baharat

Baharat is a spice blend widely used in Middle Eastern, North African, and Turkish cooking. The word comes from the Arabic baharat, meaning spices. There is no single canonical recipe; blends vary by country, region, and even household.

Typical baharat mixes include black pepper, coriander, cumin, cloves, cinnamon, cardamom, paprika, nutmeg, and sometimes chili. Many versions also contain dried citrus peel (orange or lemon), sesame seeds, allspice, or mint. The blend can be ground or kept as whole spices.

Baharat is used to season meats such as lamb and chicken, as well as stews, rice dishes, soups, and vegetables. It can be applied as a dry rub, added during simmering, or used as a finishing dust. Regional varieties tailor the balance of heat and sweetness.

Regionally, Levantine and Gulf blends tend to emphasize warm, aromatic spices, while Turkish versions may be more peppery and citrusy. Baharat is often sold pre-ground or as whole spices for grinding. It is related to other spice blends such as ras el hanout and advieh.