Making Baharat Spice Mix
I’ve been making a lot of recipes from Yotam Ottolenghi’s cookbooks lately. Ottolenghi is Jewish and was born in Jerusalem; his business partner Sami Tamimi is Muslim and was also born there. Their restaurants are in London, where they have each lived for decades.
This recipe for Baharat spice mix is in their “Jerusalem” cookbook, and is called for in a recipe for stuffed peppers that we are making tomorrow night.
The recipe calls for whole dried spices, and we purchased them in Central Market’s bulk section for a few bucks. I grated the nutmeg by hand before adding it in the grinder with the rest of the spices.
1 t black peppercorns
1 t coriander seeds
1 small cinnamon stick, cut to fit
1/2 t cloves
1/2 t ground allspice
2 t cumin seeds
2 t cardamom pods
1/2 grated whole nutmeg
Tags: arab, baharat, Middle Eastern, Ottolenghi, spice
The spice blend went into a glass jar that held baby food in a previous life, and labeled with stickers and covered with scotch tape. I think that it looks a little sinister — like a ransom note — but I was just trying to be crafty.
The spice grinder used to be for coffee, so I cleaned it by grinding up some dry rice, which sort of worked. I’m going to buy another grinder to be used for coffee, and keep this one for spices, which are so much more potent when freshly ground.