I realised the other day that I hadn’t made baharat for the longest time – never in Geneva and I’ve been here eight years. In Melbourne long ago I often used to put it on pork chops which were then put on a wood BBQ. The BBQ is not an option now, but pork abounds. Mix the baharat with olive oil and vinegar to make a paste. Rub all over the meat before baking in the oven until done. I cooked it fairly high, about 210C.
We had it hot on day one, but this is much better left and eaten cold, which is how we had it last night on a platter with stuffed eggs, falafels, cheese and so on. It is a good alternative to chicken in these summer rolls.
Like all these spice mixes, it is not written in stone. Like all good Australians, I’ve always used Tess Mallos’ version:
In a spice grinder:
70g black peppercorns
25g coriander seeds
10g cassia bark
35g cumin seeds
2 teaspoons cardamom seeds
4 whole nutmegs, smashed with a mallet
I make half this at a time, though if you use it a lot it is definitely worth doing the full quantity.