Ana's Turkish Baharat Spice Mix

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* Exported from MasterCook *

 

Ana's Turkish Baharat Spice Mix

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation

Method

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1 tablespoon ground cinnamon

1 tablespoon ground nutmeg

1 tablespoon ground cumin

1 tablespoon ground coriander seed

2 tablespoons dried mint -- sieved

2 tablespoons dried oregano -- sieved

2 tablespoons ground black pepper

4 bay leaves -- ground in a

spice or coffee grinder

1 teaspoon ground fennel

1 teaspoon ground allspice

1 teaspoon ground cloves

1 tablespoon ground mustard seeds

 

In a small bowl, combine all the ingredients. Store

this spice mixture in an airtight container, out of

direct light, for up to 2 months.

 

Makes 1/2 cup

 

Yield:

" 1/2 cup "

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Per Serving (excluding unknown items): 160 Calories;

6g Fat (28.3% calories from fat); 5g Protein; 30g

Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 38mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2

Vegetable; 1 Fat.

 

NOTES : In Arabic, 'baharat' has two meanings: it

refers to this particular spice mix, and it also

literally means " flower and seeds " or more loosely

translates to " herbs and spices " . Many Arabic spice

shops are simply called baharat.

 

Although it doesn't taste like it, baharat is like and

Indian curry: it's an exotic spice blend that is

packed

with diverse aromas - some peppery, some sweet, some

pungent - but no one flavor dominates. And there are

as

many different blends of baharat as there are people

who make it; the mixture varies from family to family.

Baharat is not hot-spicy, but it conveys all the

romantic fragrances and everything that spice is.

 

I love baharat on grilled mushrooms, in bulgur pilafs,

in carrot salads mixed with pine nuts and currants,

with cooked winter squash, in tomato sauce, in

chickpea soup, and in marinades. Here is Oleana's

version of a typical baharat. You can also purchase a

good one at www.kalustyans.com. I like their house

brand.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

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