BAHARAT
Baharat is a spice mix used throughout the Arab world to season everything from lentils to meat. There are many variations; this recipe is from my grandmother. It is best to buy all the spices whole and grind them yourself for extra flavor.
Provided by Ayda
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 12
Number Of Ingredients 9
Steps:
- Combine paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a bowl and mix well. Store in an airtight container for up to 6 months.
Nutrition Facts : Calories 34.6 calories, Carbohydrate 6.5 g, Fat 1.4 g, Fiber 3.6 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 7.7 mg, Sugar 0.5 g
LAMB STEAK WITH LEBANESE SPICES
The Lebanese seven-spice mixture baharat (the Arabic word for spices) usually has a base of black pepper and allspice, along with coriander, cumin, clove, cinnamon, nutmeg, but that's not set in stone. Sometimes powdered ginger, cardamom and hot paprika are part of the mix. There are often more than seven spices, and sometimes fewer. It is an all-purpose spice blend, good for adding depth to stews, and as a rub for meat. London broil is what butchers call a boneless piece of meat from nearly any cut that is broiled or grilled and then sliced before serving, almost like a little roast. A butterflied leg of lamb has four such pieces, and grilling each separately is easier than cooking the whole boneless leg. You can buy chops instead, but they usually cost more.
Provided by David Tanis
Categories steaks and chops, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Lay butterflied lamb leg on a cutting board and cut into 4 equal pieces, approximately 6 ounces each. Trim extraneous fat or gristle.
- Place lamb on a baking sheet and season on both sides with salt and the seven-spice powder. Sprinkle meat with sliced garlic and drizzle with 1 tablespoon olive oil. Rub with your hands to coat, massaging the spices into the lamb. Cover bowl with plastic wrap and let stand at room temperature for at least 1 hour, or wrap and refrigerate overnight.
- Put yogurt in a mixing bowl and season with salt. Stir in cucumbers, mint, grated garlic and crushed red pepper. Taste and adjust seasoning. Set aside.
- Put a large cast-iron skillet or stovetop grill pan over medium-high heat. When the pan is hot, add lamb steaks in one layer and cook for about 5 minutes, until nicely browned. Turn pieces and cook for 3 to 4 minutes more, until juices appear on surface, for medium-rare. Transfer lamb to a cutting board and let rest for about 10 minutes before slicing. (Alternatively, broil lamb or grill over coals.)
- While lamb is resting, put 2 tablespoons olive oil in a wide skillet over medium-high heat. When oil is hot, add chard and 1/4 cup water. Season lightly with salt. Cook for 1 to 2 minutes, until chard is just wilted. Remove chard from pan with a slotted spoon and transfer to a serving platter or individual plates.
- Carve lamb on the bias in 1/8-inch-thick slices, against the grain, and place next to the chard. Garnish with dill sprigs, if desired, and serve with a spoonful of cucumber-yogurt sauce. Pass the rest of the sauce separately.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 865 milligrams, Sugar 7 grams
BAHARAT CHICKEN AND RICE
A complex and intense baharat spice blend infuses roast chicken and basmati rice. I have made this like the combinations from the Gulf region by adding spices like loomi (dried lime). Keep this spice mix handy to add to soups, too.
Provided by Buckwheat Queen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 5h45m
Yield 5
Number Of Ingredients 25
Steps:
- Mix paprika, black pepper, cumin, coriander, loomi, sumac, cinnamon, cloves, nutmeg, green cardamom, and black cardamom together to make baharat spice mixture. Set baharat blend aside.
- Combine cilantro, 2 tablespoons olive oil, and lemon juice in a resealable plastic bag. Add 1 tablespoon baharat blend. Add chicken pieces, seal, and shake. Marinate in the refrigerator at least 4 hours.
- Meanwhile, place rice in a large bowl and cover with fresh water. Soak at least 1 hour. Rinse and drain and return to the bowl. Add cashews, almonds, raising, and pistachios. Stir in 1 tablespoon baharat blend. Mix well and set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat 2 teaspoons olive oil in a Dutch oven or tagine over medium heat. Add shallot and cook until translucent, 1 to 3 minutes. Turn off heat. Add rice mixture and toss to coat.
- Remove cilantro from the bag with the chicken. Pour marinated chicken on top of the rice in the Dutch oven; reserve bag. Pour broth into the bag and shake gently; pour over the chicken and rice. Cover Dutch oven.
- Bake in the preheated oven until rice is soft and chicken is no longer pink in the center and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 576.4 calories, Carbohydrate 58.3 g, Cholesterol 84.7 mg, Fat 26 g, Fiber 8.4 g, Protein 33.9 g, SaturatedFat 4.3 g, Sodium 335.5 mg, Sugar 8.1 g
BAHARAT STEAK
Something I found on the internet that I want to try. Serve with toasted Lebanese bread, tabouleh and tzatziki.
Provided by Sonya01
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place all spices in mortar and pestle and pound until fine powder.
- Combine oil and 2 tablespoons spice rub in a bowl. Brush over both sides of steaks. Cook on preheated flat plate on your barbecue for 2 minutes each side or until cooked to your liking.
