Arabic & Levantine Pantry Guide
What is baharat? The classic Arabic spice blend explained
Baharat simply means "spices" in Arabic and refers to the warm, fragrant house spice blend used to season meat, poultry, rice and vegetable stuffings. Typical blends combine allspice, black pepper, cinnamon, cloves, cardamom, coriander, cumin and nutmeg.
What is in baharat and how does it vary by region?
At the heart of baharat are sweet-warm aromatics rather than fiery chillies: allspice berries, black pepper, cassia cinnamon, cloves, green cardamom, coriander seeds, cumin and nutmeg. In Syria, Lebanon, Palestine and Jordan, the everyday household baharat is most often the seven-spice blend (sabaa baharat), which is dark brown and rich in allspice and cinnamon. In Iraq and the Gulf states, baharat mixtures (including kabsa spice) frequently add turmeric, dried black lime (loomi), ginger and mild paprika, giving rice dishes a golden hue and a subtle citrus note.
Which dishes use baharat?
A spoonful of baharat seasons minced lamb or beef for kofta kebabs, kibbeh shells and fillings, daoud basha meatballs and the spiced rice tucked inside stuffed vine leaves, courgettes and aubergines. It also scents the stock and rice for layered maqluba, roasted chicken over freekeh and spiced meat pilafs. For street-food classics like chicken or beef shawarma and Gulf kabsa, cooks use tailored baharat blends with extra cardamom, garlic or loomi.
