Back in 2006, I read a blog post by David Lebovitz touting an Italian herb rub that cook Judy Witts Francini had taught him to make. It consisted of rosemary, sage, garlic and sea salt. Well, I ...

Or tasted chicken kebabs and felt the room go silent? It’s extremely likely baharat was involved. A heady, aromatic spice ...

and spiked with black pepper and bay leaf. Unlike some other baharat mixes, Ms. Nokaly and Ms. Elkady’s version doesn’t call for toasting the spices first, which gives their blend a subtle but ...

1.For baharat (see note), sift all spices together ... Add cumin and coriander seeds and stir until fragrant (1-2 minutes). Add chilli, bay leaf, moghrabieh and remaining stock to just cover and bring ...

I gently spice the rack of lamb with baharat, garlic, and some fresh rosemary to simply enhance the already amazing flavors this cut of meat yields. It pairs perfectly with my Syrian-inspired ...

Bold Cajun blends, Chinese five-spice powder, Caribbean jerk, garam masala from India, Middle Eastern baharat ... then mixed with ground cumin, bay leaf, saffron, cayenne pepper and Spanish ...

Coriander, cumin, cloves, black peppercorns, cardamon, and nutmeg, with either paprika or chilli bring the heat in a Middle-Eastern style.