Baharat recipes

6 days ago
2 min read

Updated: 4 days ago

Warm, earthy and aromatic, Spice Fetish Baharat adds a rich Middle Eastern-inspired flavour to savoury dishes. Its fragrant spices pair beautifully with mushrooms, creamy sauces, soups and pasta.

Close-up view of native Australian spices on a wooden table — Close-up view of Baharat Risoni Mushrooms

Baharat Mushroom Soup

800g to 1000g mushrooms – Swiss brown, portobello or large flat brown - sliced
2 medium size onions, chopped (approx one cup)
4 cloves garlic, finely chopped
1 rounded tablespoon Baharat
2 ½ cups chicken stock
½ cup pouring cream
Olive oil
Butter

Heat a tablespoon of olive oil and a dessertspoon butter in a large heavy based pan. Gently sauté the onion and garlic until translucent, approximately 3 to 4 minutes. Remove the onion mixture from the pan and place to one side. Add more oil and butter to the pan then cook a small amount of mushrooms (one handful) at a time until golden brown. Now add the onion mixture to the mushrooms. Sprinkle over the Baharat and stir for 1 or 2 minutes. Add the chicken stock and simmer for around 20 minutes. Divide into two portions. Hand blend one portion then add in remaining unblended portion. Re- heat and stir in the cream.

Baharat Risoni Mushrooms

500g to 750g mixed mushrooms eg Swiss brown, portobello, large flat etc – slice small mushrooms. Quarter and slice large flat mushrooms
1 red onion, finely chopped
4 cloves garlic, crushed
1 tablespoon Baharat
¼ cup chicken or vegetable stock
1 cup cooked risoni pasta or conchiglie rigate pasta (tiny shell)
200ml cream
¼ cup olive oil
1 tablespoon butter

Heat some olive oil and half the butter in a heavy based frying pan. Pan-fry the onion and garlic until soft. Set aside. Add more olive oil and butter to the pan and fry the mushrooms a handful at a time, cooking briskly and not allowing to stew. Once all the mushrooms are cooked return to the pan together with the onion and garlic. Sprinkle over the Baharat and cook for a minute or two while stirring. Add enough stock to give a light consistency before adding the cream. Stir in the cooked pasta and serve.