Baharat

بهارات / bahārāt

Flavor and role: A Middle Eastern spice blend whose name means 'spices' in Arabic, containing black pepper, allspice, cinnamon, cumin, coriander seeds, cloves and nutmeg. Warm and fragrant, not hot.
Typical dishes and uses: Kibbeh, kofta, maqluba, shawarma seasoning, minced meat dishes. In this book: can be used to season the meat for souvlaki and moussaka.
Substitutes: 1 tbsp baharat = 1 tsp each of black pepper, cumin and paprika + ½ tsp each of cinnamon, allspice and coriander seeds + a pinch each of cloves and nutmeg.
Storage: In an airtight container in a cool, dark place. Blends are best used within 6 months; home-toasted and ground blends are most fragrant for 1-2 months.
Main countries: Lebanon · Türkiye · Saudi Arabia
Used in this book: Chicken Machboos (Emirati Spiced Chicken and Rice)Hawawshi Jerusalem Mixed Grill (Me'orav Yerushalmi)Chicken Kabsa Baked Kibbeh (Kibbeh bil Sanieh)Madrouba Mutabbaq Chicken Shawarma Black Lime Chicken Machboos Paella (Emirati x Spanish)Crispy Machboos Popcorn Chicken with Black-Lime Yogurt Hawawshi Cheese Quesadillas with Tahini-Lime Crema Hawawshi Puff Pinwheels with Tahini-Yogurt Dip Hummus bil Lahme with Spiced Beef and Pine Nuts Jerusalem Mixed Grill with Homemade Amba and Charred Onions Jerusalem Grill Golden Rice Bowl Kabsa Chicken Paella Kabsa Arancini with Daqqus Dip Kibbeh Smash Burger with Tahini-Garlic Sauce Crispy Kibbeh Muffin Cups with Garlic Yogurt and Pomegranate Saffron Madrouba with Bone-in Chicken and Crispy Onions Ginger-Sesame Madrouba Dakjuk (Emirati × Korean)Crispy Madrouba Patties with Dried-Lime Yogurt Dip Chicken Shawarma Tacos Shawarma Loaded Fries

Updated 2026-10-10