Within the Ottolenghi Test Kitchen we use this aromatic, warming spice blend in many of our recipes. Favourites include our Lamb siniyah, our Middle Eastern version of a warming Shepherd's pie, or Katja's Kale and mixed peel dip, which uses Hawaij or Baharat. Baharat's versatility spans across vegetarian dishes, meat dishes and hearty bean dishes. Recreate our test kitchen and restaurant dishes at home with our custom Baharat spice blend, available in our delis and online store.
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