“Baharat” simply means spices in Arabic, but often refers to a seven spice blend. Think of this one sort of like a Lebanese version of garam masala. The warm notes of coriander, cloves, cardamom, cinnamon, and nutmeg give the blend a lovely well-rounded flavor.
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. If I’m cooking with this spice blend (as opposed to just sprinkling it), I usually temper it in oil over low heat for about 1 to 2 minutes, which gives it a toastier flavor. But it’s also delicious sprinkled as-is.
Here are a few of my favorite ways to use baharat / seven spice:
- warak enab (Lebanese grape leaves)
- the best way to make falafel + a recipe
- vegetarian shepherd’s pie
- chicken shawarma
- sheet pan ras al asfour
- kuku sabzi inspired frittata
- shawarma platter
- potato chop skillet
- baked falafel crumbles + falafel salad
- shish kebab over an open fire
baharat (seven spice) + recipes
- Yield: just over 1 cup
- 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 teaspoon ground nutmeg (1 small nutmeg) – optional
- 1 teaspoon ground cardamom (8 to 9 cardamom pods)
Combine ground spices and store in a resealable container (preferably glass).
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 part ground nutmeg (optional)
1 part ground cardamom
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!