baharat

These stuffed vegetables are packed with authentic flavors from Lebanon, Turkey and Syria. Give it a try, it's not too hard. Watch the video- it helps!

Middle Eastern Stuffed Vegetables 4-Ways

zucchinis

tomatoes

bell peppers, any color

baby eggplants

onion

beef

rice

parsley

mint, optional (has a strong flavor)

baharat spice mix

tomato

salt

black pepper

tomato paste

garlic, crushed

water

Salt

This recipe for griddled chicken thighs with chicken livers and hearts comes from Mike Solomonov and Steven Cook, the Philadelphia restaurateurs whose cookbook, “Israeli Soul,” is an invaluable guide to making Israel’s most beloved street foods and restaurant dishes at home. But you don't need to make it with the livers and hearts. “I like a little funk in there,” Solomonov told me, “but I get it if you don’t like that, if it freaks you out.” So omit the offal if you want. “The dish is as much about the spicing, anyway,” Solomonov said. Serve the meat mounded onto a drift of hummus, as you might spoon a thick ragù on top of polenta, or alone beside a salad. Solomonov likes it as a sandwich. “Eat mixed grill in a pita,” he said. “Eat it with some onion and tehina and a pickle, and it’s so satisfying. It’s a taste of Jerusalem at the end of the night.”

Jerusalem Grill

olive oil

red onion, peeled, halved and thinly sliced

turmeric

cumin

fenugreek

teaspoon baharat

cinnamon

chicken thighs,

lemon, halved

Basmati rice

Israeli salad, pita bread,

Make caramelized onions: Swirl 2 tablespoons oil into a medium skillet set over medium heat. When it shimmers, add the sliced onions and a pinch of salt. Cook, stirring, until the onions begin to soften and turn translucent, about 7 minutes, then lower the heat, and continue to cook, stirring every few minutes, until the onions are deeply caramelized. This could take up to 45 minutes. Set aside.

Meanwhile, in a large bowl, combine the turmeric, cumin, fenugreek, baharat, cinnamon and the 2 teaspoons salt. Add the chicken pieces — including the hearts and livers, if you’re using them — and toss with the spices.

Heat a large skillet over high, and swirl into it the remaining 2 tablespoons oil. When it shimmers, add the spiced chicken mixture, and spread it out in an even layer. Let the meat sear, undisturbed, for about 2 minutes, then lower the heat to medium-high, and cook, stirring once or twice, until chicken is cooked through, about 5 minutes. Add a squeeze of lemon juice.

Remove the chicken mixture from the heat, and stir in the caramelized onions. Serve with rice and Israeli salad or, better yet, with pita bread, sliced pickles and plenty of hummus.

Easily make your new favorite side dish loaded with flavor and made for easy clean up.

Oven Baked Tricolor Rice with Lentils and Chickpeas

tricolor rice

lentils (any kind)

chickpeas,

spices, we like Jamie Geller Baharat

extra virgin olive oil

Roasted on a sheet pan, poured into a bowl and covered in a simple tahini dressing, this Israeli Buddha Bowl is where its at.

Israeli Vegan Power Bowl

eggplant,

red onion, sliced thinly

red pepper, diced

kale,

chickpeas

½ cup sliced almonds (optional)

Extra virgin olive oil,

teaspoon Jamie Geller Baharat

Kosher salt

tahini

lemon juice

Seared sugar snap peas and red onions make a sweet accompaniment to silky salmon fillets in this lovely springtime one-pan meal. The salmon fillets, coated in a garlicky spice blend, are briefly browned, leaving fragrant, savory drippings in the pan. Those drippings then season the vegetables, infusing them as they cook. Keep an eye on the salmon, especially if you prefer it on the rare side. Thin fillets in particular are all too easy to overcook.

Spiced Salmon With Sugar Snap Peas and Red Onion

garlic cloves, finely grated or minced

baharat spice blend,

(6- salmon

Kosher salt and black pepper

red onions

sugar snap peas (4 cups)

Lime wedges

cilantro

Heat oven to 400 degrees. In a small bowl, stir together 1 tablespoon oil, garlic and baharat. Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and sugar snap peas.

