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.
1 hour 10 minutes
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
Product Rating (0):
Write your Review
We love to hear what everyone has been saying about our products! Uploading a picture is optional, although if you do it will be automatically uploaded to our Wall of Fame and
you'll be in with the chance of winning our monthly prize!
Sorry, not all fields are filled out. Please check and try again.
Please check the "I'm not a robot" box
Sorry your image was less than 400px in height or width. Please try another image;
Sorry, you haven't cropped your image yet! Please click and drag a box over your image to set the crop.