The foundational savoury blend. Every family's version differs, but the core is steady: allspice, black pepper, cinnamon, coriander, cumin, cloves and nutmeg. When a Levantine recipe says mixed spice, this is what it means.
Also known as seven spice · sab'a baharat · seven-spice · baharat libnani
- Arabicبهار سبعةbaharat sab'a
- What it isA ground blend of seven warm spices
- Core sevenAllspice, black pepper, cinnamon, coriander, cumin, clove, nutmeg
- Used inKibbeh, kafta, rice dishes, stews — most savoury cooking
- KeepsThree to six months ground before it flattens
The Ingredient Atlas, in your pocket
Every Sofra recipe is free to read here on the web. The app carries an Ingredient Atlas covering Baharat and dozens more Levantine ingredients — in English, Arabic and Portuguese, with the name in French and Spanish too — alongside a free collection of 112 recipes to cook from.
Get Sofra — free download →What it tastes and smells like
Allspice forward, warm rather than hot, with cinnamon and clove giving it a sweetness that never becomes a dessert spice. It seasons meat and rice without announcing itself; you notice its absence more than its presence.
Blends made outside the region are commonly sweeter and milder than Levantine ones. If a dish tastes thin, the blend is usually the reason rather than the quantity.
Which kind
- Levantine baharatWarm, savoury, allspice-forward. Used in kibbeh, kafta, rice and stews.
- Syrian baharatSimilar, sometimes with dried rose petals worked in, which makes it more fragrant.
- Gulf baharatHeavier on cardamom, sometimes with saffron or dried lime. A different tradition, and not interchangeable.
What it is used in
- Arayes1.5 tsp seven spice
- Bamia bil Lahmeh — Okra Stew with Lamb1 tsp seven spice (baharat)
- Batinjan bil Lahmeh — Eggplant Braised with Spiced Lamb1.5 tsp seven spice (baharat)
- Bazella w Riz1.5 tsp seven spice
- Daoud Basha2 tsp seven spice
- Djaj bil Freekeh — Chicken with Roasted Green Wheat2 tsp, divided seven-spice
- Djaj bil Limoun1 tsp seven spice
- Djaj Meshwi2 tsp seven spice
48 Sofra recipes use it in all — browse the collection.
How to buy and store it
Buy from a Middle Eastern grocer and ask for sab'a baharat or baharat libnani. Grocery-store blends under the name are usually sweeter and milder, and often older.
Ground blends flatten within three to six months. Buy small amounts often rather than a large jar once, and keep it sealed away from the stove — heat is what kills a spice jar fastest.
If you cannot find it
- Allspice, cinnamon and black pepper at roughly 1:1:½ goodA quick approximation. Missing the depth of the full blend but it will carry a dish.
- Ras el hanout acceptableNorth African, with a different profile. Use sparingly and expect a different dish.
Frequently asked questions
What is baharat?
Baharat is the seven-spice blend at the base of Levantine savoury cooking. The core is allspice, black pepper, cinnamon, coriander, cumin, cloves and nutmeg, though every family's proportions differ.
Is baharat the same as seven spice?
Yes. Baharat simply means spices in Arabic, and sab'a baharat means seven spices. Recipes calling for mixed spice or Lebanese seven spice mean the same blend.
Is Gulf baharat the same blend?
No. Gulf blends lean heavily on cardamom and sometimes saffron or dried lime. They belong to a different tradition and are not a straight swap.
Can I make baharat at home?
Yes. Allspice, cinnamon and black pepper at roughly one to one to a half gets you most of the way. Adding coriander, cumin, clove and nutmeg gets you the rest.
How long does baharat keep?
Three to six months before it flattens noticeably. Buy small quantities often and keep the jar away from the stove.
What is baharat used in?
Most savoury Levantine cooking: kibbeh, kafta, stuffed vegetables, rice dishes and stews. Forty-four Sofra recipes list it.