Baharat is the Arabic word for spices and this blend can be used to flavour lamb, beef, chicken, fish and soups. It is simple to make at home.
Do you ever receive a gift you know you will never use? What do you do with it? I have no qualms whatsoever about re-gifting. If I am not going to make use of a present I have two choices. One would be to throw it away and the other would be to give it away. Tossing something useful out because you cannot use it is a waste. And I really do not like to waste anything. And giving the gift to someone else at least means it will be used. That is, if I get it right and the person I am giving it to has use for the gift. I do try and make sure that the gift I am passing on is not between friends who know each other. I do this as I never want to make someone feel like their thought was not worthy.
I know for certain that some of the gifts I have been given have been re-gifted. Usually because I recognize something from one friend as really being from another. I don’t take umbrage to this at all as it the concept behind the gift that counts. However, I am not sure how to react when a gift I have given someone has been given back to me. How would you react? Each year I choose a gift theme so as to not repeat myself. Next year I will be making spice blends for people. I think this baharat will go down a treat as it can be used in so many ways. I followed Yotam and Sami’s advice and used it to season the tabbouleh salad I recently made.
Click on the links for conversions and notes.
- 5 mls black peppercorns
- 5 mls coriander seeds
- One small cinnamon quill broken up
- 2.5 mls cloves
- 2.5 mls ground all spice
- 10 mls cumin seeds
- 5 mls cardamom pods I used white
- Half a nutmeg freshly grated
- Place all of the ingredients into a spice grinder
- Grind until fine
- Store in a lidded glass jar and use as needed
Inspiration published on Lavender and Lime November 14:
- 2014 – Sea Harvest Give Away
- 2013 – Garlic Soup
- 2012 – Food And Wine Bloggers Indaba 2012
- 2011 – Red Wine Braised Short Ribs
- 2010 – Friday’s Food Quiz Number 40