About 

Baharat is the Arabic name for “spice mixture” and is often referred to as Lebanese Seven Spices. The earliest origins of the Baharat are associated with the significant role Arab spice traders played in the Ancient World. It features in Middle Eastern cuisine predominately in the Gulf States and Northern Africa. Baharat is an exotic blend of spices which varies from region. Baharat has a warming fragrant character predominately from the pepper, cumin, cloves, and cardamom.

Uses & Ideas

Baharat adds vibrant flavour to quickly grilled items like lamb cutlets, steaks, chicken pieces, seafood, eggplant, or zucchini. Lightly rub the item in olive oil, season with the Baharat on both sides (add salt if desired), cover and allow the spices to work their magic for 15 minutes before grilling. 

For whole joints of meats like lamb legs, beef ribs, whole chickens etc. apply the Baharat and allow the flavours to permeate for at least 2 hours before roasting, smoking, or cooking on a rotisserie.

Add Baharat to lamb burgers. Serve in warmed pita bread with Hummus, Tzatziki, and a salad of tomato with red onion. Add a pinch of Baharat to spice up tabouleh.

Baharat adds a fragrance to lamb tajines, pilaf’s, braised lentils, or chickpeas. A light sprinkle of Baharat elevates grilled tomatoes, onions, roast root vegetables and sautéed spinach.