Syrian Baharat

By Rebecca Zicarelli
January 25, 2016
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Syrian Baharat

Author Notes:

There are many versions of Baharat, which (I've read) means spice. It's a mixture that cooks make or purchase, and add to their dishes; often providing that essential something that makes a dish stand out as "Middle Easatern." This is a Syrian version; I use it in braises, mixed with salt to dry-brine meats, and in pilafs.

Rebecca Zicarelli

Makes: a small jar of spice blend

  • 2 teaspoons allspice berries
  • 2 teaspoons whole peppercorns
  • 1 teaspoon whole cloves
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon cinnamon
  1. Toast the allspice, peppercorns, cloves, cumin, and coriander over lower heat until fragrant, taking care not to burn them. When they're toasted, add the nutmeg and cinnamon to the pan to lightly toast them, and remove from heat. Let cool completely.
  2. In a morter and pestle or spice grinder, grind the spice mixture until it's a fine powder. Store in a tightly-sealed jar.

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