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Israeli Kosher Cuisine

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Key for the dishes description: [D] - Dairy, contains ingredients of dairy source. [M] - Meat, contains ingredients of meat/chicken source.
[P] - Parve, contains no dairy or meet ingredients. [Po] - Kosher for Passover

Dates spread cookiesmalabi (d)Orange vegetable soupA beef pot with wild mushrooms and celeryKhreime- Moroccan Fish

 

Spice of the week - Baharat

Yael
2012-02-06 19:24

Spice of the week - Baharat


 


Baharat is a blend of spices common in the kitchens of the Levant - Eastern Turkey, Lebanon, Syria, Israel, Jordan and Iraq. The Iraqi version is common in Israel.


 


Exact composition of the mixture Baharat varies from kitchen to kitchen and from family to family. In most cases it includes some sweet spices such as allspice, cinnamon, nutmeg, cloves and cardamom, plus black pepper, cumin, and rose petals. In Turkey, it may also include dried mint. Iraqi Baharat is the most popular in Israel and is an important component in a variety of dishes like the Tbit (Iraqi Jewish Cholent). It's important not to confuse Baharat with Bahar, which is the Arabic name of allspice.


 


Quick and easy version Baharat:


Ingredient for a small jar of 250 grams:


 50 g ground cinnamon


6 ground nutmeg


2 tablespoons minced ginger


2 tablespoons dried roses, minced


50 grams of black pepper


50g ground allspice


 


Preparation:


Mix all ingredients in a bowl, put the jar and close tightly.



Spice of the week - BaharatSpice of the week - BaharatSpice of the week - Baharat
   
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[]  Spice of the week - Baharat  Yael   2012-02-06 19:24 
   [] Awesome!*  Gale W*   2012-02-10 22:57 
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