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.
- Serves: 1 person
- 4teaspoons/10 grams cumin seeds
- 1tablespoon/4 grams coriander seeds
- 1teaspoon/4 grams black peppercorns
- 2(2-inch/5-gram) cinnamon sticks, broken into pieces
- 2 ½teaspoons/6 grams green cardamom pods
- 1 ½teaspoons/2 grams whole allspice berries
- 1teaspoon/2 grams whole cloves
- 1whole nutmeg (2 grams)
- 4bay leaves
Step 1Place 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.