Baharat means “spice” in Arabic, and this warm, aromatic blend truly lives up to its name. Popular throughout Lebanon, Syria, Israel, Jordan, and Turkey, it adds deep, savory flavor without overwhelming heat. Traditionally used with lamb, Baharat is also excellent on chicken, beef, fish, vegetables, eggplant, lentils, tomato sauces, soups, pilafs, meatloaf, and grilled foods. Use it as a dry rub, stir it into dishes while cooking, or add a small pinch at the end for a final boost of flavor. For even richer flavor, warm it briefly in a pan with a little butter or olive oil before adding your ingredients. Ingredients: Pepper, Coriander, Cinnamon, Cumin, Clove, Nutmeg, Paprika, Cardamom. Baharat Grilled Lamb or Beef Rub 1 pound of lamb chops, steak, or ground beef with 1 tablespoon of olive oil and 1–2 teaspoons of Baharat. Let it rest for 20 minutes, then grill or cook to your preferred doneness. Baharat Lentil Pilaf Sauté ½ cup of diced onion in 1 tablespoon of butter or olive oil. Add 1 teaspoon of Baharat, 1 cup of cooked lentils, and 2 cups of cooked rice. Stir until heated through and season with salt to taste.
