Cookbook:Baharat
| Baharat | |
|---|---|
| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Spice | Middle Eastern cuisines
Baharat (literally "spices") is a spice mixture typically used in the countries surrounding the Arabian Gulf.[1] It is said to be the most-used spice in Arabic cuisine.
Composition
editAlthough the exact composition of baharat depends on the region and the cook, it generally includes cloves, paprika, cardamom, cumin, coriander, black pepper, nutmeg, and cinnamon.[1] Mint may be included in Turkish variations, and North African blends may include dried rosebuds.[1] Sumac, saffron, turmeric, and chili may also be added.[1] These spices may be toasted before grinding into a fine powder.
Use
editBaharat is a multipurpose spice blend, used much like garam masala is in other cuisines.[1] It can be rubbed onto meats, used to flavor dishes, or sprinkled on dishes after serving.