Yield: About 1¼ cups Prep Time: 5 minutes Total Time: 5 minutes
Description
A well-balanced, salt-free Italian herb blend with garlic, onion, and a full bouquet of traditional Mediterranean herbs. Ideal for tomato sauces, meats, soups, or homemade dressings.
Ingredients
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried parsley
1 tablespoon dried thyme
1 tablespoon dried marjoram
1 teaspoon dried rosemary
Instructions
In a small bowl or jar, mix all ingredients thoroughly.
Store in an airtight container in a cool, dark place for up to 6 months.
Notes
Excellent in Italian dressing, marinara, on garlic bread, or as a pizza topping.
Yield: About ⅓ cup Prep Time: 5 minutes Total Time: 5 minutes
Description
A bold, herbaceous Greek seasoning blend that combines warm spices like cinnamon and nutmeg with bright herbs like oregano, dill, and parsley. The cornstarch helps it cling to proteins, making it ideal for marinades, rubs, or roasted vegetables.
Ingredients
2 teaspoons garlic powder
2 teaspoons dried basil
2 teaspoons dried Greek oregano
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon dried rosemary, minced
1 teaspoon dried dill weed
1 teaspoon dried marjoram
½ teaspoon ground thyme
½ teaspoon ground nutmeg
Instructions
Mix all ingredients thoroughly in a small bowl or spice jar.
Store in an airtight container in a cool, dark place for up to 6 months.
Notes
Excellent as a dry rub for lamb, chicken, or pork.
Also great in salad dressings, tzatziki, or sprinkled over roasted potatoes.
Yield: About ⅓ cup Prep Time: 5 minutes Total Time: 5 minutes
Description
A tangy, nutty, and herbaceous spice blend from the Levant. Traditionally sprinkled over breads, mixed with olive oil for dipping, or used to season meats and vegetables.
Ingredients
1 tbsp dried thyme (or substitute dried oregano)
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp toasted sesame seeds
1 tbsp ground sumac
½ tsp kosher salt
¼ tsp Aleppo chili flakes (*optional*)
Instructions
If using whole cumin or coriander seeds, toast them in a dry skillet until fragrant, then grind.
Combine all ingredients in a small bowl and mix thoroughly.
Store in an airtight container at room temperature for up to 3 months.
Notes
For best flavor, toast the sesame seeds and grind the spices fresh.
Excellent sprinkled on hummus, labneh, or flatbreads before baking.
Yield: About ½ cup Prep Time: 5 minutes Total Time: 5 minutes
Description
A traditional Arabian spice blend used widely across the Middle East, especially in Gulf cuisines. Baharat means “spices” in Arabic and varies by region, but this version is a well-balanced, fragrant mix that works beautifully in grilled meats, stews, soups, and rice dishes.
Ingredients
2 tbsp ground black pepper
2 tbsp ground cumin
2 tbsp ground coriander
2 tbsp ground paprika
1 tbsp ground cinnamon
1 tbsp ground cloves
1 tbsp ground cardamom
1 tbsp ground nutmeg
1 teaspoon ground loomi (dried black lime)
Instructions
In a bowl, combine all spices and stir until evenly mixed.
Transfer to an airtight container and store in a cool, dark place for up to 6 months.
Notes
Consider gently toasting whole spices over medium heat in a dry pan until they become aromatic and grinding them fresh for the very best flavor and aroma.
Use as a dry rub for lamb, beef, or chicken, or stir into stews, rice pilafs, or lentil dishes.
Ground loomi (dried black lime) adds a tangy, slightly fermented depth often found in Gulf and Iraqi versions of baharat. If unavailable, omit or substitute with a touch of sumac or lemon zest.
Levantine versions often include allspice and omit paprika; Turkish variants may include dried mint. In North Africa, rose petals are sometimes incorporated for a floral hint.