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Sunday, December 26, 2010


Baharat is available in Middle Eastern markets and specialty spice stores, however if you can't get it for whatever reason, this recipe is very easy to put together and can be used for multiple recipes. 

Makes about 1 1/2 cups (I halved the recipe - makes plenty if you're not going to use it terribly often)

4 tablespoons ground black peppercorns
2 tablespoons ground corriander seeds
2 tablespoons ground cinnamon
2 tablespoons ground cloves
3 tablespoons ground cumin
1 teaspoon ground cardamom
4 teaspoons ground nutmeg
4 tablespoons paprika

Purchase the freshest possible ground spices.  Combine and store in a tightly sealed jar in a cook, dark place.  Use within 6 months.

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