Turkey

Damascus-Style 7-Spice (Baharat)

Allspice-forward warm spice blend without paprika, tailored to Syrian palates.

Damascus-Style 7-Spice (Baharat)

A paprika-free blend built on allspice warmth, perfect for kebabs, tomato sauces, and pilafs.

Process
Total
12 MIN
G
20
14 garoma
Allspice berries
8 garoma
Black peppercorns
6 garoma
Cumin seeds
4 garoma
Cinnamon stick
3 garoma
Green cardamom seeds
2 garoma
Cloves

Toast allspice, black pepper, cumin, cinnamon, cardamom seeds and cloves in a dry pan over medium heat for 60–90 seconds until fragrant.

01
No dedicated ingredients

Cool the spices completely, then grind to a fine powder.

02
3 garoma
Nutmeg, freshly grated

Stir in freshly grated nutmeg, sift if desired, and store airtight. Best within 3 months.

03

Notes

  • Whole spices yield the brightest flavour; substitute pre-ground only if absolutely necessary.
  • Warm the blend slightly before using to reawaken aromatics.
  • Add to tomato sauces, lamb skewers or rice for an instant Damascene accent.

Damascus-Style Khashkhash Tomato Sauce

Roasted tomato and pepper sauce finished with saffron, Aleppo pepper, and kebab drippings.

Damascus-Style Khashkhash Tomato Sauce

A smoky, saffron-perfumed tomato sauce poured beneath kebabs in Damascus grill houses.

Process
Total
45 MIN
SERVES 2 KG KEBAB
2
1200 gacid
Ripe tomatoes (Raf, San Marzano, Plum, Barbastro)
2 tbspfat
Olive oil
6 gsalt
Salt
1 pcsaroma
Long sweet red pepper

Halve the tomatoes, toss with olive oil and salt, and place cut-side down on a baking sheet. Add the sweet red pepper. Roast at 200 °C fan for 30 minutes.

01
1 garoma
Saffron threads
0.5 tsparoma
Smoked paprika
1 tsparoma
Aleppo pepper
0.25 tsparoma
Damascus 7-spice (Baharat)

Cool slightly, slip off skins, then transfer tomatoes and pepper to a pot. Add saffron, smoked paprika and Aleppo pepper.

02
2 tspfat
Kebab drippings or butter
1 pcsaroma
Raw red onion, finely sliced

Blend until smooth. Before serving, emulsify with kebab drippings or butter. Spread a thin layer under kebab and finish with raw sliced onion.

03

Notes

  • Roast the pepper alongside the tomatoes so both take on charred sweetness.
  • Use the best tomatoes you can source; the sauce hinges on natural sweetness.
  • Swap Aleppo pepper for Urfa or pul biber if needed; adjust salt once drippings go in.