BAHARAT
Lebanese seven spice blend, also known as baharat ("spices" in Arabic), is a classic Middle Eastern blend made with warm spices, including allspice, cumin, cloves and coriander. Different regions within Lebanon have their own recipes and ratios, with some using other spices such as white pepper, fenugreek and/or paprika. Seven spice is what lends distinctive flavor to regional dishes, notably kebabs, koftas and dolmas. You can also use it to flavor meat, vegetables and rice.
Provided by Food Network Kitchen
Time 5m
Yield About 1/2 cup
Number Of Ingredients 7
Steps:
- Place the allspice, coriander, cumin, cinnamon, cloves, black pepper and nutmeg in a small bowl and stir to combine using a small spoon. Transfer to a glass jar with a tight lid and store in a cool, dry place for up to 6 months.
BAHARAT SPICE BLEND
Make and share this Baharat Spice Blend recipe from Food.com.
Provided by AaliyahsAaronsMum
Categories High Fiber
Time 5m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Combine all the ingredients together till well mixed.
- Store in an airtight jar and keep away from direct sunlight.
Nutrition Facts : Calories 187.6, Fat 8.4, SaturatedFat 2.2, Sodium 46, Carbohydrate 35.2, Fiber 18.9, Sugar 3.3, Protein 6.7
More about "baharat steak recipes"
WHAT IS BAHARAT SPICE AND HOW IS IT USED? - THE SPRUCE EATS
From thespruceeats.com
Author Anita SchecterEstimated Reading Time 4 mins
FOUR WAYS TO USE BAHARAT - ARTICLE - FINECOOKING
From finecooking.com
BAHARAT BEEF WITH OLIVES – HERBIE’S SPICES
From herbies.com.au
BAHARAT ROAST CHICKEN RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
BAHARAT SPICE MIX RECIPE | EATINGWELL
From eatingwell.com
BAHARAT (MIDDLE EASTERN SPICE BLEND) - THE DARING GOURMET
From daringgourmet.com
BAHARAT - MIDDLE EASTERN 7 SPICE MIX | WANDERCOOKS
From wandercooks.com
LEBANESE SPICES GIVE DINNER A BOOST - THE NEW YORK …
From nytimes.com
BAHARAT RECIPE (MIDDLE EASTERN SPICE MIX) - HILDA'S …
From hildaskitchenblog.com
WHAT IS BAHARAT AND HOW TO USE IT? - JAMIE GELLER
From jamiegeller.com
WHAT IS BAHARAT? THE STORY BEHIND THE SPICE - PEPPERSCALE
From pepperscale.com
BAHARAT GROUND BEEF - RECIPE! - LIVE. LOVE. LAUGH. FOOD.
From genabell.com
INSIDE THE SPICE CABINET: BAHāRāT | KITCHN
From thekitchn.com
HOW TO USE BAHARAT – RUMI SPICE
From rumispice.com
BAHARAT TOMATO SAUCE | CANADIAN LIVING
From canadianliving.com
TURKISH BAHARAT SEASONING | MCCORMICK GOURMET
From mccormick.com
BAHARAT, THE WARM AND EARTHY MIDDLE EASTERN SPICE BLEND - SIMPLY …
From simplyrecipes.com
BAHARAT SPICE BLEND - PEPPERSCALE
From pepperscale.com
BAHARAT KABSA STEAKHOUSE
From myboracayguide.com
BAHARAT STEAK - 9KITCHEN
From kitchen.nine.com.au
BAHARAT SPICE - BBQ & GRILLING WITH DERRICK RICHES
From derrickriches.com
BAHARAT SPICE — MIDDLE EASTERN PANTRY & RECIPES | NEW YORK …
From nyshuk.com
CHEF ANDREW CHO BAHARAT RUBBED AUSSIE GRASSFED FLANK STEAK
From foodservice.trueaussiebeefandlamb.com
10 BEST BAHARAT CHICKEN RECIPES | YUMMLY
From yummly.com
BAHARAT SEASONING | MCCORMICK GOURMET
From mccormick.com
BAHARAT - TRADITIONAL MIDDLE EASTERN SPICE BLEND RECIPE
From 196flavors.com
BAHARAT SPICED BEEF STEW (A WACKY STEW) – SPICIE FOODIE
From spiciefoodie.com
BAHARAT-SPICED BEEF STEW WITH LEMON AND RICE - EDIBLE SAN DIEGO
From ediblesandiego.com
THE BEST SIMPLE BAHARAT SUBSTITUTES - STONESOUP
From thestonesoup.com
BAHARAT: MIDDLE EASTERN SPICE BLEND - CHILI PEPPER MADNESS
From chilipeppermadness.com
BAHARAT STEAK RECIPE - WEBETUTORIAL
From webetutorial.com
BAHARAT - WIKIPEDIA
From en.wikipedia.org
AMAZING STEAK - BAHARAT RESTAURANT & BAR, KALKAN TRAVELLER …
From tripadvisor.ca
BAHARAT SPICE BLEND RECIPE | EATINGWELL
From eatingwell.com
10 BEST BAHARAT SPICE RECIPES | YUMMLY
From yummly.com
BAHARAT RECIPES - BBC FOOD
From bbc.co.uk
WHAT’S A GOOD BAHARAT SUBSTITUTE? - SPICEOGRAPHY
From spiceography.com
BAHARAT - THREE TEAS KITCHEN
From threeteaskitchen.com
BAHARAT! BA-HA-WHAT?
From spicetopiacooks.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #beef #easy #meat #steaks #3-steps-or-less
You'll also love