Baharat
It translates simply as: spice. A staple seasoning in Arab cuisine. My version, characterized by the addition of allspice, is specific to the Levant region.
Ingredients
1 tablespoon whole black peppercorns
1 tablespoon whole allspice berries
1 teaspoon whole coriander seeds
1/2 teaspoon ground cumin (or 1 level teaspoon whole cumin seeds)
1 heaping teaspoon paprika (I used 1 teaspoon sweet paprika and the rest hot)
How to prepare baharat
- Place all the whole spices in a pan and toast them (without oil) for about 2 minutes over high heat, until they become fragrant.
- Add all the spices to a coffee grinder and grind until you get a fine powder. Let the mixture cool down.
- Store in a closed jar.
Baharat
