Baharat Spice Mix is a wonderfully different spice mix to have on hand. This blend is versatile, and can be used on grilled chicken, lamb, beef stews, and beans. I’m going to experiment with this spice mix in a dessert recipe very soon!
I found the recipe in “Jerusalem: A Cookbook” by Yotam Ottolenghi and Sami Tamimi. This blend has been a staple in my pantry ever since then. The original recipe called for whole spices that you grind. I modified this to make the recipe quicker to pull together.
If you like this Baharat Spice Mix, you’ll want to try these Jerusalem Meatballs too.
Baharat Spice Mix
Baharat Spice Mix is versatile, and can be used on grilled chicken, stews, a little pinch on scrambled eggs is very tasty!
Ingredients
- 2 tsp black pepper
- 2 tsp ground coriander
- 3 tbsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground allspice
- 2 tbsp ground cumin
- 2 tsp ground cardamom
- 1 tsp ground nutmeg
Instructions
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Whisk spices together and pour into an airtight jar. Enjoy!
Recipe Notes
This spice mix recipe may be multiplied as needed.
If you try this spice mix let me know what you use it in! I’d love to hear from you.
Jenny
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