Baharat, Lebanese Spice Powder Recipe
by Tarla Dalal
Added to 70 cookbooks
This recipe has been viewed 75705 times
Every cuisine has its own set of spice powders, which give the dishes of that cuisine a characteristic flavour and aroma. Like Indian cuisine has its Garam Masala , Pav Bhaji Masala or Sambhar Masala , one of the famous spice powders of Lebanese cuisine is the Baharat, a tongue-tickling mix of pepper, red chillies, cinnamon, cloves and several other spices.
A pinch of Baharat is enough to add an intense flavour and irresistible aroma to various Middle Eastern dishes including soups, curries, stews and sauces like Borëk , Mashkool Rice , Chick Pea Soup , Mixed Vegetable Stew , Spinach and Cheese Sambousik , Arabic Salad , Zucchini and Carrot Clear Soup and Stuffed Zucchini .
- Combine the black peppercorns, dry red chilli flakes, coriander seeds, cinnamon, cumin seeds and cloves in a broad non-stick pan and dry roast on a medium flame for 3 minutes, while stirring continuously.
- Add the nutmeg powder, dry ginger powder, cardamom powder and sauté on a medium flame for 30 seconds. Cool completely.
- Once cooled, blend in a mixer to a fine powder and store in an air-tight container.
- Use as required.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.