Middle Eastern dishes combine fresh, tangy, and fragrant flavors. Here are 5 of the most common (and important) ingredients:
Used in dressings, sauces, dips, even baked into flatbreads and cakes, nutty, rich sesame-seed paste is essential to Middle Eastern cuisine. Look for tahini that is smooth and light in color. The natural oil will rise to the top; stir to incorporate before using.
Use in this recipe: Sweet and Tangy Hummus
The juice of sour pomegranates is reduced to make this sweet-tart syrup that adds a layer of complexity to everything from lamb kebabs to baba ghanoush.
Use in this recipe: Spiced Lamb Burger
Prized for bringing mild and fruity heat to almost any savory dish, this Syrian spice is now popular around the world. Look for coarse flakes, without seeds.
Use in this recipe: Tomato and Cabbage Tabbouleh
These fragrant waters are distilled from the Damascus rose and the Seville orange tree, respectively. Try those made by Mymouné.
Use in this recipe: Yogurt with Fresh Figs, Honey, and Pine Nuts
A precious, potent Moroccan blend of up to 30 spices; each merchant has his own unique blend. Buy it ground in small quantities, and use with a light hand.
Use in this recipe: Mint and Cumin-Spiced Lamb Chops