|Yotam Ottolenghi's baharat spice mix|
I was planning on making the beef and lamb meatballs with lemon broad beans from Yotam Ottolenghi and Sami Tamimi's superb Jerusalem cookbook. The meatballs are spiced with fragrant baharat, which you can buy from the Ottolenghi online store. However the recipe is so easy and I do have a spice grinder, that it seemed easier to make it myself.
A simple combination of black peppercorns, coriander seeds, cinnamon, cloves, allspice, cumin, cardamom and nutmeg is fragrant and subtle, very similar to garam masala.
The full recipe can be found on the alternative newspaper, LA Weekly food website in a review of the cookbook. Very lovely it is too!