Baharat can be used many ways in the kitchen. From seasoning meat and vegetables, it can also be used a dry rub or marinade for both for veggies and meats. It is also used to season seafood. It is by no means spicy. It is aromatic and gives a little zest to any dish -- especially, rice, lentil, and pilaf dishes. It has a very nice blend of both sweet and smoky, which you can probably ascertain by giving the open jar a little sniff.
I use it in everything from hamburgers to lamb chops. For recipes using ground beef, I mix the baharat into the meat before cooking. I usually use about 1 teaspoon for every pound of ground beef. While the taste is not overpowering, it is very aromatic, hence such a small amount. I don't want the aromatic smell to influence the taste buds, so I am pretty conservative with the spice.
I also use it as a marinade for chicken and lamb. I add 1/2 cup olive oil, 2 teaspoons baharat, 1 tablespoon lemon juice, and salt to a bowl or freezer bag with chicken or lamb and allow to marinate for 24 hours. The results are absolutely delicious and can only be achieved by using a blend of spices like baharat.
For a zest version of pita bread, I like to brush a little butter or olive oil onto pita bread and sprinkle a little baharat on the top. Bake for 10 minutes at 250 degrees and you have bread with a little "kick"!