Spicy Ground Meat with Baharat Spice
Easy spiced ground meat with baharat, garlic, ginger, and turmeric. Serve in wraps, over rice, or on hummus.
- Make a paste from the first five spices with a little water and saute with garlic, ginger, and onion.
- Brown the ground meat, add tomato, dried cilantro and baharat, then simmer 20 minutes for best flavor.
- Use clarified butter or oil, swap meats or make a vegan version, and store leftovers in the fridge or freezer.
Preparation Instructions:
Mix the first 5 spices with enough water to form a paste, set aside.
In a large skillet or wok, heat the butter or oil and saute the garlic 1 minute. Add the ginger and saute another minute, add the onion, continue to cook for about 10 minutes over medium high heat.
Add spice paste to the onion and saute for 2-3 minutes. Add ground meat (may be cooked ahead of time and drained if fatty) continue to saute for another 10 minutes.
Lower heat, add tomato and simmer 20 minutes, stirring occasionally. Stir in the cilantro and Baharat, continue to simmer until ready to serve. Salt to taste. Serve over rice or couscous.
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Frequently Asked Questions
What is baharat and how does it taste?
Baharat is a Middle Eastern spice blend. It usually has warm notes from cumin, coriander, cinnamon, and black pepper. It adds a warm, slightly sweet aroma rather than heat.
How do I make the spice paste and how much water do I need?
Stir the first five ground spices with a little water until you have a spreadable paste. Start with about 1 to 2 tablespoons of water and add more a few drops at a time until it holds together.
Can I use different ground meats or lean vs fatty meat?
Yes. Beef, turkey, lamb or pork all work. If you use fatty meat, you can brown it ahead of time and drain excess fat to keep the dish from becoming greasy.
How can I change the heat level?
To make it hotter, add cayenne, crushed red pepper, or diced fresh chiles while cooking. To make it milder, use less of the spicy components or skip extra chiles and rely on baharat for flavor.
Can I make a vegetarian or vegan version?
Yes. Substitute cooked lentils, crumbled tofu, or textured vegetable protein and follow the same steps. Use vegetable oil instead of clarified butter to keep it vegan.
How long will leftovers keep and how should I reheat them?
Refrigerate leftovers in a sealed container for 3 to 4 days. Freeze for up to 2 to 3 months. Reheat on the stovetop or in the microwave until steaming hot, adding a splash of water if it seems dry.
What are the best ways to serve this dish and can I make it ahead?
Serve in wraps, over rice or couscous, or spooned onto hummus. You can cook it a day ahead; flavors often improve after resting. Portion and freeze cooked meat for quick meals later.
What is baharat and how does it taste?
Baharat is a Middle Eastern spice blend. It usually has warm notes from cumin, coriander, cinnamon, and black pepper. It adds a warm, slightly sweet aroma rather than heat.
How do I make the spice paste and how much water do I need?
Stir the first five ground spices with a little water until you have a spreadable paste. Start with about 1 to 2 tablespoons of water and add more a few drops at a time until it holds together.
Can I use different ground meats or lean vs fatty meat?
Yes. Beef, turkey, lamb or pork all work. If you use fatty meat, you can brown it ahead of time and drain excess fat to keep the dish from becoming greasy.
How can I change the heat level?
To make it hotter, add cayenne, crushed red pepper, or diced fresh chiles while cooking. To make it milder, use less of the spicy components or skip extra chiles and rely on baharat for flavor.
Can I make a vegetarian or vegan version?
Yes. Substitute cooked lentils, crumbled tofu, or textured vegetable protein and follow the same steps. Use vegetable oil instead of clarified butter to keep it vegan.
How long will leftovers keep and how should I reheat them?
Refrigerate leftovers in a sealed container for 3 to 4 days. Freeze for up to 2 to 3 months. Reheat on the stovetop or in the microwave until steaming hot, adding a splash of water if it seems dry.
What are the best ways to serve this dish and can I make it ahead?
Serve in wraps, over rice or couscous, or spooned onto hummus. You can cook it a day ahead; flavors often improve after resting. Portion and freeze cooked meat for quick meals later.
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