Cut the onions in half root-to-stem, then peel them and slice into 1/4-inch-thick half-moons. Trim the peas and cut them in half crosswise.

In a large, preferably nonstick ovenproof skillet, heat 2 tablespoons oil over high heat. Add fish, skin-side down if there’s skin, and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned-side up. (Don’t sear the other side; the salmon will finish cooking in the oven.)

Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Stir in onions and cook until lightly golden, 3 minutes. Add snap peas and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook until peas have softened and browned slightly, 5 to 7 minutes. Put salmon, browned-side up, on top of peas and transfer pan to the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.

Squeeze a little lime juice over salmon and transfer fish to serving plates. Stir herbs into peas and onions. Taste, and add more salt and lime juice, if needed. Serve with the salmon, with the lime wedges on the side.

A little like an eggplant version of shakshuka, this velvety skillet meal features sautéed eggplant and tomatoes seasoned with garlic, spices and lemon zest. It’s topped with runny eggs and a crunchy garnish of toasted nuts. The yogurt and hot sauce simultaneously heat things up and cool things down, and really add a lot to this hearty, meltingly soft dish. Serve it for brunch or dinner, with a crisp green salad and some flatbread on the side.

Spiced Eggplant and Tomatoes With Runny Eggs

kosher salt (Diamond Crystal), plus more as needed

pine nuts almonds

baharat blend (or use another spice blend,

extra-virgin olive oil, plus more as needed

lemon zest

garlic

herbs,

eggs

Lemon wedges,

Plain whole-milk yogurt,

Hot sauce (such as Tabasco),

Put eggplant in a colander in the sink and toss with 1 teaspoon salt. Let drain while preparing the nuts.

In a small bowl, combine nuts, 1/4 teaspoon baharat and a large pinch of salt and pepper. Heat 1/2 tablespoon oil in a large skillet over medium heat. Add pine nut mixture and cook, stirring frequently, until fragrant and toasted, 2 minutes. Pour nuts back into the small bowl and stir in lemon zest. Set aside for serving.

Add 3 tablespoons oil to the skillet and heat over medium-high until oil thins out, about 20 seconds. Add enough of the eggplant to fit in one layer without overlapping. Cook eggplant until browned, stirring occasionally, about 7 minutes. Use a slotted spoon to transfer eggplant to a plate. Repeat with more oil and eggplant, taking care not to crowd the pan.

When all the eggplant is browned, push the last batch still in the pan to one side. Drizzle the empty part of the pan with a tiny bit of oil and add garlic. Cook until fragrant, about 30 seconds. Return the rest of the browned eggplant back to the pan and stir well to incorporate garlic.

Add tomatoes and remaining baharat, 1/2 teaspoon salt and a big pinch of pepper. Reduce heat to medium and simmer, stirring occasionally, until tomatoes and eggplant become stewy, 8 to 10 minutes. Stir in herbs. Taste and add more salt, if needed.

Make small hollows into the stewed eggplant with the back of a spoon. Gently crack an egg into each hollow. Season eggs with salt and pepper. Cover with a lid or piece of foil and cook on medium-low until the eggs are just set, but still soft, 4 to 7 minutes. Remove the lid, and garnish with the spiced nuts, more herbs and a squeeze of lemon. Serve with yogurt, hot sauce and more lemon wedges on the side.

It's hard to believe this Middle Eastern comfort food feast can be on the table in under 20 minutes!

Skirt steak with green goddess hummus

can each brown lentils, butter beans & borlotti beans, rinsed, drained

tbs tahini

flat-leaf parsley, roughly chopped

tsp cumin

lemon

onion,

tsp baharat

skirt steak, finely chopped

brown sugar

green beans, blanched, chopped

Crumbled feta, micro herbs & flatbreads, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Sick of the same old stuff for dinner? Whip up this Egyptian-inspired dish in no time at all! Its also vegan and vegetarian friendly.

Tomato and cauliflower koshari

cauliflower,

can brown lentils, rinsed, drained

onion, thinly sliced

garlic cloves, thinly sliced

cherry truss tomatoes

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981863132001&=domain=del

5348771529001-5981863132001

This vegetarian Lebanese stew is perfect for winter. Made in a slow cooker, it's a hearty dinner that's full of earthly Middle Eastern flavours.

