All-Purpose Spice Mix and Rub
I mentioned Baharat in a previous post, but I wanted to give you a sense of what it looks like. Baharat is Arabic for “spices,” (the plural form of bahar, “spice” and, incidentally, the Persian word for “spring,” (as in the season), which is where my mom’s side of the family gets its last name, “Bahary.” Baharat can be used to season all kinds of meats, and, as I mentioned before, I even use it when I make zucchini bread! It will keep well in a tightly-lidded jar for up to six months.
So, you don’t live in the Middle East but want to try it out. Here’s how you can make it:
There are Syrian, Libyan, Tunisian, Moroccan, Turkish and even Iranian versions of this (called Avideh). For this recipe, we’re using the Tunisian version. Blend this well and keep in a tightly-lidded jar.
1 tblsp each of cardamon, cinnamon, ground ginger and black pepper
1/2 tbslp each of allspice and nutmeg
Can you smell it already?!