I’ve been using Baharat in a few dishes lately and enjoying it quite a bit. Baharat is an all purpose blend used in the Middle East and parts of North Africa. It turns out that each area has a slight variation in their spices. Since my most recent recipes used black lemons, I decided to go with a Persian gulf variation that calls for them. I made about a cup so I could have some pre-made for any other recipes that might happen to use it in the future. To heighten the spice’s aroma, you can toast to order for a recipe or just toast the whole batch in a hot pan before sealing in a jar.
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