Lebanese baharat or 7 spice mix is used in middle eastern cooking like garam masala is to Indian cooking. This delicate aromatic salt-free spice blend is used as the base flavouring in dishes from meat and vegetable to appetisers. The addition of sumac is common to provide added tanginess to dishes such as lamb or chicken. Our slow cooker version using this spice is aromatic, with sweet spices and tangy sour notes perfectly balanced with savoury highlights from cardamom and cumin.
A little salt can be added at the end of cooking if desired, but taste it first.
We have many other great recipes for this aromatic baharat spice in our African recipes
Spices used in this recipe
Saffron Threads (Whole)
Saffron is the world’s most expensive spice by weight. The saffron threads are the whole stigmas from the purple-flowered crocus. Its golden color can be imitated by cheaper spices such as safflower and turmeric. Saffron’s rich and delicate flavor is unable to be imitated. Saffron is widely used to color and flavor dishes in a variety of cuisines, including saffron rice, biryani, paella, risottos, and bouillabaisse.$7.50
Sumac crushed is obtained from the dried berries from a bush that grows in the Middle East and southern Italy, and it is essential for Middle-Eastern cuisine especially Persian, Lebanese, and Turkish. In Middle Eastern cooking, sumac is used as a souring agent instead of lemon or vinegar. Sumac is delicious on roast meat & in particular lamb when mixed with paprika, pepper & oregano. It has a tangy, lemony, and fruity sour flavour and a fruity aroma that was once used as the tart, acid element by Romans. It can be used as a substitute of lemon in any dish on which you might squeeze fresh lemon juice. Also, its deep red-dark purple colour makes it a very attractive garnish.
Lebanese Baharat – Mild
The word baharat means “spice” in Arabic and refers to the aromatic blend of spice used throughout North Africa. This versatile spice blend is a great addition to any pantry.This all-purpose blend is as integral to Middle Eastern, particularly Lebanese, cuisine as garam masala is to Indian cuisine. Also similarly to garam masala the blends of baharat are individual to every region. It can be used as a bbq rub for meats, seasoning meat in the pan before stewing or as a garnish on a meal before serving.$3.45
Mix all ingredients together except water and marinate with lamb for 1 hour in the fridge or overnight. Place “butterflied” lamb on a roasted rack in a large deep roasting dish, add the water, and roast at 150 deg C for about 2 hours, basting regularly with pan juices. Remove lamb from oven and rest for 10 minutes. This dish can be also cooked on the bbq, or slow cooker.
keep lamb on the roasting rack in the bbq and use a foil baking pan half-filled with water to keep the meat moist while cooking.
While the lamb is cooking proceed with the couscous. Place couscous in a large bowl. Bring stock and saffron to the boil and pour over couscous, then cover and stand for 20 minutes, or until the stock is absorbed.
With some of the couscous brands, they have been precooked, the time, in this case, is around 5 minutes.
Fluff couscous with a fork, then add nuts, lemon juice, oil, and parsley and mix well.
Divide the couscous mixture onto the plates, top each serving with thick slices of the lamb steamed vegetables, and drizzle with a spoonful of the warm marinade. Serves 4