Friday, 15 August 2014

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 lambfishchickenbeef, 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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7 comments:

  1. I'm lucky to have access to it and there's always some in my pantry although I've never made myself

    ReplyDelete
  2. Looks and sounds very much like our own Indian spice blends Archana...:)..I can almost guess what's coming with this..lol

    ReplyDelete
  3. Isn't it ingesting that spices used in this mix are everyday spices in Indian kitchens ! Nice aromatic spice mix. Looking forward to your recipe using this spice powder.

    ReplyDelete

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