Baharat is the Persian word for spice and is also the name given to a classic blend of spices, various versions of which are made around the Levant and the Middle East - it tends to be used as a kind of multi-purpose seasoning, a bit like an Indian garam masala. The flavour is sweet and aromatic and the blend is fantastic in this warming stew with lamb meatballs and roasted aubergine.
Baharat: paprika, cassia, black pepper, cumin, coriander, cloves, nutmeg
Rice Spices: cinnamon, green cardamon, allspice, cumin
Yogurt Blend: mint, parsley, garlic
May contain traces of celery, mustard and sesame
Allergens are listed in CAPITALS
500g ready made lamb meatballs or make your own, or peeled baby new potatoes for a veg version
1 large aubergine
1 large red onion
2 cloves of garlic
150g natural yogurt (Greek is best)
400g tin of chopped tomatoes
300g basmati or standard long grain rice (not easy cook)
3 tbsp good quality olive oil
Large ovenproof dish
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