Gingerbread spice makes everything it touches taste like winter holidays—even on a regular ol' Monday or Tuesday. And really, who couldn't use a little extra...
Read More… And Spice and Everything Nice: Turkish Baharat
http://www.MelJoulwan.com/2010/06/29/and-spice-and-everything-nice/
Remember when I told y’all about the spice blend Ras el Hanout? That was a goodie, for sure.
This time, we’re getting an exotic spice blend from Turkey.
It’s called baharat, which literally means “flowers and seeds” and loosely translates to “herbs and spices.” The term is so pervasive in the Middle East, many Arabic spice shops are simply named baharat.
The spice mix can be used in cooking or served at the table – similar to how Americans use a salt shaker or Indians use garam masala – to add a kick to the food on a plate just before eating. The Turkish version of baharat includes mint, and that’s the one I tried. I found the recipe in this cookbook Spice: Flavors of the Eastern Mediterranean, which feeds the imagination and the tummy.
[photo by Flickr user Frank Kovalchek]
Turkish Baharat Seasoning
Ingredients:
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons dried mint, crumbled between your fingers so it’s very fine
2 tablespoons dried oregano, crumbled between your fingers so it’s very fine
1 tablespoon ground black pepper
4 bay leaves, crumbled between your fingers so it’s very fine
1 teaspoon ground fennel
1 teaspoon ground cloves
1 tablespoon ground mustard
Directions:
1
Combine all the spices in a small bowl, then store in an air-tight jar. Use with abandon!
Note: The original recipe calls for putting the mint, oregano, and bay leaves in a spice grinder so it’s very, very fine. I didn’t bother; it worked out fine. If I was in a serious cooking mood, I would probably take the time to do it. Totally up to you.
Tasty Ideas
Vegetables: Sauté steamed or raw veggies in coconut oil and add baharat to taste.
Meat: Mix baharat into raw ground beef, lamb, turkey, pork, or chicken and make patties or meatballs.
Creamy Sauce: Mix baharat with coconut milk and use as a marinade for fish and seafood.
Replace the ras el hanout in the recipe for Greens: Creamy & Spicy: But then send ras el hanout flowers so it’s not too heartbroken about being replaced.
Still hungry? Try these
May
08
Posted by
Killer Kebab Spice Mix
The kebabs I cooked for my birthday dinner included an ingredient I'd never heard of: Aleppo pepper. I almost didn't make the recipe because I...
Read More
that looks great! love the photo.
It's SO good. It hits all the flavors: spicy, smokey, sweet, but not too much fire. Hope you like it!
If you’ve never been to Turkey, I’d say it should be a major contender.
http://www.flickr.com/photos/satanoid/sets/72157629142246746/?page=5
Those photos are stunning — and Turkey is definitely on my must-visit list.
Finally got around to making and using this and Ooooh Doctor! Fantastic in a turkey burger, and it is an ideal partner for cooked zucchini.
P.S. I love your new ‘do! It reminds me of Peggy Moffitt 🙂
Right on. Glad you liked it!
I didn’t know of Peggy Moffitt. She was so cool! I LOVE her hair.