Baharat from Jerusalem (page 299) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • joeljkp on March 24, 2025

    Easy-peasy. Made it for the Spicy freekeh soup with meatballs from the same book.

  • Rutabaga on October 31, 2016

    This spice mix gave great flavor to the freekeh soup with meatballs. I don't have much left over, but imagine it would be sprinkled over popcorn.

  • Astrid5555 on September 03, 2016

    Great spice mix, used for the tabbouleh salad. As per TrishaCP's suggestion cut down on the cloves, worked out perfectly.

  • TrishaCP on June 21, 2013

    I really enjoyed this spice blend (in the beef meatballs recipe and as a rub for grilled chicken), but it is quite heavy on cloves, and if you are not the biggest fan, you may want to consider using less in the mix.

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