Baharat By Vicki Taylor, Queen of Spice
An exotic spice blend from the Middle East, Baharat simply means ‘spice’ in Arabic and is used in the same way that Garam Masala is used in India, i.e. on just about anything. It is a lovely blend of spices and is not hot, so is great for the whole family.
In my blend the predominant spice or the base spice I start with is paprika, followed by the usual suspects of coriander and cumin, some cassia or cinnamon, some black pepper and sprinkles of cardamom, cloves and nutmeg. Baharat marries really well with lamb and can be used in casseroles and tagines or it can simply be dusted on meat, left to marinade for an hour, grilled on the BBQ and served with a fresh crisp salad. This is one of my all time favourite quick dinners. Chicken can also be used, and fish, but use sparingly. For something different, try adding to savoury scones. YUM!