When interviewing Bruce Aidells for our Guest Foodie post this week, he shared this recipe from his cookbook, The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today’s Meat.

“In Arabic, baharat means “spices,” and the blend is used all over the Middle East, from Turkey to Iraq. There are many variations, depending on the country and family recipe. Although you can purchase Baharat from Middle Eastern specialty markets, you can easily make your own. If possible, grind the spices from whole seeds.”

Baharat

2 tablespoons freshly ground black pepper
2 tablespoons ground coriander
2 tablespoons dried oregano (I use Greek)
1 tablespoon dried mint
1 tablespoon ground cumin
2 teaspoons ground fennel seeds
2 teaspoons ground brown mustard seeds or yellow dry mustard powder (I use Colman’s)
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
½ teaspoon ground allspice

Combine all the ingredients in a small bowl and mix well. Store in a tightly sealed jar. (This will keep for 2 to 3 months.)

Makes 1/2 cup