The strong and colorful flavors of Middle Eastern cuisine come from a range of herbs, spices, and items. You can find a number of Arabic and good Lebanese restaurants in Dubai serving all of the Middle East's hallmark meals, such as hommos, sambousek, samki harra, and shish tawook, which are made by combining various ingredients in a mystical way. While eating these dishes is delicious and enjoyable, many of the ingredients may be used in your own home-cooked meals. For those interested in making Middle Eastern recipes or adding Middle Eastern flair to their daily lives, we'll discuss some of our particular must-have ingredients in this article.
Za'atar. Za'atar means "wild thyme" in Arabic, and it's a classic Middle Eastern spice blend. Thyme, sumac, and sesame seeds are commonly crushed together to make the spice blend, although there are various variants depending on where you go. In any case, thyme or oregano contains a high proportion of the spice. The spice combination is used as a table condiment, which means it may be sprinkled on meats, veggies, or anything else that requires a boost of taste, and it's even served on flatbread.
Tahini (sesame seeds) Hummus and baba ganoush, two popular appetizers, have one thing in common: tahini. It's a paste formed from the ground, hulled sesame seeds that you can prepare yourself in a food processor by crushing sesame seeds with a little oil. Tahini can also be used in non-traditional Middle Eastern meals. Sesame seeds are used in a variety of Middle Eastern dishes, including sweet pastries such as sesame seed cookies.
Sumac. The dark brick red powdered, dry sumac adds color to any dish, and it's a must-have ingredient in fattoush salad, za'atar, and tabbouleh. Although it is rarely used in Western cuisine, it is abundant in the Middle East, particularly in Lebanon. Its acidity is added to a meal by its tangy, fruity flavor. If sumac is unavailable, a squeeze of lemon will suffice.
Mahlab, also known as mahlepi, is a fragrant spice extracted from the seeds of St Lucie Cherry. The seed kernel is extracted from the cherry stones, which are around 5 mm in diameter and soft and chewy when extracted but reduced to a powder before usage. The flavor is reminiscent of a bitter almond and cherry mix. Mahlab kernels are light brown in color and have a form similar to little almonds.
Molasses are made from pomegranates. The pomegranate has been cultivated in Iran since ancient times, and it may be found in a variety of forms throughout the Middle East, from streetside juice stalls in Afghanistan to sweet molasses sold in numerous marketplaces. Pomegranate molasses is vital in any recipe that calls for a sweet-and-sour flavor, whether it's as a dressing for fattoush salad, a base for Persian Khoresh Fesenjan, or a marinade for mutton kaftes.
We hope that this post has sparked an interest in expanding your pantry. We guarantee you'll enjoy each and every one of these ingredients! Looking for an authentic Arabic restaurant in Dubai? Sewar can happily provide a memorable meal if you are interested in indulging in real Middle Eastern and more specifically Lebanese cuisine. Swear is dedicated to providing you with a unique gastronomic experience.