Elizabeth's Kitchen Diary

cooking up a storm at the edge of the world

Baharat – A Middle Eastern Spice Blend

Published on November 13, 2015 • Last updated January 28, 2019 by
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 A recipe, review and giveaway in collaboration with Cole & Mason.

Baharat - A Middle Eastern Spice Blend

Once you start cooking with whole freshly toasted and ground spices you can never go back to the ready ground variety. The difference it makes to the flavour of a dish is astounding.

As soon as you grind spices they begin to lose their potency.

As the celebrity chef Tony Singh said recently during his cookery demonstration at The Shetland Food Fair, “Spices add drama, colour and flavour to food.”

So why would you use stale spices?

Cole and Mason Spice Mill

For years I’ve been toasting and pounding my spice mixtures in a mortar and pestle, preparing just the amount needed for the dish I am making.

However, Cole & Mason have produced a fantastic little spice mill which means you can prepare up to three different blends of whole spices and grind just what you need on the day. Your spices stay fresh, and you only need to measure out ingredients once in awhile.

The Cole & Mason Kingsley Stainless Steel and Glass Herb & Spice Mill comes with three small removable glass jars with lids and a stainless carbon steel mechanism with a lifetime guarantee. Its adjustable grind means you can grind your favourite spice blends just the way you like them.

Baharat - A Middle Eastern Spice Blend

Bahārāt is the Arabic word for ‘spices’.

There are many different recipes out there for baharat, and this recipe is my adaptation (using whole spices) of my mother-in-law’s recipe. She explains,

You would use it almost like you use a curry spice mixture. I like to add it to kebabs, traditionally with minced lamb meat but ordinary mince is fine, use it in a casserole (like a beef stew). Use lamb, beef (beef strips) or chicken – fry meat  in butter to brown well and then add the baharat and keep stirring and frying for a few minutes before adding vegetables and liquid – cook on the lowest heat for a long time, one or two hours (or even longer)  depending on type of meat, it should fall off the bone. It can be used in almost any recipe where you add a bit of spice, the amount of spice depends on how much heat you like.

I’ve just taken a leg of Shetland lamb out of the freezer to defrost for Sunday dinner, and I will be seasoning it with this spice mixture before slow roasting it.

Baharat - A Middle Eastern Spice Blend

Baharat

A Middle Eastern spice blend used as a seasoning or condiment.
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Print Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 jar
Author: Elizabeth

Ingredients

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Instructions 

  • Toast the coriander and cumin seeds in a dry pan over a medium heat until they start to pop and release their aroma.
  • Leave to cool and then add to the spice jar with the remaining ingredients. Shake well and grind as needed!

Notes

Replace the paprika with a few dried red chilli peppers for a more fiery kick!

GIVEAWAY

Cole & Mason have kindly offered the opportunity for one of my UK readers to win one of their Cole & Mason Kingsley Stainless Steel and Glass Herb & Spice Mill sets RRP £24.99.

HOW TO ENTER

For your chance to win a Cole & Mason Kingsley Stainless Steel and Glass Herb & Spice Mill worth £24.99 enter using the Rafflecopter form below. Come back and tweet about the giveaway every day for more chances to win!

TERMS & CONDITIONS

This giveaway is open to UK entries only. Entrants must be age 18 or over. The winner will need to respond within 30 days of being contacted; failure to do this may result in another winner being selected.

The prize is offered and provided by Cole & Mason. The prize is to win a Cole & Mason Kingsley Stainless Steel and Glass Herb & Spice Mill worth £24.99. There is no cash alternative and the prize is not transferable.

There is no entry fee and no purchase is necessary to enter this giveaway. The promoter (Elizabeth’s Kitchen Diary) reserves the right to cancel or amend the giveaway and these terms and conditions without notice.

Entry into our giveaways will be deemed as acceptance of these terms and conditions.

If you need some help using Rafflecopter, here’s a quick clip to show you how. Rafflecopter will pick the winner at random from all the entries received. I will be verifying entries and any automated entries or those who have claimed they have made the mandatory blog post comment and really haven’t will be disqualified. It’s mandatory!

Closing date is midnight (that’s 00:00 hours, 12 am on Sunday night/Monday morning) on Monday 14 December 2015 (GMT) and the winner will be announced shortly afterwards.

a Rafflecopter giveaway

OTHER SPICE BLENDS YOU MIGHT LIKE
Garam Masala by Simply Sensational Food
Five Spice Powder (great for making a quick sticky brown sugar glaze for pork) by Elizabeth’s Kitchen Diary
Sub-ah b’har Seven-Spice Mix (used in Middle Eastern Spiced Camp Fire Chickpeas) by Elizabeth’s Kitchen Diary

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This is a paid recipe post commissioned by Cole & Mason. All thoughts and opinions expressed are our own. This post also contains an Amazon affiliate link, highlighted in orange, which means if you click through and make any purchase at all via Amazon we will get a small commission and you will be helping to support our family.

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About Elizabeth

Solivagant. Foodie. Calls Shetland home.

Reader Interactions

Comments

  13. Fiona K

    My husband is originally from India (but raised in decidedly unexotic Nottingham!). He makes his own garam masala mix which he uses in fabulous curries.

    Reply

  94. Andy Kadir-Buxton

    Vindaloo Dry spice Mix Recipe

    1. Cumin powder: 10 teaspoon

    2. Coriander powder: 8 teaspoon

    3. Turmeric powder: 2 teaspoon

    4. Fenugreek powder: 2 teaspoon

    5. Dried Ginger powder: 2 teaspoon

    6. Cinnamon powder: 1 Tablespoon

    7. Ground Cloves: 1 Tablespoon

    8. Ground Black pepper: 1 Tablespoon

    9. Ground Cardamom: 1 Tablespoon

    10. Hot Cayenne Pepper powder: 8 teaspoon

    11. Hot mustard powder: 4 teaspoon

    12. Degi Mirch: 4 teaspoon

    Yield: 17 Tablespoons and 1 teaspoon

    Good for 4 pounds of Meat or Vegetables

    Reply

  113. Ian Goodyear

    I was a bit boring actually. Using herbs and spices from jars and my favourite one then was Italian Spices, but recently have been experimenting more and have discovered Baharat which has livened up a few meals

    Reply

  168. Rose Elise

    When I lived in the States, you could always buy ‘Pumpkin Pie Spice’ blend this time of year, and it’s delicious added to other foods besides pumpkin pie!

    Reply

  183. rebecca beesley

    i love the mixed spice used in christmassy things and in carrot cake (a mix of cinammon, nutmeg, allspice, mace, coriander, ginger)

    Reply

  211. Tracey Peach

    I have to admit I don’t use spice much in cooking, There are so many & I don’t know where to start!. I will take note of what everyone else likes & give them a try 🙂

    Reply

  215. Umber Phoenix

    your images make it looks so yummy! Im not a spice person at all other than a bit if salt and vinigar, maby i should branch out a bit.

    Umber x

    Reply

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