Baharat Steak Recipes

BAHARAT

Baharat image

Baharat is a spice mix used throughout the Arab world to season everything from lentils to meat. There are many variations; this recipe is from my grandmother. It is best to buy all the spices whole and grind them yourself for extra flavor.

Provided by Ayda

Categories 100+ Everyday Cooking Recipes

Time 10m

Yield 12

Number Of Ingredients 9

Ingredients

5 tablespoons mild paprika
4 tablespoons finely ground black pepper
3 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons ground cinnamon
2 tablespoons ground cloves
1 tablespoon ground cardamom
1 tablespoon ground star anise
1 teaspoon ground nutmeg

Steps:

Combine paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a bowl and mix well. Store in an airtight container for up to 6 months.

Nutrition Facts : Calories 34.6 calories, Carbohydrate 6.5 g, Fat 1.4 g, Fiber 3.6 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 7.7 mg, Sugar 0.5 g

BAHARAT STEAK

Baharat Steak image

Something I found on the internet that I want to try. Serve with toasted Lebanese bread, tabouleh and tzatziki.

Provided by Sonya01

Categories Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 teaspoons mild spanish paprika
3 teaspoons black peppercorns
2 1/2 teaspoons cumin
1 teaspoon coriander seed
1 teaspoon cassia
1 teaspoon clove
1/4 teaspoon green cardamom seeds
1/4 teaspoon nutmeg (grated)
4 sirloin steaks

Steps:

Place all spices in mortar and pestle and pound until fine powder.
Combine oil and 2 tablespoons spice rub in a bowl. Brush over both sides of steaks. Cook on preheated flat plate on your barbecue for 2 minutes each side or until cooked to your liking.

LAMB STEAK WITH LEBANESE SPICES

Lamb Steak With Lebanese Spices image

The Lebanese seven-spice mixture baharat (the Arabic word for spices) usually has a base of black pepper and allspice, along with coriander, cumin, clove, cinnamon, nutmeg, but that's not set in stone. Sometimes powdered ginger, cardamom and hot paprika are part of the mix. There are often more than seven spices, and sometimes fewer. It is an all-purpose spice blend, good for adding depth to stews, and as a rub for meat. London broil is what butchers call a boneless piece of meat from nearly any cut that is broiled or grilled and then sliced before serving, almost like a little roast. A butterflied leg of lamb has four such pieces, and grilling each separately is easier than cooking the whole boneless leg. You can buy chops instead, but they usually cost more.

Provided by David Tanis

Categories steaks and chops, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 butterflied lamb leg, about 1 1/2 pounds, or 4 lamb steaks or chops, 6 ounces each
Salt
2 teaspoons Lebanese baharat (seven-spice powder), see note
4 thinly sliced garlic cloves, plus 1/2 teaspoon grated garlic
Extra-virgin olive oil
1 1/2 cups plain yogurt, preferably whole-milk yogurt
4 Persian cucumbers, diced, about 1 cup
3 tablespoons chopped mint
Pinch of crushed red pepper
1 large bunch rainbow chard, about 1 1/2 pounds, cut in 2-inch-wide ribbons
Dill sprigs, for garnish (optional)

Steps:

Lay butterflied lamb leg on a cutting board and cut into 4 equal pieces, approximately 6 ounces each. Trim extraneous fat or gristle.
Place lamb on a baking sheet and season on both sides with salt and the seven-spice powder. Sprinkle meat with sliced garlic and drizzle with 1 tablespoon olive oil. Rub with your hands to coat, massaging the spices into the lamb. Cover bowl with plastic wrap and let stand at room temperature for at least 1 hour, or wrap and refrigerate overnight.
Put yogurt in a mixing bowl and season with salt. Stir in cucumbers, mint, grated garlic and crushed red pepper. Taste and adjust seasoning. Set aside.
Put a large cast-iron skillet or stovetop grill pan over medium-high heat. When the pan is hot, add lamb steaks in one layer and cook for about 5 minutes, until nicely browned. Turn pieces and cook for 3 to 4 minutes more, until juices appear on surface, for medium-rare. Transfer lamb to a cutting board and let rest for about 10 minutes before slicing. (Alternatively, broil lamb or grill over coals.)
While lamb is resting, put 2 tablespoons olive oil in a wide skillet over medium-high heat. When oil is hot, add chard and 1/4 cup water. Season lightly with salt. Cook for 1 to 2 minutes, until chard is just wilted. Remove chard from pan with a slotted spoon and transfer to a serving platter or individual plates.
Carve lamb on the bias in 1/8-inch-thick slices, against the grain, and place next to the chard. Garnish with dill sprigs, if desired, and serve with a spoonful of cucumber-yogurt sauce. Pass the rest of the sauce separately.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 865 milligrams, Sugar 7 grams

BAHARAT BLEND

Baharat Blend image

In Arabic, the term "baharat" simply means "spices" and can refer to any number of different blends, each tailored to a specific dish or ingredients. This all-purpose blend, adapted from Freda Nokaly and Doaa Elkady of Spice Tree Organics, reflects the women's Egyptian ancestry, highlighting a combination of musky cumin and floral, citrusy coriander that's been sweetened with an aromatic mix of cinnamon, cardamom and clove, and spiked with black pepper and bay leaf. Unlike some other baharat blends, this version doesn't call for first toasting the spices, giving it a subtle but distinct brightness. Use it in meatballs and pilafs, in marinade and sauces for grilled meats and fish, and in rice dishes.

Provided by Melissa Clark

Categories condiments

Time 10m

Yield 1/3 cup

Number Of Ingredients 9

Ingredients

4 teaspoons/10 grams cumin seeds
1 tablespoon/4 grams coriander seeds
1 teaspoon/4 grams black peppercorns
2 (2-inch/5-gram) cinnamon sticks, broken into pieces
2 1/2 teaspoons/6 grams green cardamom pods
1 1/2 teaspoons/2 grams whole allspice berries
1 teaspoon/2 grams whole cloves
1 whole nutmeg (2 grams)
4 bay leaves

Steps:

Place all the ingredients in a spice grinder, clean coffee grinder, or mortar and pestle, and grind until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.

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