Baharat Aka Middle East Mixed Spices - the Real Mix

"For anyone who desires an authentic taste of the mid east. This recipe was learned by watching a good friend of mine in Jordan when she was grinding her family's monthly supply."
photo by mersaydees photo by mersaydees
photo by mersaydees
photo by Outta Here photo by Outta Here
Ready In:
2 cups




  • Basically, just place all the spices except the paprika and nutmeg in a blender or adequate grinder and process until it becomes a powder.
  • If necessary you can grind 1/2 cup at a time.
  • Grate the nutmeg and blend this with the paprika into the spices.
  • Store in an airtight jar.
  • Generally in some areas, they lightly toast the spices in an oven to bring out more flavor.
  • You can gain this also by putting the amount you're going to use, on a hot dry frypan and toast it for a few seconds before using.
  • This not only makes the kitchen smell good, but brings out a richer flavor of any spice.
  • *Note* You can also use ground spices, but using them whole is the authentic way.
  • Four nutmegs come to about 1/4 cup ground.
  • Be careful how much nutmeg you use; it's toxic in large doses.

Questions & Replies

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  1. Excellent blend of spices. Love the amount of nutmeg! (I did cut recipe in half, though). I used it in Recipe #369174. I think this would be good on fish, also!
  2. I was making Recipe #369174 and needed this spice mix. It gave the chicken a wonderful flavour. I cut it short and used already ground spices.
  3. This is a staple in my cupboard. I omit the nutmeg though because it is an intoxicant and therefore it is not halal. I add less allspice in it's place. I use whole spices and toast them in a dry pan before grinding them. This gives off a wonderful aroma. Definitely using whole spices as well as toasting them gives a better flavour than any store bought version of this mix.
  4. Nice flavor and useful mix. I've prepared this for the Roasted Chicken Al-Kabsa (Saudi). I've reduced all the amounts, because I't easy to prepare fresh one when I need it. Thanks!
  5. Loved the flavor! I used ground spices as that was what I had on hand.


Ok. I started learning to cook at age 8. My first teacher was my grandmother, who had been born in 1917 (I was born late in everyone's life), and who taught me the basics the old fashioned way. Hence I'm happy to say I can cook anything, but still I love searching as well as sharing new ideas, while retaining the old tried and true ways with food. As for interests I've too many to list here, but will say most are in the creativity genre. What else is there to say?
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