Baharat Mixes

This is a list of the ingredients each spice mix contains. You must mix or grind them together and store in a cool dark place. A glass container is best and use as needed.

Arabic Baharat(Arabic spice mix):
2 tablespoons fresh ground black pepper
6-1/2 teaspoons paprika
4-1/2 teaspoons ground cumin
1 tablespoon ground coriander
1 tablespoon ground cloves
1/4 teaspoon allspice
1/2 tablespoon ground cinnamon
1/2 teaspoon ground cardamom

Turkish Baharat:
2 tablespoons fresh ground black pepper
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon ground mint
1 tablespoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon ground cardamom
pinch of ground cinnamon

Levant Baharat:
1/4 cup black peppercorns
1/4 cup allspice berries

Syrian Baharat:
2 teaspoons allspice
1 tablespoon cinnamon
1-1/2 teaspoons cloves

Tunisian Baharat:
1 teaspoon ground cinnamon
1 teaspoon dried rose petals
1 teaspoon black pepper

Gulf aka Khaleeji Baharat:
1 tablespoon red pepper
1-1/2 teaspoon cumin
1-1/2 teaspoon cinnamon
1-1/2 teaspoon ground (dried/black lime or lemon)
1 teaspoon cloves
1 teaspoon black pepper
1 teaspoon ground cardamom
1/4 teaspoon allspice
1 teaspoon ground coriander
1/2 teaspoon saffron threads
1/4 teaspoon turmeric
1/2 teaspoon kholengan

Chinese Five-Spice:
2 tablespoons ground star anise
2-1/2 teaspoons ground fennel seeds
1-1/2 teaspoon ground cassia
1/2 teaspoon ground Sichuan or black pepper
1/4 teaspoon ground cloves

Dukkah:
2/3 cup toasted white sesame seeds
1/3 cup toasted coriander seeds
2-1/2 tablespoons toasted ground cumin
1/2 teaspoon toasted black pepper
1 teaspoon salt
1/4 cup roasted and peeled pistachios
1/4 cup roasted and peeled hazelnuts

11 Responses to Baharat Mixes

  • WOW!!!!! ..and I always bought the “Mixed Spice” packet from the Arab grocer… I had no idea there were so many types… Thanks for taking the trouble of posting these!! I’ve learned something helpful today!! :D

  • what an awesome reference page for quick spice mixes!

  • I am almost new to Arabic cooking although I love Arabic foods..and i haven’t been able to recreate tastes because I was missing on the spices..your page is a treasure blog ..thank you so much for putting forward such valuable information… Jazzak Allah hu khair
    I wish I could take cooking classes from you:)

    • Yes, when it comes to Arabic cooking the spices are everything you must have cardamom, cumin, cinnamon and coriander at least. I am so glad that you find this site useful and if I can learn to cook this food then inshAllah so can you.

  • MashAllah , so useful toknow all of this, i hope to make them and incorporate them in my cooking.

  • Dear Noor, what a great resource! My family live in NY and my son In 7th grade, 12 years old, is working on a project about Saudi Arabia. we all need to bring foods to taste and share, so your blog is wonderful! I think we are going to make your PISTACHIO-stuffed daTes and the chicken dish with the milk and rice. WHAT’S that called? Thank you so much.

    • Thank you so much an it really makes me so happy to learn that this little blog is helping someone. The milk and rice dish is called saliq sounds like sa (as in SUds) leeq (like leek) so SULEEK (no sue, but SUds).. Hope that helps and that dish is very good. You know I never had Arabic food before I met my husband and I was a pretty picky eater. Also, you can pretty much stuff dates with anything and call it Saudi lol.

  • thanks, noor. i grew up in mississippi, and we had dates stuffed with cream cheese and pecans as a special holiday treat. did you ever have those?

    • You know I never had a date before I became Muslim. Dates are not common in my area heck a lot of things are not like for example eggplants, mint, etc. I found so many goodies once I left my town lol.

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