My recipe for beata’t tdamata (eggs fried in tomato) calls for a mixture of black pepper, cumin, and paprika. This Lebanese baharat (“baharat” simply means spices in Arabic, but often refers to a spice blend) is just a slightly more complicated version of that combination. The added warm notes of coriander, cloves, cardamom, cinnamon, and nutmeg give the blend a lovely well-rounded flavor. Think of it as Lebanese garam masala.
A spice blend is the kind of thing that you make in a big batch and use over the course of a several months to a year (it will last closer to a year if stored in a sealed glass or stainless steel container). While it takes a small amount of effort up front, you’ll reap the benefits for a long time. This spice blend works perfectly with beata’t tdamata, hummus, labneh, falafel, potato chop, salad dressings, marinades, dry rubs, lentil soup, or anything else that needs a little extra something—visit my baharat archives for more ideas. If I’m cooking with this spice blend (as opposed to sprinkling it on something right before serving), I usually temper it in oil over low heat for about 1 to 2 minutes, which gives it a toastier flavor.
baharat : seven spice blend
- Yield: just over 1 cup
Ingredients
- 1/4 cup ground black pepper (3 tablespoons + 2 teaspoons whole peppercorns)
- 1/4 cup ground paprika
- 1/4 cup ground cumin seeds (1/4 cup whole cumin seeds)
- 1/4 cup ground coriander seeds (1/4 cup + 1 tablespoon whole coriander seeds)
- 2 tablespoons ground cloves (2 tablespoons + 2 teaspoons whole cloves)
- 2 teaspoons ground cinnamon (2 1/2 inch cinnamon stick)
- 1 teaspoons ground nutmeg (1 small nutmeg)
- 1 teaspoon ground cardamom (8 to 9 cardamom pods)
Instructions
Combine ground spices and store in a resealable container (preferably glass).
Notes
If you’d like to make a larger batch, here are the ratios:
12 parts ground black pepper
12 parts ground paprika
12 parts ground cumin seeds
12 parts ground coriander seeds
6 parts ground cloves
2 parts ground cinnamon
1 parts ground nutmeg
1 part ground cardamom (green cardamom pods)
don’t we have to toast the spices?
That step is totally optional (I mean, depending on who you talk to), but always a good option if you have the time. If you plan to toast the spices, it’s best to do so in a dry pan before grinding them.
Katie I want to thank you for giving me this opportunity to share this Biryani recipe with everyone
Thank you for sharing your recipe with everyone and for taking the time to teach me how to make it! People are going to love it!