A general word for "spices," Baharat may be used to designate several spice blends.Recommended Equipment:
small tagine, spice wok or cast-iron skillet
mortar and pestle or spice grinder
Ingredients:
2 tbsp coriander seeds
4 tspn cumin seeds
1 piece (1 inch / 2.5 cm) cinnamon, crushed
5 whole cloves
1/2 tspn cardamom seeds
2 tbsp paprika
1 tspn ground sumac, optional(see caution below)
1/2 tspn ground nutmeg
Preparation:
- In the bottom of a small tagine, spice wok, or skillet, combine coriander, cumin, cinnamon, cloves, and cardamom. Toast over medium heat, stirring frequently, for 3 to 4 minutes or until lightly colored and fragrant. Remove from direct heat just as the seeds pop; do not let the spices smoke and burn. Let cool.
- In a mortar (using pestle) or small electric grinder, pound or grind the toasted spices until coarse or finely ground. Transfer to a small bowl and stir in paprika, sumac (if using) and nutmeg.
- Store in an airtight (preferably dark) glass jar with lid in a cool place for up to 3 months.
Caution: Purchase sumac from specialist grocery stores selling Middle Eastern ingredients. Some members of the sumac family (found mostly in North America) have poisonous berries.
Recipe courtesy of 150 Best Tagine Recipes by Pat Crocker
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