mezzomediBaharat
Warm Levantine blend of pepper, cinnamon, and clove, deep and fragrant.
Baharat is a complex spice blend originating from the Levant, dominant in Middle Eastern and Eastern Mediterranean cuisines. It has a warm and slightly pungent flavor with notes of pepper, coriander, and other spices, and a fine, powdery texture. A cornerstone of Levantine spiced cuisine, used to enhance meats, rice, and roasted vegetables.
Best pairings
Onion Classic88%An essential aromatic base for all spicy Levantine dishes.
Garlic Classic88%A natural aromatic complement to baharat in Levantine cuisine.
Cumin Classic86%Brother-sister spices, together they create the base for Middle Eastern blends.
Lamb Classic84%Baharat and lamb, the blend for Levantine keftas and stuffings.
Coriander seed Classic84%Harmonious component of baharat's spice profile.
Cinnamon Classic82%A warm sweetness typical of sweet-savory Levantine dishes.
Pomegranate Classic82%Fresh acidity that balances the warmth of baharat.
Sumac Classic81%Complementary Levantine spice, same regional origin.
Rice Classic80%Baharat in rice pilaf and stuffings (hashweh).
Red lentil Classic80%Levantine soups and purees enriched with spices.
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In the kitchen
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Substitutes
FAQ
What goes with baharat?
Baharat pairs especially well with onion, garlic, cumin, lamb and coriander seed. An essential aromatic base for all spicy Levantine dishes.
What can I substitute for baharat?
If you don't have it, try: ras el hanout, za'atar, paprika.