4 tablespoons black peppercorns
2 tablespoons ground coriander OR whole seeds
2 tablespoons ground cinnamon
2 tablespoons cloves
3 tablespoons cumin
1 1/2 teaspoons ground cardamon OR whole seeds
4 teaspoons freshly grated nutmeg
4 teaspoons paprika
OPTIONAL crushed, dried kaffir lime leaves
1) Crush the black peppercorns, the cloves, and the cardamon and coriander seeds, if you're not to use the pre-ground type in a morter and pestle until you have a soft, fairly fine powder.
2) If you like kaffir leaves, crumble them finely and add to the powder.
3) Stir in the ground cinnamon, cumin, the paprika and the ground cardamon and ground coriander if you chose to use pre-ground types. If you added the seeds in step one, do not add more cardamon and coriander in the ground form. Grate the nutmeg and add.
4) Jar and keep for when you need it. It makes a reasonable amount and keeps for a good length of time.
Baharat is used a lot in much middle-eastern cooking and can be used in such recipes, as a seasoning or condiment, or to spice up couscous or even rice (just stir in to taste). A friend likes to add lemon juice (or lime) and olive oil to make a sauce or marinade or simply to make it less dry. I would personally suggest omitting the kaffir leaves (if you even want to add them) and using lemon juice rather than lime.
Source of recipe: Recipe from my mother, modified to allow for easily bought supermarket spices