Jkawe

Mediterranean

Lebanese Seven Spice Blend (Sabaa Baharat)

This homemade Lebanese Seven Spice Blend is warm, fragrant, and deeply aromatic with cinnamon and allspice at the front. It takes five minutes to make, keeps for six months, and is the flavor backbone behind so many Lebanese dishes.

  • Prep5 min
  • Total5 min
  • Makes7 tablespoons
  • Calories19
Lebanese Seven Spice Blend (Sabaa Baharat)

Method

  1. 1

    Add all spices to a small bowl and whisk until fully combined and the color is uniform.

  2. 2

    Funnel into a glass spice jar and label with the date.

  3. 3

    Store in a cool, dark pantry for up to 6 months.

Notes

Cloves and nutmeg are potent. The smaller ratio is intentional. Taste the blend and dial back either one if you prefer. For a Beirut-style variation, stir in 1 teaspoon of sweet paprika. Start with 1 to 1 1/2 teaspoons per pound of ground meat and adjust from there. Freshly ground black pepper makes a noticeable difference here if you have a grinder. To make a more complex blend, toast whole spices in a dry skillet over medium heat for 2 to 3 minutes until fragrant, then grind fresh before mixing. Store in a glass jar rather than plastic. Plastic absorbs the essential oils from the spices and dulls the aroma over time. Keep the jar away from the stove. Heat and humidity shorten the life of your blend significantly. This recipe doubles and triples easily. If you cook Lebanese food regularly, a larger batch is worth making.

Per serving

  • Carbs4 g
  • Protein1 g
  • Fat1 g
  • Fiber2 g

Also filed under

Mediterranean Sides

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