Baharat
Ras el hanout
- 4 CLOVES, ground
- 1 TSP CINNAMON
- 1 TSP CURRY POWDER
- 1 TSP NUTMEG, grated
- 1 TSP CUMIN POWDER
- 1 TSP PAPRIKA POWDER
- 4 CARDAMOM PODS, cut open and take out black seeds
- 1/2 TSP BLACK PEPPER, ground
- 4 CARDAMOM PODS, cut open and take out black seeds
- 4 CLOVES, ground
- 1 TSP CHILI POWDER
- 1 TSP CORIANDER POWDER
- 1 TSP CUMIN POWDER
- 1 TSP NUTMEG, grated
- 1 TSP BLACK PEPPER, ground
Mix all spices well together. Store airtight.
Mix all spices well together. Store airtight.
Baharat in Arab means "spices", and this mixture is used in many Arab countries. Like curry, there are many different varieties, and differences per country. The recipe above is a mixture between one of the Saudi and the Egyptian versions.
Ras el hanout means "top of the shop" and like all other spice mixtures, there are as many versions as there are enthusiastic cooks, ranging from 5 to 50 ingredients, and sometimes advertised as aphrodisiac.
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for Worldcook's recipe page