Baharat Mshakaleh (Nadia’s Arabic Spice Mix)
Baharat Mshakaleh is a spice blend that plays an indispensable role in Arabic cuisine. While it is often labeled as “Baharat mix” or “seven-spice mix” in stores, Chef Nadia prefers not to limit its potential by simply counting ingredients. Instead, she takes delight in enhancing this spice mix with a carefully curated selection of additional flavors.
Ingredients
- 5 tablespoons whole allspice
- 2 cinnamon sticks, slightly crushed
- 1 tablespoon black peppercorns
- 1 tablespoon cumin seeds
- ¾ tablespoon cardamom seeds
- 15 whole cloves
- ⅓ of a whole nutmeg seed, slightly crushed
- 4 dried laurel bay leaves (optional)
- 1 tablespoon dried small rose petals (optional)
Instructions
- In a heavy skillet, combine the allspice, cinnamon, peppercorns, cumin, cardamom, cloves and nutmeg. Cook on low heat until you smell the aroma of the spices, about 7 minutes. Remove from heat and cool slightly to room temperature.
- Place the spices in an electric spice grinder and process until the spice mixture is a smooth powder. You can do this in batches.
- Crumble the bay leaves and rose petals into the grinder, and pulse until smooth.
- Using a fine sieve, sift the ground spice mixture together, then re-grind any chunks left behind again until smooth.
- Store in an airtight container away from direct sunlight, for up to 3 months.
Notes
Produced in partnership with The Pantry. thepantryseattle.com