Baharat is a North African spice blend that’s widely used across the Middle East and when translated from Arabic, it simply means spices.

When used with meat proteins such as lamb, beef and chicken it adds a spicy warmth without a biting heat. It works well with seafood and vegetable dishes as well, even rice, couscous and lentils.

Try rubbing it on meats and allow it to marinate in the fridge for at least an hour before lightly oiling, then grilling or baking. Blends vary from region to region and even between households. This is my version.

Recipes where I’ve used this spice mix –

Baharat spice recipe
Baharat recipe


makes about 1 cup


  • 3 tbsp black peppercorns
  • 1½ tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 2 tsp cardamom seeds
  • 5 cm piece cinnamon
  • 1 tbsp cloves
  • ½ tsp nutmeg, freshly grated
  • 3 tbsp paprika


Combine all ingredients in a spice grinder or a mortar and grind with a pestle until smooth. Store in an airtight jar in the pantry.

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