Baharat Blend Recipes

BAHARAT

Steps:

• Combine paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a bowl and mix well. Store in an airtight container for up to 6 months.

BAHARAT

Steps:

• Place the allspice, coriander, cumin, cinnamon, cloves, black pepper and nutmeg in a small bowl and stir to combine using a small spoon. Transfer to a glass jar with a tight lid and store in a cool, dry place for up to 6 months.

BAHARAT SPICE BLEND

Steps:

• Combine all the ingredients together till well mixed.
• Store in an airtight jar and keep away from direct sunlight.

BAHARAT AKA MIDDLE EAST MIXED SPICES - THE REAL MIX

Steps:

• Basically, just place all the spices except the paprika and nutmeg in a blender or adequate grinder and process until it becomes a powder.
• If necessary you can grind 1/2 cup at a time.
• Grate the nutmeg and blend this with the paprika into the spices.
• Store in an airtight jar.
• Generally in some areas, they lightly toast the spices in an oven to bring out more flavor.
• You can gain this also by putting the amount you're going to use, on a hot dry frypan and toast it for a few seconds before using.
• This not only makes the kitchen smell good, but brings out a richer flavor of any spice.
• *Note* You can also use ground spices, but using them whole is the authentic way.
• Four nutmegs come to about 1/4 cup ground.
• Be careful how much nutmeg you use; it's toxic in large doses.

BAHARAT CHICKEN TENDERS

Steps:

• Combine sweet paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a small bowl and stir to combine.
• Place chicken tenders on a plate and sprinkle one side with 2 teaspoons of the spice blend. Season with sea salt to taste. Turn tenders and sprinkle the other side with an additional 2 teaspoons of the spice blend; add salt to taste. Store remaining spice blend in an airtight container and reserve for another use.
• Heat a skillet over medium heat. Pour in olive oil once skillet is hot and heat until it shimmers. Carefully place chicken tenders into skillet one at a time, making sure they don't touch each other. Cook for 4 1/2 minutes, turn, and cook until chicken is no longer pink in the center and the juices run clear, about 4 1/2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and drain on a paper towel-lined plate.
• Add onion to the same skillet and cook until soft and translucent, about 4 minutes. Remove onion slices and drain on paper towel-lined plate. Serve onions with chicken.

BAHARAT BLEND

Steps:

• Place all the ingredients in a spice grinder, clean coffee grinder, or mortar and pestle, and grind until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.

BAHARAT SPICE MIX

Steps:

• Put the whole spices in a small pan and heat until fragrant, stirring so they don't burn. Cool, then grind with a spice grinder or pestle and mortar. Stir in remaining spices and store in an airtight jar.