By Emily Gratopp, MS, ACSM-CPT, Extension Educator in Lancaster County
In honor of sharing cultural diversities, this recipe originates from Middle Eastern cuisine. Baharat is a Middle Eastern spice blend. The spice blend can be used on meats, rice and in many dishes, including tilapia (see the Baharat Spiced Tilapia recipe online at https://food.unl.edu/recipe/baharat-spiced-tilapia. These Middle Eastern recipes are sure to be a treat for the palate.
BAHARAT (MIDDLE EASTERN SPICE BLEND)
(Yield: 20 Servings)
• 2 Tablespoons black peppercorns
• 2 Tablespoons cumin seeds
• 2 Tablespoons coriander seeds
• 2 teaspoons whole cloves
• 2 teaspoons cardamom seeds
• 2 Tablespoons paprika
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
1. Wash hands with soap and water.
2. Heat a medium skillet over medium-high heat. Add black peppercorns, cumin seeds, coriander seeds, whole cloves and cardamom seeds. Toast for 3–5 minutes, or until fragrant, while stirring continuously to avoid burning.
3. Transfer to a small bowl and let cool for 5 minutes.
4. Combine with the rest of the spices and grind into a fine powder. You can use a spice or coffee grinder, blender, food processor, or mortar and pestle.
5. Store in an airtight container in a cool, dark place for up to 1 year.
Nutrition Information: Serving Size (1 teaspoon): Calories 10; Total Fat 0g; Saturated Fat 0g; Cholesterol 0mg; Sodium 0mg; Total Carbohydrates 2g; Fiber 1g; Total Sugars 0g includes 0g Added Sugars; Protein 0g; Vitamin D 0%; Calcium 2%; Iron 6%; Potassium 2%
Nutrition Software Used: ESHA Food Processor