Baharat spice blend

Baharat

Baharat is a North African spice mix used in Lebanon, Syria, Israel, and Jordan, Baharat simply means "spice" in Arabic. This blend is often used to season lamb but is an all-purpose flavour enhancer useful for fish, chicken, beef, tomato sauces and soups. It’s a great addition to lentil dishes, pilafs and can even perk up plain old meatloaf. We find it useful as a rub for virtually anything on the barbeque. A traditional baharat mixture is used similarly to the way Indians use garam masala and may be used as a final flavour booster after a meal has been prepared. It is also commonly added to the pan with a little butter to disperse flavours before frying.

The Turkish style baharat is similar to the Arabic versions but often includes mint. Chefs in Turkey use this blend as an all-purpose seasoning for meat dishes such as kofte, grain pilafs, and vegetable dishes. Excellent as a rub on lamb prior to grilling, it also has an affinity for eggplant, or you may even try perking up your next batch of ratatouille with these flavors of Turkey. Cassia, nutmeg, cumin, coriander and black pepper round out this blend.

Recipes for Baharat
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Baharat
2 tbsp fresh ground black pepper
2 tbsp paprika
2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground cloves
1 tsp nutmeg
1 tsp ground cinnamon
1/2 tsp ground cardamom

Turkish Baharat
2 tbsp fresh ground black pepper
2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground mint
1 tbsp ground cloves
1 tsp nutmeg
1/2 tsp ground cardamom
pinch of ground cinnamon

Levant Baharat
1/4 cup black peppercorns
1/4 cup allspice berries

Syrian Baharat
2 tsp allspice
1 tbsp cinnamon
1 1/2 tsp nutmeg
1 1/2 tsp cloves

Tunisian Baharat
1 tsp ground cinnamon
1 tsp dried rose petals
1 tsp black pepper

Kebsa spices (i.e. Gulf baharat)
1 tbsp red pepper
1 1/2 tsp cumin
1 1/2 tsp cinnamon
1 1/2 tsp ground loomi (dried lime)
1 tsp cloves
1 tsp black pepper
1 tsp ground cardamom
1 tsp nutmeg
1 tsp ground coriander
1/2 tsp saffron threads

GRILLED CHICKEN KEBAB WITH BAHARAT SPICES
The popular grilled chicken kebabs of Lebanon and Syria, called shish tawuq in Arabic are probably of Turkish origin, from the Turkish word for chicken, tavuk. As with so many grilled foods in the Arab world, this preparation is traditionally served at special grill restaurants in Lebanon. Every cook uses, it seems, a different spice blend, so I give you some options to play with. Serve these hot as a passed appetizer or at a sit-down dinner or meze party. If you are serving it as a passed appetizer, use 6 or 8-inch wooden skewers with fewer pieces of meat on them. You may have to cut the skewers down to size.

Ingredients:
2 pounds skinless, boneless chicken breasts, trimmed of any fat and cut into cubes
1/2 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 small onion, grated
1/2 teaspoon freshly ground cinnamon
1/2 teaspoon freshly ground cardamom seeds (from about 20 pods)
1 teaspoon dried or fresh thyme leaves
Salt and freshly ground black pepper
1 teaspoon freshly ground cumin seeds, optional
1 teaspoon Baharat spice mix
1/2 teaspoon paprika
10 (10-inch) wooden or metal skewers

Preparation:

Marinate the chicken cubes in a glass or ceramic bowl or pan with the olive oil, lemon juice, onion, cinnamon, cardamom, thyme, salt, pepper, cumin, if using, Baharat, and paprika for 6 hours, covered, in the refrigerator, turning the cubes occasionally.

Preheat a gas grill for 15 minutes on high or prepare a hot charcoal fire. Skewer the chicken cubes so they touch each other but do not press against each other. If possible, use a skewer rack so the chicken grills without touching the grilling grate. Grill until golden brown, 20 to 30 minutes, turning frequently. Serve hot.

LEBANESE LAMB AND BEAN STEW WITH BAHARAT SPICES
Cinnamon, clove, cumin, and other spices perfume your house as this cooks.

Ingredients:
1 lb dried navy beans, picked over and rinsed
2 lb boneless lamb shoulder or boneless leg of lamb, trimmed of excess fat and cut into 1 1/2-inch cubes
1 tablespoon plus 1 teaspoon baharat
9 cups water
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, finely chopped
2 teaspoons salt
3/4 teaspoon black pepper
3 tablespoons tomato paste

Accompaniments:
spiced basmati rice, grilled pita bread

Preparation:
Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.

Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more. Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes. When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.

Note: Stew can be made 3 days ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat in a 5- to 6-quart pot over moderate heat.

Makes 8 servings

LAMB KOFTE WITH GARLIC YOGURT SAUCE AND BAHARAT SPICES

Ingredients:
For sauce
1 cup plain yogurt (preferably whole-milk)
1 teaspoon minced garlic
For köfte
2 slices firm white sandwich bread, torn into pieces
1 lb ground lamb
1 small red onion, minced or grated
1/3 cup finely chopped fresh parsley
1 tablespoon baharat spice mix
1 1/2 teaspoons Maras pepper flakes*
1 1/2 teaspoons Urfa pepper flakes*
2 teaspoons salt

Accompaniment: 16 soft lettuce leaves for wrapping (optional)

Special equipment: 16 (10-inch) wooden skewers

Note: Substitute 2 teaspoons Aleppo pepper or 1 tsp hot pepper flakes for both Maras and Urfa pepper flakes if they are unavailable

Preparation:
Make sauce: Stir yogurt with garlic and salt to taste.

Make köfte: Cover bread with water in a bowl and soak 30 minutes, then squeeze bread to remove as much moisture as possible.

Prepare grill while bread soaks.

Transfer squeezed bread to a large bowl and add remaining köfte ingredients, then mix well with your hands until thoroughly blended. Divide lamb mixture into 16 portions and form each into a ball. Roll each ball into a 7- to 8-inch-long "cigar," rolling first between your hands and then on a work surface (be sure the köfte are thin enough for even cooking). Slide a skewer lengthwise through center of each köfte.

Grill on oiled grill rack, turning over once, until golden and just cooked through, 4 to 6 minutes. Serve warm with yogurt sauce.

Note: Köfte can be broiled on a baking sheet 5 inches from heat, turning over once.

Makes 4 to 6 servings.