Turkish Spice Blend (Baharat Seasoning Mix)
This Turkish spice blend is quick and easy to make and will last for up to 6 months. It's wonderfully versatile and can be added to various dishes - Turkish dishes and international cuisines. Use it as a dry spice rub, marinade or seasoning to add depth of flavour to salads, soups and stews. A multi-purpose go-to for adding a warm, rich flavour to simple dishes.
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Equipment
- 1 pestle & mortar (or spice grinder)
- 1 tablespoon
- 1 small frying pan
- 1 sterilised glass jar with lid (or airtight container)
Ingredients
- 2½ tablespoons sweet paprika
- 1½ tablespoons kekik (or dried thyme or oregano)
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- ½ tablespoon chilli flakes
- ½ tablespoon sumac
- ½ tablespoon dried mint
- ½ tablespoon garlic powder
Instructions
- First of all, place your small frying pan over a medium heat and add your cumin seeds and coriander seeds.
- Toast them for a maximum of 4 minutes, until their aromas start to release and then pour them into your pestle and mortar. Don't allow them to burn.
- Add your peppercorns to the mix and pound and grind the mixture.
- Do this until you have a rough blend.
- Now mix in all of your other spice blend ingredients.
- Add your spice blend to a jar or other airtight container and enjoy in your dishes for up to 6 months.
Notes
- This Turkish spice blend recipe will add warmth and richness to a whole host of dishes.
- Feel free to add more or less of each ingredient to your blend, depending on your personal preferences. We find this recipe to be good as a base. Then we can add any extras to dishes, depending on what we're cooking.
- We don't add salt to our Turkish spice blend because we like to have control over how much we're using, depending on what we're cooking.
- Some recipes for Turkish spice mix will include cinnamon. Our blend is designed to be an all-purpose seasoning, so whilst we might add a tiny pinch of cinnamon to our homemade köfte, we certainly wouldn't want it to be present in other Turkish dishes. This is a spice we can just add as and when.
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