BAHARAT
Barahat literally translated from Arabic as “spices” is used for flavouring meat fish, stews and various grain dishes.
Ingredients :
1 tsp black peppercorns
1 tsp coriander seeds
1 small cinnamon stick roughly chopped
½ tsp whole cloves
½ tsp ground all spice
2 tsp cumin seed
1 tsp cardamom pods
1/3tsp whole nutmeg grated
If you are using a pestle and mortar you may want to get ground cardamom as the pods will be hard to grind by hand.
Place all the spices in a spice grinder or pestle and mortar and grint until a fine powder is formed, store in an airtight container.
If you don’t have the ingredients listed above make your own according to spices availability and your taste
then keep it in a sealed jar for up to 8 weeks.
Ingredients :
1 tsp black peppercorns
1 tsp coriander seeds
1 small cinnamon stick roughly chopped
½ tsp whole cloves
½ tsp ground all spice
2 tsp cumin seed
1 tsp cardamom pods
1/3tsp whole nutmeg grated
If you are using a pestle and mortar you may want to get ground cardamom as the pods will be hard to grind by hand.
Place all the spices in a spice grinder or pestle and mortar and grint until a fine powder is formed, store in an airtight container.
If you don’t have the ingredients listed above make your own according to spices availability and your taste
then keep it in a sealed jar for up to 8 weeks.