baharat spice mix

makes 2 tablespoons

2 teaspoons black peppercorns

2 teaspoons coriander seeds

2 teaspoons cumin seeds

2 teaspoons cloves

seeds from 6 green cardamom pods

½ cinnamon stick, broken into small pieces

1 teaspoon Hungarian paprika

1 teaspoon ground nutmeg

Dry-fry all the spices, except the paprika and nutmeg, in a frying pan over medium heat until fragrant. Cool, then put in a food processor or spice mill with the paprika and nutmeg. Blend until finely ground. Store in an airtight container for up to 1 month.