Derived from the Arabic word for black pepper, baharat simply means “spices” in Arabic. Baharat usually contains hot spices (such as paprika, chiles, and black pepper), sweet spices (such as allspice, cloves, cinnamon, nutmeg, and cardamom), warm spices (such as cumin and coriander), and resinous herbs (such as savory and mint). In North Africa, crushed dried rose petals may appear in the mix. It flavors lamb, beef dishes, and tomato sauce.
To make Tunisian baharat: