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Bahārāt (Arabic: بهارات) is a spice mixture or blend used in Arab cuisine, especially in the Mashriq area, as well as in Turkish and Iranian cuisine. Bahārāt is the Arabic word for 'spices' (the plural form of bahār 'spice'). The mixture of finely ground spices is often used to season lamb, fish, chicken, beef, and soups and may be used as a condiment.
Typical ingredients of baharat may include:
Turkish baharat includes mint as the modal ingredient. In Tunisia, bharat refers to a simple mixture of dried rosebuds and ground cinnamon, often combined with black pepper. In the Arab states of the Persian Gulf, loomi (dried black lime) and saffron may also be used for the kebsa spice mixture (also called "Gulf baharat").
A recipe for baharat is a mixture of the following finely ground ingredients:
The mixture can be rubbed into meat or mixed with olive oil and lime juice to form a marinade.
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