Lebanese 7 Spices (Baharat)
Lebanese 7 Spice (sabaa baharat) is a pantry ‘must-have’ spice blend. It is widely used within Lebanese cooking, found in many dishes. It is aromatic with a hint of bitterness and sweetness.
Servings: 1 jar
Yield approx. 40g = 1 jar
💡Recipes using Lebanese 7 Spices
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- Molokhia - my favourite comfort food of jute mallow leaves
- Bamia - wholesome stewed okra
- Kibbeh - the ultimate potato and bulgur on a bed of onion and sultanas.
- Malfouf - stuffed cabbage leaves
- Ejjeh - a vegan herb omelette
- Lebanese rice - the best vegetable and nut rice ever
- Fasoulia - a hearty red kidney bean stew
- Moghrabieh - aromatic pearl couscous with chickpeas
- Batinjan Mahshi - eggplant stuffed with a veggie and pine nut rice
- Use, where possible, whole spices and grind them up yourself using a spice grinder. This will result in an aromatic fresh baharat.
- If you can’t obtain whole spices, using ground spices is fine.
- If purchasing baharat from the supermarket, be sure to check the ingredients. I recently came across one which contain so many unnecessary ingredients such as natural flavours, colour additives and acidity regulators.
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
Serving: 1g | Calories: 164kcal | Carbohydrates: 34g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 43mg | Potassium: 525mg | Fiber: 15g | Sugar: 2g | Vitamin A: 229IU | Vitamin C: 8mg | Calcium: 347mg | Iron: 8mg