One example of a recipe for baharat is a mixture of the following finely ground ingredients:[citation needed]
6 parts paprika
4 parts black pepper
4 parts cumin seeds
3 parts cinnamon
3 parts cloves
3 parts coriander seeds
3 parts nutmeg
1 part cardamom pods
The mixture can be rubbed into meat or mixed with olive oil and lime juice to form a marinade.
Other variants
In the Levant a spice mix called sabaa baharat (Arabic: سبع بهارات 'seven spices') is used. Its origins are from Aleppo, Syria. Though it seems to slightly vary from province to province, the typical recipe for it is the following spices, ground and mixed:[4]
Turkishbaharat includes mint in the largest proportion. In Tunisia, baharat refers to a simple mixture of dried rosebuds and ground cinnamon, often combined with black pepper. In Eastern Arabia, loomi (dried black lime) and saffron may also be used for the kebsa spice mixture (also called "baharat").
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