Easy
By Yotam Ottolenghi and Sami Tamimi
Published 2012
There’s an infinite number of spice blends across the region; all vary according to spice availability, local tastes and the different uses. Baharat, literally translated from Arabic as ‘spices’, is used for flavouring meats, fish, stews and various pulse and grain dishes. Make your own and keep it in a sealed jar for up to eight weeks.
We recommend getting a spice grinder for this, and for plenty of other occasions; it is one of the kitchen gadgets we use the most, and it needn’t b
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