Baharat Aka Middle East Mixed Spices The Real Mix Food

BAHARAT (MIDDLE EASTERN SPICE BLEND)

Steps:

• Heat a small skillet over medium-high heat and dry roast the whole spices/seeds (set aside the paprika, cinnamon and nutmeg) until they become very fragrant, about 3-5 minutes, tossing regularly to prevent scorching. Transfer them to a bowl and allow them to cool completely before grinding them in a spice or coffee grinder along with the paprika, cinnamon and nutmeg. Keep stored in an airtight glass jar.

BAHARAT AKA MIDDLE EAST MIXED SPICES - THE REAL MIX

Steps:

• Basically, just place all the spices except the paprika and nutmeg in a blender or adequate grinder and process until it becomes a powder.
• If necessary you can grind 1/2 cup at a time.
• Grate the nutmeg and blend this with the paprika into the spices.
• Store in an airtight jar.
• Generally in some areas, they lightly toast the spices in an oven to bring out more flavor.
• You can gain this also by putting the amount you're going to use, on a hot dry frypan and toast it for a few seconds before using.
• This not only makes the kitchen smell good, but brings out a richer flavor of any spice.
• *Note* You can also use ground spices, but using them whole is the authentic way.
• Four nutmegs come to about 1/4 cup ground.
• Be careful how much nutmeg you use; it's toxic in large doses.

KOFTAH

Steps:

• Mix all the ingredients together in a food processor to a fine, well blended, sticky texture.
• Roll the mixture in walnut sized balls and then flatten slightly.
• Koftah can be fried or preferably cooked on the barbecue grill.
• Serving options - sprinkled with lemon juice, or drizzled with tzatziki.
• Mix can be frozen prior to shaping or cooking.

BAHARAT

Steps:

• Grind peppercorns and berries, blend with rest. This stays good for several months in a jar.
• You can also make variations with paprika, coriander seeds, cassia bark, sumac, nutmeg, cumin seed or cardamom seeds.