Baharat

Arabic for “spices,” this blend is the season-all of North Africa and the Middle East. Find it in Arab cuisine as well as Turkish and Iranian dishes. Use 2 tsp per pound for lamb or chicken. Achieve a delicious braised meal by adding Baharat to a tomato-based sauce.

Hand-mixed from: paprika, black pepper, cumin, coriander, allspice, cinnamon, cloves, cardamom and nutmeg. (Salt-free)

Need a shaker top? We suggest one with small holes. Don't forget to add one to your cart! 

Recipes:
Baharat Roasted Lamb Shoulder
Baharat Spiced Meatballs with Lentil Rice
Baked Zucchini Fritters with Yogurt Sauce
Zaalouk (Moroccan Roasted Eggplant Salad)



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