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Did you know Middle Eastern uses share several common aspects with Indian and other Southeast Asian cuisines? You may see Middle Eastern recipes using cinnamon, saffron, jeera, turmeric and other pantry staples common in Indian kitchens. However, there are some spices and dry condiments which are largely used in Middle Eastern cooking, especially in traditional recipes.
Middle-eastern Allspice, for instance, is a spice made from the dried berries of the Pimenta dioica tree. It has a flavour profile that combines the tastes of cinnamon, nutmeg, and cloves, with a slightly peppery undertone. It is particularly used for meat dishes, including kebabs, stews, and ground meat preparations since it enhances depth and aroma and also adds a layer of warmth to these dishes. Let’s look at some other Middle Eastern dishes.
Sumac
Sumac is a reddish-purple spice made from the dried and ground berries of the sumac bush. It has a tart, lemony flavour that is both vibrant and slightly astringent, making it a popular seasoning in Middle Eastern cuisine.
To add a tangy brightness, Sumac is commonly sprinkled over salads, such as the classic Fattoush. It is also used to season grilled meats, fish, and vegetables, providing a citrusy punch without the moisture that lemon juice adds. Sumac is a key ingredient in the spice blend Za'atar, which is used to flavour flatbreads, meats, and vegetables. Its tartness also complements dips like hummus and baba ghanoush.
Aleppo Pepper
Aleppo pepper, also known as Halaby pepper, is a moderately hot chilli pepper originating from Aleppo, Syria. It has a fruity, tangy flavour with a hint of cumin and a moderate heat level. The pepper is typically dried and ground into flakes or powder, often with a bit of salt and oil to enhance its flavour and texture.
Aleppo pepper is used to add a gentle heat and vibrant flavour to a variety of dishes. It is commonly sprinkled over grilled meats, vegetables, and salads. In stews and soups, Aleppo pepper provides a mild, flavorful heat that complements other spices. It is also used in marinades and rubs for meats, adding both colour and depth of flavour. The pepper's unique taste makes it a versatile ingredient in Middle Eastern cuisine, from kebabs to dips and sauces.
Baharat
Baharat is a fragrant spice blend used extensively in Middle Eastern cuisine. The name "Baharat" literally means "spices" in Arabic. The blend typically includes a mix of black pepper, coriander, cinnamon, cloves, cumin, cardamom, nutmeg, and paprika. Each region and even individual families might have their unique variations of Baharat.
Baharat is a versatile seasoning used in a variety of dishes. It is commonly used as a rub for meats such as lamb, beef, and chicken, imparting a rich, aromatic flavour. In stews and soups, Baharat adds depth and complexity, enhancing the overall taste profile. The blend is also used in rice dishes, marinades, and even some vegetable preparations. Baharat can be sprinkled over roasted vegetables or mixed into ground meat for kebabs, providing a balanced and flavorful seasoning.
Caraway
Caraway seeds have a distinctive flavour profile that is a mix of sharp, sweet, and slightly peppery notes, with hints of citrus and anise. The seeds are small, crescent-shaped, and brown with lighter stripes.
Caraway seeds are used to flavour a variety of Middle Eastern dishes. They are often added to bread and pastry dough, infusing the baked goods with their unique taste. In savoury dishes, caraway seeds are used to season meats, especially lamb and pork, as well as vegetable dishes and soups. They are also key ingredients in spice blends and marinades, providing a distinct flavour that enhances the overall dish. Caraway seeds can be found in pickling recipes and are sometimes used in spice mixtures for sausages and other preserved meats.
Za'atar
Za'atar is a traditional Middle Eastern spice blend that typically includes dried thyme, sumac, sesame seeds, and salt. Some variations might also include oregano, marjoram, and other herbs. The blend has a tangy, herbal flavour with nutty undertones from the sesame seeds.
Za'atar is incredibly versatile and is used to season a wide range of dishes. It is commonly sprinkled over flatbreads, such as manakish, before baking. Za'atar can also be mixed with olive oil to create a flavorful dip for bread or used as a marinade for meats and vegetables. In salads, Za'atar adds a tangy and herbal note that complements fresh ingredients. It is also used to season yoghurt, cheese, and even roasted nuts. The blend's unique flavour profile makes it a staple in Middle Eastern kitchens.
