Baharat
January14
I made Baharat tonight! It was fun. Normally I don’t go on about culinary escapades, of which I have many. But I am alway proud when I successfully produce a quasi-legitimate version of a “spice blend” that I get tired of buying in packets or in obscure ethinic markets.
The recipe I used was from recipezaar, though I adjusted down the amounts. Mine ended up being:
1 tablespoon whole black peppercorn1 1/2 teaspoons whole coriander seeds1 1/2 teaspoons cinnamon (I just used pre-ground)1 1/2 teaspoons whole cloves2 teaspoons cumin seeds1/4 teaspoon cardamom (Again, pre-ground — that’s what I had)1/2 whole whole nutmeg1 tablespoon ground paprika
You can see the original here.
Anyway… I made it into a marinade using the juice of one lemon and a three-pour of olive oil, along with some chicken pre-salted with gray sea salt. I have to say, it was quite tasty, and seemed quite legit; definitely rivaled the hard to find spice packets my mom sometimes gifts me with.
And the coolest thing? I had all of that already in my spice cabinet. I am the kind of person who gets all foodie-geek-happy when I can do something new and utterly random without having to buy anything to make it happen. Yay!
Yeah for Baharat! It’s very cool to know someone who has actually used the spice mix that is the inspiration for my troupe’s name. Very cool indeed.
Impressive!!!