Baharat

A pungent and versatile spice blend that is believed to originated in North Africa, Baharat is now widely used in Arabic and Turkish cuisine. Baharat loosely translated from Arabic means herb or spice.

It adds a nuance of the exotic and fills the head with diverse aromas. It is not hot yet it conveys all of the aromatic fragrances of everything that is spice.

Brazen Baharat is a beautifully balanced blend of whole spices, with a woody bouquet, deep pungency and apple-like fruitiness. The flavour is round and full bodied, sweet and astringent, with a slight pepper bite; delicately balancing spicy, sweet, bitter, hot, smoky, floral and pungent. No single flavour dominates yet all make their own distinctive appearance.

Use Baharat in stews, kebabs, vegetable and lentil dishes, soups, tagines, dips and in grills.

Baharat does wonders when paired with a long slow cooked lamb shoulder or casserole, added at the beginning and then adding an extra pinch towards the end of the cooking process for a little lift.

Virtually any food that can be barbecued (of the savoury kind of course) will benefit from a Baharat rub or marinade.

Sprinkle on roast potatoes to take you on an exotic journey. Add it to your next batch of Baba Ghanouj or Hummus for an extra layer of flavour.

Because Baharat pairs well with eggplant, zucchini, and tomatoes it is a perfect blend to add to ratatouille.

Baharat goes with, but is not limited to, the following:

Lamb, chicken, beef, pork, oily fish such as salmon, lentils, rice, couscous, garlic, lemon, cucumber, eggplant, zucchini, pine nuts, mint, yoghurt, sesame seeds.

Methods of preparation:

Grilling – rub onto food and then grill before serving.

Stir frying / stews – heat spice blend in oil to release more flavour and add the rest of the ingredients.

Marinade – mix with either yoghurt, lemon, or oil, and then use to marinate the meat, poultry or fish prior to cooking.

Go easy when using Baharat with fish– a little goes a long way and too much may overpower the flavour of the fish.