Baharat Spice Blend Food

BAHARAT SPICE BLEND

Steps:

• Combine all the ingredients together till well mixed.
• Store in an airtight jar and keep away from direct sunlight.

BAHARAT

Steps:

• Grind all spices and mix in equal proportions.
• If you want to make a larger volume just increase everything to that amount.
• Store in a sealed container or jar for up to a few months or longer. The more time that has passed, the less pungent the spice blend will be, but still totally usable. Dishes may require just a touch more or less baharat than a recipe calls for depending how long it has been stored or if it was ground from whole spice or pre-ground. As with any spice, adjust to taste when adding to any dish.

BAHARAT CHICKEN AND RICE

Steps:

• Mix paprika, black pepper, cumin, coriander, loomi, sumac, cinnamon, cloves, nutmeg, green cardamom, and black cardamom together to make baharat spice mixture. Set baharat blend aside.
• Combine cilantro, 2 tablespoons olive oil, and lemon juice in a resealable plastic bag. Add 1 tablespoon baharat blend. Add chicken pieces, seal, and shake. Marinate in the refrigerator at least 4 hours.
• Meanwhile, place rice in a large bowl and cover with fresh water. Soak at least 1 hour. Rinse and drain and return to the bowl. Add cashews, almonds, raising, and pistachios. Stir in 1 tablespoon baharat blend. Mix well and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Heat 2 teaspoons olive oil in a Dutch oven or tagine over medium heat. Add shallot and cook until translucent, 1 to 3 minutes. Turn off heat. Add rice mixture and toss to coat.
• Remove cilantro from the bag with the chicken. Pour marinated chicken on top of the rice in the Dutch oven; reserve bag. Pour broth into the bag and shake gently; pour over the chicken and rice. Cover Dutch oven.
• Bake in the preheated oven until rice is soft and chicken is no longer pink in the center and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

BAHARAT SPICE + VIDEO

Steps:

• Toast the cinnamon sticks, black peppercorns, cumin and coriander seeds in a sauté pan. Remove from the heat and add to a spice or coffee grinder to create a powder. Set aside and allow to cool.
• In a small bowl, add the sumac, paprika, allspice, cardamom, clove, and nutmeg. Whisk in the ground, toasted spices and transfer to a glass container with a tight fitting lid.
• Store in your spice cabinet and it will last about 3 months, after that the potency diminishes. Makes about 3/4 cup.

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 SPICE MIX

Steps:

• Put the whole spices in a small pan and heat until fragrant, stirring so they don't burn. Cool, then grind with a spice grinder or pestle and mortar. Stir in remaining spices and store in an airtight jar.

BAHARAT

Steps:

• Combine paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a bowl and mix well. Store in an airtight container for up to 6 months.

LEBANESE 7 SPICE BLEND (SABAA BAHARAT)

Steps:

• Bloom the spices in a large, dry (no oil) skillet. To do this, break up the cinnamon into smaller pieces and then add all the whole spices to a pan over medium heat and stir constantly until the spices begin to "pop" and smell fragrant (3-5 minutes).Alternatively, you can spread the spices across a baking tray and bake in a preheated oven for 5-7 minutes at 360ºF/180ºC.
• Transfer them to a bowl to cool down slightly.
• Transfer the spice mixture to either an electric coffee/spice grinder OR a high-speed blender (though a larger batch will be needed to work in a blender). Grind into a powder.For a machine-free alternative, you can use a mortar and pestle to manually grind the spices into a powder consistency.
• Sieve the mixture for a fine powder. If you have enough larger pieces remaining, you can re-grind them once more.
• Transfer the spice blend to an airtight glass container. It can help to use a funnel.

BAHARAT

Steps:

• Place the allspice, coriander, cumin, cinnamon, cloves, black pepper and nutmeg in a small bowl and stir to combine using a small spoon. Transfer to a glass jar with a tight lid and store in a cool, dry place for up to 6 months.

BAHARAT BLEND

Steps:

• Place all the ingredients in a spice grinder, clean coffee grinder, or mortar and pestle, and grind until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.

BAHARAT SPICE BLEND

Steps:

• Put the whole spices in a small pan and heat until fragrant, stirring so they don't burn. Cool, then grind with a spice grinder or pestle and mortar. Stir in remaining spices and store in an airtight jar.

BAHARAT

Steps:

• Place all spices in a small bowl and stir to combine using a small spoon. Transfer to a glass jar with a tight lid and store in a cool, dry place for up to 6 months. Enjoy

SHAWARMA SPICE BLEND

Steps:

• In a medium size mixing bowl, whisk all of the spices together.
• Store in a mason jar or airtight container for up to 6 months
• Use about 1 Tablespoon of the shawarma mix per 1 pound of meat, or make it into a marinade (see post above)

BAHARAT SPICE BLEND

Steps:

• Just mix all the spices thoroughly. Store in an airtight container in a cool, dry pantry. This spice blend can be stored for up to 6 months, depending on the age of the spices used.

BAHARAT SPICE BLEND

Steps:

• Add all spices to a bowl, then stir to combine.