Baharat means simply "spices" in Arabic, but this specific blend is the foundation of countless Middle Eastern dishes: **The classic components** - black pepper, paprika, coriander, cumin, cinnamon, cloves, and nutmeg in balanced proportions. **Regional variations** - Gulf baharat often includes dried lime (loomi) and cardamom. North African versions might add rose petals. **Make your own** - toast whole spices, grind together: 2 tbsp black pepper, 2 tbsp paprika, 2 tbsp cumin, 1 tbsp coriander, 1 tsp cinnamon, 1/2 tsp each cloves and nutmeg. **Applications** - essential for kofta, kibbeh, stuffed vegetables, rice pilafs, and meat stews throughout the Arab world. **Using it** - baharat is warming but not hot. Use 1-2 teaspoons per pound of meat, or add to rice cooking water for aromatic pilaf. **Storage** - keeps well for 3-4 months in an airtight container. The flavors are best within the first month.