This is a recipe for Baharat (also known as Lebanese 7 Spice), the fabulous Middle Eastern spice blend I love using in recipes but can be a bit tricky to find if you don’t have Arabic stores nearby. Luckily, it’s so easy to make and only calls for pantry staple spices!
THIS IS A QUICK FLICK RECIPE!
This is a “quick flick” recipe which are simple recipes for handy things like simple spice blends, sauces and sides. They are very straightforward to make so I’ve skipped all my usual bells and whistles so I can get more of these to you – because they are useful to have in your arsenal! ~ Nagi x
Baharat
Baharat – also known as Lebanese 7 Spice – is one of those magical Middle Eastern spice blends that instantly makes everything instantly more fabulous. It’s got a warm, earthy flavour and is typically made with a mix of spices like all-spice, cinnamon, cumin, coriander, cloves and nutmeg.
It’s a spice I’ve used in a handful of recipes (such as Pide and this quick Lebanese Pizza) and is the key spice flavouring for the Golden Saffron Rice Bake stuffed with Baharat Spiced Meat that I also shared today (pictured below). Because it can be a bit tricky to find sometimes here in Australia if you can’t get to an Arabic store (though Sydney – it’s sold at Harris Farms), I thought I’d share a Baharat spice mix recipe. You will know all the spices – they are common!
Ingredients in Baharat
Here are the spices you need to make Baharat. The exact blend of spices for Baharat varies from region to region and even from family to family, but the goal is always the same – a fragrant flavour that can transform even the most simple of things into something special.
My blend is based on this Baharat recipe from the website Silk Road Recipes, tweaked a bit to more closely replicate the flavour of the store bought Baharat spice blends I use.
The making part is as straight-forward as you’d expect – just mix!!! Then store in an airtight container in a cool dry place.
How to use Baharat spice blend
Once you have a jar in your pantry, you’ll start reaching for it all the time! Sprinkle it on vegetables then roast, or a protein like chicken, lamb chops or fish then pan fry or BBQ. Use it in place of the spices I list in Middle Eastern and Arabic koftas such as these Lamb Koftas, Fish Koftas, Arayes or these Tray Bake Lamb Kofta Meatballs (ie add up the total quantity of spices in these recipes then use just Baharat instead – don’t include salt)
Hope you enjoy! – Nagi x
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Baharat (aka Lebanese 7 Spice)
Servings0.25 cup
Tap or hover to scale
Ingredients
LARGE BATCH (makes ~1/4 cup)
SMALL BATCH (makes 3 3/4 teaspoons)
Cook ModePrevent screen from sleeping
Instructions
Mix the spices together in a small bowl.
Store in a airtight jar for 3 months in a cool dry place, though note the shelf life will be limited to the freshness of your spices.
