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Spicy Ground Meat with Baharat

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Baharat is a Middle Eastern spice that is added to dishes to give them more aroma and flavor. There are different types of baharat spice mixes depending upon the region. Choose the one that suits your taste.

This meat recipe can be eaten with pita bread, rice or couscous. It also goes well with tzatziki.

 

Ingredients:

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground cardamom

1/4 teaspoon ground caraway

1 teaspoon turmeric

1/2 teaspoon ground chili

2 tablespoons butter

6 cloves garlic, crushed

1 2 inch piece of ginger, peeled and finely chopped

1 cup minced onion

1-1/2 pound ground meat (beef, turkey, lamb or pork)

1 cup diced tomato

2 teaspoons dried cilantro

1 teaspoon Gulf baharat

 

Fry the ground meat in a skillet for 8-10 minutes or until brown. Drain the excess oil and set aside.

Combine the coriander, cumin, cardamom, caraway, chili and a little water to form a paste.

In a large skillet or saucepan over medium flame, melt the butter. Saute the garlic and ginger for 2-3 minutes or until fragrant. Add the onions and tomatoes. Cook it for 5-8 minutes over high heat. Stir in the spice paste and cook it for another 5 minutes. Stir it occasionally. Add the cooked ground meat, cilantro and baharat and let it simmer for another 10-15 minutes. Season it with salt before serving. Serve warm.

 

Photo Courtesy Of: Robert Banh

 

Spice Mixes

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Spice mixes are  usually used as spice rubs for meat -beef, lamb, chicken and even fish. It is also added to soups, stews and pilafs to make them more flavorful. It is a good idea to prepare the mixes ahead of time, so that they are ready to use when needed. Just make sure to keep them in a sealed bottle or airtight container. Do not make too much because the spices lose their potency after a few months.

Combine the spices and blend them in a food processor or spice grinder. A mortar and pestle works just fine as well.

 

Arabic Baharat

2 tablespoons fresh ground black pepper

2 tablespoons paprika

2 tablespoons ground cumin

1 tablespoon ground coriander

1 tablespoon ground cloves

1 teaspoon nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

 

Turkish Baharat

2 tablespoons fresh ground black pepper

2 tablespoons ground cumin

1 tablespoon ground coriander

1 tablespoons ground mint

1 tablespoon ground cloves

1 teaspoon nutmeg

1/2 teaspoon ground cardamom

pinch of ground cinnamon

 

Levant Baharat

1/4 cup black peppercorns

1/4 cup allspice berries

 

Syrian Baharat

2 teaspoons allspice

1 tablespoon cinnamon

1 1/2 teaspoons nutmeg

1 1/2 teaspoons cloves

 

Tunisian Baharat

1 teaspoon ground cinnamon

1 teaspoon dried rose petals

1 teaspoon black pepper

 

Gulf Baharat

1 tablespoon red pepper

1-1/2 teaspoon cumin

1-1/2 teaspoon cinnamon

1-1/2 teaspoon ground (dried/black lime or lemon)

1 teaspoon cloves

1 teaspoon black pepper

1 teaspoon ground cardamom

1 teaspoon nutmeg

1 teaspoon ground coriander

1/2 teaspoon saffron threads

1/4 teaspoon turmeric

1/2 teaspoon ground galangal (blue ginger)

 

Dukkah (Egyptian spice blend)

2/3 cup toasted white sesame seeds

1/3 cup toasted coriander seeds

2-1/2 tablespoons toasted ground cumin

1/2 teaspoon toasted black pepper

1 teaspoon salt

1/4 cup roasted and peeled pistachios

1/4 cup roasted and peeled hazelnuts

 

Chinese Five-Spice

2 tablespoons ground star anise

2-1/2 teaspoons ground fennel seeds

1-1/2 teaspoon ground cassia

1/2 teaspoon ground Sichuan or black pepper

1/4 teaspoon ground cloves

 

Mandy Spice (Arabic spice blend)

2 tablespoons cardamom pods

2 tablespoons cloves

2 teaspoons black pepper

1 teaspoon nutmeg

1 teaspoon ground nutmeg

1 teaspoon ground galangal (blue ginger) or ginger

4 bay leaves

 

Za’atar (Middle Eastern spice blend)

1/4 cup sumac

2 tablespoons thyme

1 tablespoon roasted sesame seeds

2 tablespoons marjoram

2 tablespoons oregano

1 teaspoon coarse salt

 

Harissa

1/4 cup dried chili or red pepper flakes

4 cloves garlic

1 teaspoon caraway seeds

1 teaspoon cumin

1 teaspoon coriander seeds

2 teaspoons dried mint leaves

1/3 cup olive oil

 

Ras-el-Hanout (Morroccan Spice Mix)

1 teaspoon mace

1 teaspoon allspice

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon dried lavender flowers

1 teaspoon black pepper

 

 

Photo Courtesy Of: Zak Greant