Baharat is Arabic for 'spice'.
It is an aromatic blend of eight spices, used in Israeli and Middle Eastern cooking.
It's depth of flavour works well with chicken, meat, fish, stews and grains and is often used as dry rub, or marinade. It is not a hot spice, but more a fragrant, zesty one, giving most dishes a real Middle Eastern taste.
1 tsp black peppercorns
1 tsp coriander seeds
1 cinnamon stick, chopped
1/2 tsp cloves
1/2 tsp ground allspice
2 tsp cumin seeds
1 tsp cardamom pods
1/2 grated nutmeg (whole)
Place in spice grinder or in pestle & mortar & grind until a fine powder.
Store in airtight container for up to 8 weeks
recipe for baharat spiced chicken kebabs
6 x chicken pieces
1 x heaped tbsp Baharat spice
3 x preserved Lemons, chopped
3 x cloves garlic, crushed
natural yoghurt, coriander, pomegranate kernels & pitta to serve
mix olive oil, Baharat, preserved lemons and garlic & rub onto chicken pieces & leave to marinate for 2 hours
place in oven 200C for 20 minutes until cooked through
cut into strips & skewer, serve with warm pitta, natural yoghurt, coriander & pomegranate kernels