During my time in Israel I was exposed to a multitude of different spice blends that cooks throughout the region use in their cuisine. A distinct spice blend that is used in Israel and the Levant region as a whole is baharat. While baharat means spices in Arabic, it means to the common cook a blend of spices. There is no exact recipe for baharat, rather there are certain spices that make up the baharat spice blend. Baharat usually consists of ground cloves, ground cinnamon, ground allspice, ground black pepper, ground nutmeg, ground cumin, ground coriander, ground cardamom, ground chili or paprika, and sometimes ground ginger. The ratios of each spice depends on the person making the spice blend. Baharat is used mostly to season meats like fish, lamb, and chicken. Use baharat next time you grill steaks, kebabs, or when roasting a whole chicken to give it a distinctive Middle Eastern taste.
Ingredients:
one teaspoon ground allspice
one teaspoon ground cloves
one tablespoon ground coriander
one tablespoon ground cinnamon
one and a half teaspoons ground cardamom
one teaspoon ground black pepper
one teaspoons ground nutmeg
one tablespoon ground cumin
one tablespoon ground ginger
one tablespoon paprika
Method:
In a mixing bowl combine all of the spices until they are fully blended.
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