Popular in Lebanon, Syria, Israel and Jordan where this rich, spicy, warm aromatic is the dry meat rub of choice for grilling and roasting. Baharat also makes a wet marinade with olive oil that's perfect for grilling meat, fish and vegetables.
To make spicy burgers add Baharat with a little chopped onion to some minced beef, chicken, pork or turkey. Baharat's piquant pepperyness is fantastic with lamb...
Flavour Aromatic, tangy spiciness with a complex, warm and rich flavour
2 400g tins of chick peas
450g-500g leg of lamb, boned and cubed
1 onion, chopped
2 garlic cloves, finely chopped
1 Tbsp Spicewell's Baharat Spice Blend
Salt and black pepper to taste
2 Tbsp tomato paste
1 pint of stock
Method Add lamb,Baharat, and water to a pot and bring to a boil. Cover and simmer for 60 minutes or until tender. Rinse the chick peas then add to the pot and cook, uncovered, for 30 minutes. In a frying pan sautee the onions, garlic, salt and pepper until onions are golden Add the tomato paste to the onions and heat through Add the onions from the pan to the lamb in the pot, simmer for 10 minutes Try serving with humus, or quinoa or flat bread
Ingredients Paprika, Coriander, Cumin, Cinnamon, Cayenne, Black Pepper, Nutmeg, Cloves, Cardamom. Our Baharat Spice Blend is produced with herbs and spices from more than one country, then blended in the UK.
Allergy Advice Cannot guarantee free of other allergens.
Storage Over time the essential oils, aromatics and colour of this spice blend will fade and the flavours change. Though you may keep them for up to 2 years in cool, dark, dry conditions in an airtight container we suggest that they are typically best within 6 months of delivery. Please use by the BB4 date on your package.
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Spicewell's herbs, spices, seasonings, rubs and blends are FREE of chemical flavourings, preservatives, flowing agents, anti-caking agents, bulk filler, and any other unnecessary, non-food ingredient. Naturally gluten free, and suitable for vegans. All products are carefully packed and labelled for your peace of mind.
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