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.