Derived from the Arabic word for black pepper, baharat simply means “spices” in Arabic. Baharat usually contains hot spices (such as paprika, chiles, and black pepper), sweet spices (such as allspice, cloves, cinnamon, nutmeg, and cardamom), warm spices (such as cumin and coriander), and resinous herbs (such as savory and mint). In North Africa, crushed dried rose petals may appear in the mix. It flavors lamb, beef dishes, and tomato sauce.
For Turkish baharat:
- 1/4 cup pickling spice
- 2 tablespoons ground black pepper
- 2 tablespoons dry savory
- 4 teaspoons dry mint
- 4 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
For Tunisian baharat:
- 1 part ground cinnamon
- 1 part crumbled dried rose petals
- 1 part ground black pepper
- Grind together 1/4 cup pickling spice, 2 tablespoons ground black pepper, 2 tablespoons dry savory, 4 teaspoons dry mint, 4 teaspoons ground cumin, 2 teaspoons ground cinnamon, and 2 teaspoons ground nutmeg.
To make Tunisian baharat:
- Combine equal amounts ground cinnamon, crumbled dried rose petals, and ground black pepper.
This recipe, while from a trusted source, may not have been tested by the CHOW food