Emnazaleh: Vegetarian slow-cooker chickpea and eggplant stew

onion, diced

garlic,

tomatoes, diced

red capsicum, diced

baharat (find it among spices at the shops)

oregano

thyme

paprika

mint

vegetable stock

Salt and pepper

Begin this recipe the day before, by placing the dried chickpeas in a large bowl and covering them with water to soak overnight.

The next day, turn on your slow cooker's sauté function. If your slow cooker doesn't have this function, heat a fry pan over medium heat to complete steps three and four.

Heat olive oil in slow cooker and sauté onion until soft.

Add garlic and eggplant. Fry these off for a few minutes, stirring frequently, until the eggplant is tender. If you're doing this in a frypan, once you've completed this step, transfer the onion, garlic and eggplant to your slow cooker.

Now add the tomato paste, fresh tomatoes, capsicum and all the herbs and spices.

Stir through the stock and drained chickpeas and mix to combine all the ingredients.

Place lid on your slow cooker and set on high for 3.5–4 hours.

When stew is ready, remove the lid and give it a good stir. Taste and season with salt and pepper to taste. Serve warm with bread.

Marash Meatballs

lamb

breadcrumbs

Kofte Spice

Marash Chile Flakes, divided

chicken broth

yogurt

cornstarch

sumac

Smoky, sweet and tangy spices bring a deep and aromatic flavour to your cooking. Baharat is one spice mix you&#039;ll want to add to your panty. Use this all-purpose Middle Eastern spice blend to season meats, chicken and fish, or add a new depth of flavour to your favourite dishes.

Baharat - Middle Eastern 7 Spice Mix

tsp smoked paprika

tsp black pepper

tsp coriander

tsp nutmeg

tsp cardamom

cloves

Grind

Pop all your aromatic spices (smoked paprika, cumin, black pepper, ground coriander, nutmeg, cinnamon, cardamom and cloves) into a mortar and grind away with your pestle until blended into luscious dark red and brown powder.

Alternatively, if you've already got your spices ground and ready to go, pop them in a small bowl and mix until well combined.

Store

Store your gorgeous aromatic Baharat mix in an airtight container in the pantry until ready to use.

https://www.youtube.com/watch?v=LPs3eJ7DSEw

Smoky, sweet and tangy spices bring a deep and aromatic flavour to your cooking. Baharat is one spice mix you’ll want to add to your pantry. Use this all-purpose Middle Eastern spice blend to season meats, chicken and fish, or add a new depth of flavour to your favourite dishes.

Baharat is a deliciously simple spice mix that you can whip up in under two minutes. If you love cooking, chances are you’ll have all the spices you need in the pantry already. For the freshest experience, you can grind your own whole spices OR use already-ground versions for a quick mix. 

Baharat is perfect as an all-purpose seasoning or rub for meats, fish and chicken. You can even add it to soups, stews or casseroles to add extra smokey flavour. Or why not sprinkle over your favourite dips such as hummus?

Since you're making your own spice blend from scratch, it’s easy to tweak the ingredients to suit your taste!

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Baharat – Middle Eastern Spice Mix [Ready in 2 Minutes]

Baharat (which means &quot;spices&quot; in Arabic) is a spice blend used in Middle Eastern (especially the Arabian Gulf region) and Greek cuisine.

Baharat Spice Mix

nutmeg

coriander

cardamom

Combine all the ingredients and stir to combine. 

Store in an airtight container for up to...

Store in an airtight container for up to 6 weeks. 

This spice blend is wonderfully aromatic and versatile - perfect to add flavor in marinades, main dishes and more.

Lebanese seven spice (sabaa baharat)

allspice

Place all of the ingredients in a small bowl and mix together well. Store at room temperature in a sealed container.

You can also make this starting with whole spices in part or full - just use equal volumes of the ground form, or take a best-guess from whole ingredients. Start by gently toasting most of the spices (cumin, coriander, cloves, allspice, cinnamon stick) in a dry skillet/frying pan to bring out their flavor. Nutmeg can also be freshly grated but does not really need toasted.

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Top Tags

Middle Eastern Stuffed Vegetables 4...

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The most viewed baharat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine