A middle eastern chef was visiting our kitchen for a week and on this occasion we practiced and learned some new techniques.

Starting with Bahārāt, a key ingredient, a spice mixture blend used in many dishes in middle eastern cuisine. The word is the Arabic word for “spices”, which is a mixture of finely ground spices used to season foods.

The ingredients vary from chef to chef, and from region to region but you can see the general idea from the photo. Once you have the spices, you blend them into a fine powder. In this process the best way to avoid unwanted husks, or other outer parts is to use a flour sifter and pass the finished spice mix through it. You will be surprised what is left behind, many inedible pieces.