Baharat (Levantine 7-Spice Blend)
Baharat or Bharat, also known as Middle Eastern 7-Spice or Lebanese 7-Spice is a fragrant blend of spices that is commonly used in Middle Eastern, North African and Mediterranean cuisine. Though recipes vary from family to family and region to region, the most common 7 spices used to make this blend are coriander, allspice, cumin, cloves, black pepper, cinnamon and nutmeg. These spices are ground together to create a fragrant, flavourful mixture that is used to season a variety of dishes, including meats, vegetables, stews, soups, rubs, marinades and more.
The name “baharat” is derived from the Arabic word for “spices”. The word originates from the Indian name Bharata, an Indian emperor, as India was historically a large producer of spices. The Middle East and especially the Levant, was a gateway in the Spice Route from India to Europe. This is why many North African and Levantine recipes have similar flavour profiles to those from South Asia and why spices and blends like Za’atar spice, Shawarma Spice blend and Sumac are so important to the cuisine. The English naming will vary. Arabic 7-Spice, Lebanese 7-Spice, Levantine 7-Spice, Arabic Baharat, Baharat Spice Mix or just Baharat are common variations. I don’t like the usage of the word “Arabic” as this is a term that references language and not culture.
1 Tbsp. whole coriander seeds or 2¼ tsp. ground coriander
1 Tbsp. whole allspice berries or 2¼ tsp. ground allspice
1 Tbsp. green cardamom pods or 2 tsp. cardamom, freshly ground
1½ tsp. black peppercorns or 1 tsp. black pepper, freshly ground
1 Tbsp. cinnamon, freshly ground
In a spice grinder or using a mortar and pestle, grind whole coriander, allspice, cardamom, and peppercorns until finely ground.
Transfer to a small bowl. Add cinnamon and stir well to combine. Alternatively, combine pre-ground coriander, allspice, cardamom, black pepper, and cinnamon in a small bowl and stir well to combine.
Use immediately or transfer spice mixture to an airtight container in a cool, dark place until ready to use.
Makes 3 Tbsp.
Cook's Notes:
- For the best results, use high-quality ground cinnamon, or grind your own if you have a powerful spice grinder.
- This recipe can easily be scaled up to make a larger batch.
- The amount of bharat used per dish depends on personal preference and the dish itself. It's traditionally used generously, especially in rice dishes and for seasoning ground meat.
- Make-Ahead and Storage: Bharat can be stored in an airtight container in a cool, dark place, such as the pantry, for up to 6 months, though its flavor is most vibrant within the first week. Long-term storage will gradually mute the spices' aroma and intensity.
Storage:
- Like any other spice or blend, Baharat Spice Mix should be stored in an airtight container like a spice jar or mason jar in a cool and dark pantry or cupboard. The spice blend will remain fragrant for 6-12 months.
- If you’re worried that your spice blend has gone stale, give it a smell. It should be fragrant, earthy and sweet.
Serving Suggestions:
- Baharat Spice Mix is commonly used to flavour lamb, za’atar chicken, Musakhan (sumac chicken), Maqluba (upside down chicken and rice) and beef dishes and it is often used in the preparation of Beef kofta kebabs (as well as Chicken Kafta and Arayes), stews like Moghrabieh and other slow-cooked dishes.
- It is also a popular seasoning for grilled vegetables and can be used to add depth and flavour to soups, sauces and marinades. It is also used to flavour the filling for beef sambousek and spinach fatayer.
Nutritional Information:
Per serving: Calories: 85 | Fat 2g | Carbs: 21g | Protein: 3g