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Israeli Kosher Cuisine

Managed by Yael

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

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



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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