Baharat Mix

The universal spice of Middle East. Peppery and sweet, this spice mix awakens all your senses and gives pleases the soul. Everything becomes delicious and Arabic with just a spoonful of Baharat.


black pepper, coriander, cinnamon, cumin, allspice, cloves, nutmeg, green cardamom

Net weight: 50 g

    Middle Eastern cuisine

    Middle Eastern cuisine is a vibrant and diverse culinary tradition that has been shaped by centuries of history, culture, and geography. It is a fusion of various influences from the Mediterranean, Arabian Peninsula, Persian Empire and Ottoman Empire, among others. The food of the Middle East is renowned for its bold flavors, aromatic spices, and hearty ingredients.

    Middle Eastern cuisine has a long and complex history that can be traced back to ancient civilizations such as the Assyrians, Babylonians, and Persians. These ancient societies developed sophisticated agricultural systems, which allowed them to cultivate a variety of crops such as wheat, barley, and lentils. This abundance of food led to the development of sophisticated culinary traditions that relied heavily on grains, legumes, and vegetables.

    Over time, the Arab conquests of the 7th and 8th centuries spread Islam across the region, leading to the establishment of an Islamic culinary tradition. Islamic dietary laws, which prohibit the consumption of pork and alcohol, influenced the development of Middle Eastern cuisine, as did the Arabs’ nomadic way of life, which made portable, long-lasting foods such as dried fruits, nuts, and flatbreads a staple of their diet.

    Baharat spice mix is a flavorful blend that is a staple in Middle Eastern cuisine and beyond. It is a versatile seasoning used in a variety of dishes, from soups and stews to grilled meats and vegetables. One of the most common uses of Baharat is as a seasoning for grilled or roasted meats (lamb or beef). It is a key ingredient in dishes such as kibbeh, a popular Middle Eastern dish made with ground meat mixed with bulgur wheat and spices, and then shaped into balls or patties. Kibbeh can be fried or baked, and is served with yogurt or tahini sauce. Baharat is also used to flavor rice dishes, such as pilaf, or to add spice to vegetable dishes, such as roasted cauliflower or eggplant.

    Spiced meat with hummus and Bаharat

    • 500 g beef tenderloin (or lamb)
    • 1 tbsp. Baharat spice mix
    • 1 big onion
    • oil
    • parsley
    • pine nuts (optional)
    • 250 g boiled chickpeas
    • 3-4 tbsp. tahini
    • garlic
    • 1 tsp. cumin
    • lemon
    • salt and black pepper
    1. Cut the meat into small pieces.
    2. Finely chop the onion, garlic and parsley.
    3. Peel the chickpeas for a smoother hummus - put it in a deep bowl full of water, rub it between your palms and remove the skins that float on top (optional).
    4. Toast the pine nuts briefly in a dry pan.
    1. In a blender mix cooked chickpeas with 3-4 tbsp. tahini, garlic, juice of one lemon, 1 tsp. cumin, 1 tsp. salt and some cold water and stir to make hummus.
    2. Sweat the onion in 2-3 tbsp. oil, heated to medium temperature for 4-5 minutes with a pinch of salt.
    3. Add the meat and 1 tbsp. Baharat Spice mix. Cook for 3-4 minutes until the meat changes colour.
    4. Spread the hummus on a wide plate, making a well in the centre and place the meat and onion mixture in it.
    5. Serve sprinkled with parsley and toasted pine nuts. Drizzle with olive oil.

    Stuffed onions with rice and Bаharat

    • 4 big onions
    • 250 g basmati rice
    • 2-3 tbsp. sultanas
    • 1 grated tomato (about 200 g)
    • 2 tbsp. Baharat spice mix
    • 2 tbsp. tomato puree
    • 1-2 tbsp. pomegranate molasses
    • salt and black pepper
    • fresh mint and parsley
    1. Peel the onions and cut each one to the middle from one side only.
    2. Grate the tomato.
    3. Finely chop the parsley and mint.
    1. Place onions in boiling water for 8-10 minutes. Take them out, leave them to cool slightly and separate the layers.
    2. Combine rice, parsley and mint, garlic, tomato, 1 tsp. salt, 2 tbsp. Baharat Spice mix, raisins (optional) and the finely chopped inner layers of onion, not suitable for stuffing. Mix everything well.
    3. Stuff the cooked onion layers with the above mixture and wrap. Arrange on the bottom of a pot/deep frying pan and press with a plate.
    4. In a large bowl, mix 3 of cups water (or 1.5 cup broth and 1.5 cup water), tomato paste, pomegranate molasses and mix well.
    5. Pour the liquid over the stuffed onion, wait for it to boil, reduce the heat to a minimum, cover with a lid and cook for about 40 minutes.
    6. Serve sprinkled with finely chopped parsley.
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