Baharat Rub

FOR CONTEMPORARY SMOKED FOOD & GRILLED DISHES

It’s no surprise that Middle Eastern cultures that prize lamb have specialized in seasonings that marry well with the meat. Baharat generally combines black pepper and cumin with other spices as diverse as sumac, rose petals, and saffron. You can pick up the mixture in some spice stores and in Middle Eastern markets, but here’s a good starting point for your own homemade version.

Transport your taste buds to the exotic flavors of the Middle East with the Baharat Rub. A harmonious blend of aromatic spices and herbs, this rub is a key to creating captivating dishes with a rich and complex flavor profile. The Baharat Rub draws inspiration from traditional Middle Eastern cuisine, offering a tantalizing combination of warmth, sweetness, and depth that enhances the taste of lamb to perfection. Whether you’re grilling, roasting, or slow-cooking, this rub will elevate your lamb dishes to new heights.

MAKES: ABOUT 1 CUP

INGREDIENTS:

• 3 tablespoons black peppercorns
• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 1 tablespoon fennel seeds
• 2 tablespoons sweet paprika
• 2 tablespoons dried mint
• 2 tablespoons ground cinnamon
• 1 tablespoon kosher salt or coarse sea salt
• 1 teaspoon freshly grated nutmeg

INSTRUCTIONS:

1. Grind the Spices: Use a spice mill or mortar and pestle to grind the black peppercorns, cumin seeds, coriander seeds, and fennel seeds. You can grind them in batches if needed. Transfer the ground spices to a bowl.
2. Mix in the Remaining Ingredients: To the ground spices, add the sweet paprika, dried mint, ground cinnamon, kosher salt (or coarse sea salt), and freshly grated nutmeg. Thoroughly mix all the ingredients to create a well-balanced and fragrant Baharat Rub.
3. Apply the Rub to Lamb: Generously massage the Baharat Rub onto the lamb, ensuring that it coats all surfaces. Allow the seasoned lamb to sit for a minimum of 30 minutes at room temperature. For larger cuts of lamb, marinate them wrapped or covered in the refrigerator, preferably overnight.
4. Cook the Lamb: Grill, roast, or cook the lamb according to your desired method. The Baharat Rub will create a complex flavor profile and aromatic crust on the lamb, enhancing its taste and appearance.

SERVING SUGGESTIONS:

• Showcase the flavorful lamb as the centerpiece of a Middle Eastern feast. Serve it alongside traditional dishes like rice pilaf, hummus, and pita bread.
• Create unique and vibrant shawarma-style wraps by combining the Baharat-rubbed lamb with fresh vegetables, yogurt sauce, and tahini.
• Elevate simple salads by incorporating slices of Baharat-spiced lamb for an exotic twist on classic combinations.
• Impress your guests by serving Baharat-rubbed lamb at gatherings or special occasions, allowing them to experience the authentic flavors of the Middle East.

VARIATION:

• Transform the Baharat Rub into a versatile seasoning paste perfect for shish kebabs. Combine the dry seasonings in a food processor with half a medium onion and enough olive oil to create a thin paste. This paste will cling nicely to the kebabs, infusing them with the distinctive Baharat flavors.

SPICING TIP:

• If you’re looking for another Middle Eastern-inspired dry rub, consider using Za’atar. This traditional spice blend typically includes dried thyme, nutty sesame seeds, and tangy sumac, creating a balanced and aromatic seasoning that beautifully complements lamb and other dishes.