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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Baharat, which simply translates as “spices” from Arabic, is a versatile Middle Eastern spice blend. It’s sold in well-stocked supermarkets, spice shops and Middle Eastern grocery stores. But if you already have a good number of spices in the pantry, it is easy to mix your own, especially if you start with ground spices. There’s no right or wrong way of making baharat—each cook usually has their own formula. This recipe is our favorite mix. It includes some brown sugar to balance the spices with a little sweetness. Stored in an airtight container, the baharat will keep for a few months. But if you don’t think you’ll use it up before it begins to stale, the recipe can easily be halved.
tablespoons packed brown sugar
tablespoon ground cardamom
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