1.
Grind the pickling spice in a spice
grinder and combine it with the rest
of the ingredients. Store tightly
covered.
Note: This recipe makes more baharat
than you will need for the tangy
beef kabobs, but it keeps well
for 6 months dry in a sealed container.
This mixture can be used for flavoring
grilled meats, stews and for vegetable
preparations.
