Baharat is the Arabic word for spice, there are many variations each subtly different. The mixture is used to season lamb, fish, chicken, beef, and soups and as a condiment.
Ingredients: Sweet Paprika, Cumin, Lime, Cloves, Pepper, Cardamom, Nutmeg, Coriander, Turmeric (Allergens in bold)
Product of many countries, blended in Shropshire UK
Store in a dry cool place
Kasbah (Gulf) Baharat
600 gm minced lamb
tin of chick peas
1 large onion finely chopped
2 chopped tomatoes
1 tablespoon Vegetable oil
1 tablespoon of Baharat blend
¼ - ½ cup fresh Coriander chopped
1-2 cloves of garlic crushed
- Heat oil in a pan
- Sauté the garlic and onion and cook for about 5 minutes over medium heat don’t allow to burn. Add spice to the onion and continue to cook for 2-3 minutes. Remove the onion and spice blend from pan and set aside.
- Add ground meat to the pan and brown cooking off and moisture or fat.
- Lower heat, add tomato, drained chick peas and spice /onion blend and simmer gently 20 minutes, stirring occasionally until ready to serve. If it starts to dry out add water or cool and reheat before serving.
Before serving salt to taste and sprinkle over the coriander.
Serve with couscous and a green salad.
The weight of each spice blend does vary depending on the weight of the ingredients, I have had many customers ask how big/much is 20gm etc; so I am currently using volume as a guide - 30, 60 or 150ml. As a rough guide a small (30ml) tin is enough for 1 - 2 meals for 2 people.