Baharat

Baharat is a spice mixture or blend used in Arab cuisine, especially in the Mashriq area, as well as in Turkish and Iranian cuisine. Baharat is the Arabic word for 'spices' (the plural form of bahar '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.

Allspice, Black peppercorns, Cardamom seeds, Cassia bark, Cloves, Coriander seeds, Cumin seeds, Nutmeg, Dried red chili peppers or paprika

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").

4 parts black pepper, 3 parts coriander seeds, 3 parts cinnamon, 3 parts cloves, 4 parts cumin seeds, 1 part cardamom pods, 3 parts nutmeg, 6 parts paprika. The mixture can be rubbed into meat or mixed with olive oil and lime juice to form a marinade.