An exotic, spicy and intriguing Middle Eastern Spice mix that smells intoxicating!
I discover the most interesting things when I go looking for creative ways to use up an overabundant ingredient. Today I have way too much mint. My friends warned me if I planted mint that it would take over, but I really wasn’t prepared for how MUCH it would take over. My little garden plot is FULL of it! Not that I mind that much … I really really love mint and love having it readily at hand. I’m tired of fighting the deer over that little garden space and quite okay with letting the mint (mostly) have it. I’m planting some wave petunias and marigolds in there as well this summer, to add some color and also to watch these three hardy little plants battle over the space. Which one will dominate? Can they peacefully coexist? Will the deer decide to eat petunias or marigolds … or mint? Methinks deer are not fond of any of these things, so it should be pretty safe. And beautiful. And (in the case of the mint) delicious.
Anyway, I found a recipe for a Mediterranean Beef that uses a good amount of mint … and Bahārāt seasoning. Huh. Bahārāt seasoning? What is that? That led me on an entirely new electronic expedition as I discovered many different variations of this enticing seasoning. I settled on this one from The Kitchn. This is how they sum up Bahārāt:
“Aromatic, warm, and sweet, a pinch of bahārāt can add depth and flavor to soups, tomato sauces, lentils, rice pilafs, and couscous. It can also be used as a rub for fish, poultry, and meat; mixed with olive oil and used as a vegetable marinade; and blended with garlic, parsley, and olive oil to make a condiment paste.”
oh and they also say … “feel free to alter the ingredients and proportions to create your own signature blend. Other additions may include sumac, saffron, turmeric, and chiles. Turkish style bahārāt includes dried mint, and in North Africa the blend often has dried rose petals.”
At first whiff out of the spice grinder, I was enamoured. Oh the scent is delightful! And the Bahārāt beef with Zucchini dish (recipe here) I used it in is sooo good! I invite you to bathe in the glory of this beautiful Bahārāt seasoning.
- 1 Tablespoon black peppercorns
- 1 Tablespoon coriander seeds
- 1 Tablespoon cumin seeds
- 1/2 Tablespoon allspice berries
- 2 whole cardamom pods
- A few whole cloves
- 2 (3-inch) cinnamon sticks
- 1 Tablespoon ground sweet paprika
- 1/4 teaspoon freshly grated nutmeg
- Grind the whole spices using a mortar and pestle, spice mill, or coffee grinder. (You may need to do it in several batches.) Add the paprika and nutmeg and combine.
- Store in an airtight container for up to 3 months.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Here’s a little Bahārāt inspiration that I found at Kalyn’s Kitchen … these all look wonderful:
- Turkish Chickpea Stew with Squash, Potatoes, and Baharat from One Perfect Bite
- Beef Meatball, Olive, and Lemon “Tajine” with Tehineh Sauce from An Open Cupboard
- Kasha Pilaf with Dates, Pistachios, and Baharat from Herbivoracious
- Braised Baharat Chicken from Eat With Me