Turkish Baharat
The Quirky Foodster Team
About 1/2 cup
Servings
Ingredients
- Black pepper — 2 tbsp
- Coriander seed — 2 tbsp
- Cumin — 1 tbsp
- Cassia/cinnamon — 1 tbsp
- Cloves — 1 tbsp
- Paprika — 1 tbsp
- Nutmeg — 1 tsp
- Cardamom — 1 tsp
- As for classic baharat, typically with a heavier mint and paprika presence and a lighter hand on the sweeter warming spices (cinnamon, nutmeg) relative to Arab baharat formulations
Method
- Toast whole spices, cool, grind to a fine powder.
- Standard toast-then-grind method.
Origin: Turkey — reflecting a somewhat distinct spicing tradition from the Arab-world baharat family despite the shared name.
Use: Used in Turkish meat and rice dishes, notably kebabs.
Classic Dishes: Various Turkish kebab and rice preparations.
Storage: Keeps 2-3 months sealed and dark.
Substitutions: Entry 44 as a substitute.
- Black pepper — 2 tbsp
- Coriander seed — 2 tbsp
- Cumin — 1 tbsp
- Cassia/cinnamon — 1 tbsp
- Cloves — 1 tbsp
- Paprika — 1 tbsp
- Nutmeg — 1 tsp
- Cardamom — 1 tsp
- As for classic baharat, typically with a heavier mint and paprika presence and a lighter hand on the sweeter warming spices (cinnamon, nutmeg) relative to Arab baharat formulations
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