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The fruit has a sour taste; dried and crushed, it is a popular spice in the Middle East, [7] used especially in the spice mixture za'atar. [8] [9] Immature fruits and seeds are also eaten. Mature fruits were also known well before lemons to the Europeans since the times of the ancient Romans, who appreciated its sourness and used it in ...
This is an accepted version of this page This is the latest accepted revision, reviewed on 5 January 2025. Culinary tradition Food in Israel including falafel, hummus, and salad Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and ...
The main ingredients are roasted red peppers, Baklouti peppers (بقلوطي), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors. [1] Tunisia is the biggest exporter of prepared harissa and UNESCO lists it as part of Tunisia's Intangible Cultural Heritage.
Sumac is prized as a spice—especially in Kurd, Arab, Iranian, Lebanese, and other Middle Eastern cuisines—and used as a dye and holistic remedy. The plants grow in subtropical and temperate regions, on nearly every continent except Antarctica and South America. [4] [5] [6]
Middle East: A group of rice- or meat-and-herb filled vegetable dishes of Ottoman origin. Variations are eaten across the Levant, the eastern Mediterranean and the Arab world. Can be served warm or cold. Similar to the Greek stuffed grape leaves, dolmadakia or sarma. Duqqa: Egypt: A dip or seasoning of herbs, oil and spices. Falafel: Middle East
Move aside, pepper! Za’atar deserves a spot not only in your pantry, but also on your tabletop.
Za'atar shrub growing in Jerusalem Origanum syriacum. According to Ignace J. Gelb, an Akkadian language word that can be read sarsar may refer to a spice plant. This word could be attested in the Syriac satre (ܨܬܪܐ), and Arabic za'atar (زعتر, or sa'tar, صعتر), possibly the source of Latin Satureia. [5]
Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavour a variety of stews and meat dishes, as well as tomato sauce. [8] In Arab cuisine, for example, many main dishes use allspice as the only spice. [citation needed]