There is no hard and fast recipe for baharat, each country has its own variation, some include dried rose petals and/or dried mint but all should include freshly ground pepper. The balance of spice is important in baharat, no single flavour should stand out, the end result should be aromatic with warm spice notes rather than chilli like hot.

Use the mix as a dry rub on lamb for roasting or grilling and oxtails for braising or adding at the start of a pilaff rice dish then sit back and enjoy the smell of the kitchen. I include a general recipe which can be tweaked accordingly, try some allspice for a twist or some rose petals for a distinctly Moroccan taste.

Baharat Recipe

2 tbsp Ground Cumin
2 tbsp Spanish Paprika
2 tbsp Freshly Ground Black Pepper
1 tbsp Ground Coriander
1 tsp Freshly Grated Nutmeg
1 tsp Ground Cinnamon
½ tsp Green Cardamom Pods Freshly Ground

Combine all in a pestle and mortar and store in an air tight container.

Content and picture © Miles Collins