat broiler. Arrange patties on a foil-lined baking sheet.
• Broil 4 to 5 inches from heat source, turning once, until an instant-read thermometer inserted into the center registers 160 degrees F (71 degrees C), 14 to 18 minutes.
• For the aioli, stir together mayonnaise, garlic, lemon juice, lemon zest, and remaining 1/4 teaspoon baharat in a small bowl.
• Garnish salmon cakes with black pepper and serve with aioli.

BAHARAT SEASONING

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

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.

BAHARAT (SYRIAN SPICE MIX)

Steps:

• Combine 1st two ingred, then transfer to sm bowl. Add last two ingred, mix, then store in airtight container.

BAHARAT SAUDIYA - SAUDI SPICE MIX

Steps:

• Mix all spices together, and enjoy!

BAHARAT SPICE MIX

Steps:

• Put the whole spices in a small pan and heat until fragrant, stirring so they don't burn. Cool, then grind with a spice grinder or pestle and mortar. Stir in remaining spices and store in an airtight jar.

BAHARAT CHICKEN

Steps:

• Put oven on 200 degrees fan. Cut potatoes in to half new potatoes size. Boil in a pan for 10-15 min until fork tender. Once cooked drain and leave them to dry.
• While the potatoes are cooking put the baharat on the plate with a pinch of salt and rub the chicken thighs in them.
• Fry the chicken thighs skin side down and cook for 5-7 min until crispy. Put the chicken thighs on a baking tray skin side up and put in the oven for 15 min (or until cooked through ).
• While the chicken is in the oven put the drained potatoes, ground turmeric and coriander seeds in a frying pan and cook for 4 min/ until beginning to crisp. Whilst doing this cook the green beans too.
• Once the potatoes are beginning to crisp add the chopped garlic and chilli and juice of a 1/2 lemon. Cook for 2 min or until fragrant. Serve everything with a dollop of the optional natural yoghurt if you like.

BAHARAT SPICE MIX

Steps:

• Combine all ingredients and stir to combine
• Store in an airtight container for up to 6 weeks

TUNISIAN BAHARAT

Steps:

• Place all ingredients in a spice mill and grind to a powder.
• Store in an airtight container. Tip: date the container and mark the contents. I forget to do that and I'll end up with a bunch of spice mixes I have no idea what they are or how old.

BAHARAT AKA MIDDLE EAST MIXED SPICES - THE REAL MIX

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.