Baharat

The name baharat is usually understood as a special mixture of spices and spices, which are most widespread in Arab and North African countries. Baharat is most often used as a seasoning for a variety of dishes from meat, poultry, fish, as well as all kinds of vegetables. Even with the addition of a small amount of baharat, ready-made dishes (soups, tomato sauce, lentils, rice pilaf, couscous) acquire a great depth of taste adds depth of taste.

Eastern cuisine is characterized by the use of Baharat, which is pre-fried over medium heat until the spices release their unmatched aroma. In fact, this mixture is considered just a fantastic flavor enhancer, which can help to raise the spirit of even the good old meat roll.

It is noteworthy that there are a considerable number of variants of the baharat mixture, and there is no single traditional recipe - in each country the seasoning is made in its own way. For example, traditional baharat includes the following components: black pepper, paprika, cumin (zira), coriander, cloves, nutmeg, cinnamon and cardamom. The Turkish version of baharat provides for the addition of mint, while Syrian baharat is prepared using allspice.

In addition, Tunisian baharat includes such an unusual ingredient as dried rose petals, and Gulf baharat (or Kebsa mixture) is made using ground lumi (dried lime) and saffron. In some Baharat variants, fenugreek, bay leaf, ginger, turmeric and anise may also be added.

You can also make baharat yourself, despite the fact that you buy a ready-made mixture in spiced and spiced stores. To do this, all whole ingredients are primarily crushed in a mortar, and it is recommended to do this separately.

The result is several kinds of different powdered spices that need to be mixed in the correct order. In Baharat, the most significant parts of the mixture are first combined: ground black pepper and paprika. After that, allspice and coriander are added to them, and this fragrant composition is completed with cardamom, cinnamon, cumin (zira), nutmeg and cloves. At the same time, in the process, you can bring the mixture to your taste, adding something less or more.

It is worth noting that not a single aroma in the baharat mixture should be released - the result should be aromatic with a predominance of warm notes of spices. By the way, cinnamon and cardamom are quite subtle, you can easily go overboard with them, so you need to add them a little bit.