The next in our series of spotlighting key Steenbergs products – this time it’s the turn of our organic baharat.
Baharat is the true and complete spice of Arabia, used in most dishes from meat, fish and even hearty vegetable stews and roasts. Steenbergs organic Baharat version is based on a Tunisian style recipe but can be used in all near East dishes. Amongst other ingredients, the aromatic spice blend contains organic paprika, organic black pepper, organic cumin and organic cloves and cardamom powder which give it that warming and exotic flavour.
It’s truly authentic and one sniff of this Baharat will transport you to the oldest of spice markets such as the Eminönü spice stalls in Istanbul. It’s delicious in red meat marinades especially as it gives it that extra savoury edge, here’s a recipe for easy Turkish Adana Kofte:
(Use organic/natural real food ingredients where possible)
Prep time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour 15 minutes
500g of minced lamb
2 cloves of garlic, crushed
1 teaspoon of Fairtrade organic turmeric
1 teaspoon of Steenbergs organic Baharat
½ teaspoon of pyramid salt
½ teaspoon of cracked black pepper
I red bell pepper, chopped very finely
2 red bell pepper, red and green or a mixture, chopped into rough chunks
2 tablespoons of chopped fresh chives
2 tablespoons of coconut oil
From your kitchen:
A large saucepan
- A grill pan
- A sharp knife
- A wooden spoon
- A couple of teaspoons and tablespoons
- A silicone spatula
- A couple of mixing bowls
- A chopping board
- A couple of serving plates
Step 1:In your large mixing bowl add your minced lamb and using clean hands add and mix in your crushed garlic, Fairtrade organic turmeric, Baharat, pyramid salt and cracked black pepper. Knead the mixture for a good few minutes as this will help to flavour the Kofte better. Add in your chopped bell pepper and 1 tablespoon of the chopped chives, saving the other tablespoon for garnishing. Set your Kofte mixture aside for the flavours to develop whilst you grill your chopped bell peppers.
Heat your grill pan on a medium high heat and grill your bell peppers with no oil for 5-8 minutes on either side. They will take on a delicious and smoky flavour which is exactly what Adana Kofte calls for. Set aside on a plate to stay warm whilst your fry off your Kofte.
In a large saucepan heat your coconut oil on a medium heat and shape your Kofte using some water to wet your hands, you want to shape them into ovals across your palms. Fry the Kofte for 2-5 minutes on either side and then add your charred bell peppers. Turn the heat down and place the lid on your saucepan. Transfer to a small cooker with a lower flame and continue to simmer the Kofte for another 15-20 minutes. Serve hot and garnish with your remaining chopped chives…as the Turks would say, this dish is shahne!
Article written and researched by
Recipe Creator and founder of nikibakes
nikibakes has been blogging for over 10 years and has a passion for gluten free and dairy free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.