Baharat

Popular in Turkey and the Gulf states, baharat is an appetising well-rounded mix – sweet, sharp and distinctly pungent with warm peppery notes. It’s the perfect seasoning for lamb – as somebody once commented ‘it cuts the mutton’. Add it to lamb-based stews or tagines, or rub it over the meat as a dry marinade. Baharat is also good with rice or vegetables. I like it sprinkled over mashed roasted aubergine or hummus with a dribble of good olive oil.