Baharat

Baharat, the classic Middle Eastern spice blend for lamb and kebab

Baharat (Arabic for "spices") is the classic blend of Middle Eastern and North African cooking, with almost every household between Morocco and Iran keeping a tin of its own house mix. We compose our version in our workshop in Klingenberg am Main from eleven components: black pepper, hot paprika, paprika flakes, cumin, cloves, coriander seeds, nigella, chili, mace, garlic and cardamom. Warm, lightly sweet and piquant, with the depth of a blend handed down over centuries.

How to use

A classic for minced lamb, cevapcici, meatballs, burger patties, kebab, köfte and skewers off the grill. Also for rice dishes, couscous, tagines, braises, fried potatoes and roasted root vegetables. In yoghurt marinades, hummus and over falafel as a seasoning.

Good to know: Baharat is very aromatic and lightly hot. Work your way up carefully – a level teaspoon per 500 g of minced meat is usually enough.

Lamb köfte in four steps

1. Combine 500 g minced lamb with a finely diced onion, a clove of garlic and a level tablespoon of Baharat.
2. Season with fine Luisenhaller deep-rock salt and form small elongated köfte.
3. Sear sharply on all sides in a pan with olive oil until the köfte are golden brown.
4. Serve with a yoghurt-tahini sauce and a dollop of Mango Chutney, alongside couscous or flatbread.

At a glance

• Oriental spice blend of eleven components
• Warm, lightly sweet and piquant
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Versatile as a lamb, kebab, köfte and cevapcici seasoning

Goes well with

If you want to go deeper into the North African world, reach for our Raz el Hanout with more than 25 components. Indian counterparts are the mild-fruity Curry Mumbai and the piquant Curry Anapurna. For fermented umami depth, our Vadouvan is the right choice. The classic sweet-fruity companion to any oriental dish is our Mango Chutney. As a pepper finish we recommend Mélange Noir. For vegetables, Gemüseschmackes is a great fit. Find more in our spice blends collection.

Frequently Asked Questions

What does Baharat mean?
Baharat is Arabic and simply means "spices". In Middle Eastern cooking the word refers to a specific, regionally very different house blend that is composed differently in almost every household. Our version follows the Syrian-Lebanese profile with pepper and hot paprika.

What can I use Baharat for?
Classically for minced-lamb classics like cevapcici, köfte, meatballs and burger patties, for kebab and skewers off the grill. Also for rice dishes, couscous, tagines, fried potatoes and roasted root vegetables, in yoghurt marinades and over hummus or falafel.

What's the difference between Baharat and Raz el Hanout?
Baharat is a leaner, hotter blend of around eleven components focused on pepper, paprika and cumin. Raz el Hanout is the Moroccan king of blends with more than 25 ingredients and a pronounced floral-sweet depth from orris root and rose petals. Baharat for lamb and minced meat, Raz el Hanout for tagine and couscous.

How hot is Baharat?
Medium hot. The heat comes from black pepper, chili and hot paprika and is distinct but not burning. Baharat is more piquant than Curry Mumbai, but milder than Curry Anapurna.