Baharat Blend
Baharat: it’s Arabic for spices – literally! This famous spice blend has been enjoyed for millennia throughout the Middle East, North Africa and the Mediterranean, and anyone who’s familiar with it knows why. Combining the peppery pop of allspice and pepper, the sweet warmth of cinnamon and ginger, a savoury hit of caraway seeds and the luxuriant floral notes of rose buds, it’s such a crowd pleaser paired with almost anything; especially meats, vegetables or in a sauce. So rub it on your lamb, dress up those chicken wings, sprinkle it on your salmon or roasted pumpkin with some olive oil, garlic, a drizzle of lemon juice and your favourite fresh herbs.
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Recipes
Baharat Marinade
4 cloves garlic, minced
3 tbs chopped coriander leaves
2 tbs olive oil
1/2 lemon, juiced & zested
3 t The Spice Republic Baharat Blend
Mix all ingredients together to make a marinade for meat, poultry, fish or vegetables.
Baharat spiced beef with hummus
3 tbs olive oil
1 onion finely diced
2 cloves garlic minced
500g beef/lamb mince
4 t baharat
Approx 500g home-made or store bought hummus
Garnish
1 t toasted sesame seeds
1 t black sesame seeds
1 t dried rose petals or paprika
1 t tahini
1 t olive oil
Heat olive oil in a frypan over medium heat. Add onions when hot and sauté for 4-5 minutes until softened and translucent. Add garlic and spice blend and sauté for approx 1 minute to release the oils and aromas. Add mince and break up as it browns. Cook for 8-10 minutes until the beef is cooked through and browned nicely. Mix in the pine nuts and cook for another minute. Taste and adjust seasoning.
Plate the hummus on two serving dishes and create a well in the middle of each. Place mince in the middle of the well. Garnish with olive oil, tahini paste, paprika/rose petals and sesame seeds. Serve immediately with toasted pita. Enjoy!