There are so many fabulous spice blends. Each varies slightly depending on their region and the country. Tunisia, Algeria, and Morocco each have a different Raz al Hanout. The Middle East’s Baharat, translated as ‘spices’, comes in many disguises. Lebanon has Severn Spice, Palestine Nine Spice, India Garam Masala, and Herbs de Provence from France. The list is endless! However, these blends are used similarly as a go-to seasoning and starting point for many traditional meals.
Baharat Spice Mix
Raw Carrot Salad with Baharat Seasoning and Fresh Mint: although a Moroccan-inspired salad, I have chosen, Baharat. It is zesty, earthy, warm, and aromatic; delicious with lamb, but I love to use it with vegetables. Its Moroccan cousin, Raz al Hanout, tends to have added ginger, turmeric, and allspice. Both are wonderfully exotic, with the usual mix of peppercorns, cumin, coriander, cinnamon, cloves etc. In contrast, Baharat is more ‘paprikery’, often with saffron, rosebuds, dried lime, and star anise.
Raw Carrot Salad Ingredients
Traditional Morrocan carrot salad uses cooked, not raw, carrots with cumin, coriander, paprika, and fresh coriander. This raw carrot version is quick, easy to make, and a great addition to any meal. I paired it with cold chicken and cottage cheese for lunch when tasting for this post. Perfect.
As I am bending the rules here, feel free to improvise, add some currants, diagonally slice spring onions, and swap the baharat for cumin, coriander, and a pinch of sweet paprika. Use toasted flaked almonds instead of pine nuts.
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Raw Carrot Salad with Baharat Seasoning and Fresh Mint
- 4 medium carrots, peeled and grated
- 1 tsp baharat
- pinch salt
- 3 tbsp olive oil
- 2 tbsp white wine or apple cider vinegar
- 1-2 tbsp pine nuts lightly toasted
- bunch finely chopped mint
- 1 large clove finely grated garlic
- pinch sumac
- 2 tbsp black sesame seeds poppy seeds are a good alternative
- If you have a mini Moulinex blender, add the garlic, mint, baharat, vinegar, oil and whizz to create your dressing or finely grate and chop, add to a jar and thoroughly mix.
- Toss the carrot in the dressing and then the seeds. Salt to taste.
- Decorate with a sprig of mint and ½ teaspoon sumac.