Baharat ~ A Spice Powder from Middle East

Let's make Baharat a spice mix, we Indians never seem to get enough of  spice mixtures ;).

According to Wikipedia,

 "Bahārāt   is a spice mixture or blend used in Arab cuisine, especially in the Mashriq area, as well as in Turkish and Iranian cuisine. 

Bahārāt is the Arabic word for 'spices' (the plural form of bahār'spice'). The mixture of finely ground spices is often used to season lamb, fish, chicken, beef, and soups and may be used as a condiment."

I loved the aroma of the spices in it. 

Baharat

Cuisine: Middle Eastern

Recipe Source: The Daring Gourmet

Ingredients:

• 1 tblspn kali mirch/ pepper corns
• 1 tblspn jeera/cumin seeds
• 2 tsp dhania/ coriander seeds
• 1 tsp laung/cloves
• ½ tsp elichi/cardamom seeds
• 1½ tblspn chilli powder
• 1 tsp dalchini/cinnamon, ground
• ¼ tsp jaiphal/nutmeg, ground

Method:

• Heat a small kadhai/wok over low  heat and dry roast stirring   the pepper, cumin seeds, coriander seeds, cloves, cardamom  till  you get a delicious aroma.( technically the stirring has to be occasionally but I prefer to do it continuously).
•  Once you switch off the gas add the dry powders and let the mixture stand till the spices cool completely.
• Grind in the chutney bowl of the mixer or spice or coffee grinder to a fine powder.
• Store in an airtight glass jar.

This goes for the August Week 3, Cooking from Cookbook Challenge  Group

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