The classic seasoning in most Lebanese dishes is 7 Spice, also called baharat, and each cook and spice merchant has their preferred combination and ratio of spices. Many blends contain more than seven spices, as the “seven” may more literally mean “several”. The most typical spices are black pepper, allspice, cinnamon, coriander, cumin, cloves and nutmeg in varying quantities, while ground ginger and cardamom are sometimes also added. Here’s the ratio I like – the addition of paprika is a tip from a friend’s Teta. I use this blend in my Lebanese recipes – including tabbouli, eggplant fatteh, prawn kebabs, baked lamb ribs and pan-fried salmon tails. You can adjust it to suit your own taste, or buy a pre-made baharat from your favourite spice merchant or Middle Eastern grocer.
Makes about 16g (2 tablespoons/8 teaspoons)
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