Baharat
A versatile spice mix to add exotic warmth to your meals everyday.
Baharat means 'spices' in Arabic and is the staple mix used in every home. It can be used as a marinade, added to casseroles, tagines, sauces or soups. We cook eggplant in Baharat to make a dip or spread. Coat chopped Mediterranean vegetables to cook on the barbeque.
Ingredients: 9 spices - our secret blendIdeas for Baharat
- Baharat goes especially well with lamb. Dust cutlets or roast lamb with Baharat and a little salt and allow to sit in the fridge for an hour before cooking.
- Rub Baharat onto lamb shanks before browning and adding to a casserole.
- Try Baharat rubbed onto fish before cooking or even added to a fish curry instead of curry powder.
- Use Baharat in a tomato sauce mixture for seasoning.
- When making the base of any warming soup (e.g. potato, parsnip, pumpkin etc), first fry the onions in olive oil and a teaspoon of Baharat before adding the vegetables and stock.
- Mix 1 tablespoon of Baharat with 3 cups of raw nuts (peanuts or mixed nuts), or cooked chickpeas, add 1 teaspoon of salt and then roast in the oven for some spicy salted nuts or chickpeas for appetisers.
- Mix 1 tablespoon of Baharat with 1 tablespoon of olive oil. Cube capsicums, eggplants and courgette and mix them in the Baharat marinade. Leave for 30 minutes before barbequeing.