The Food and Cooking of the Middle East

By Peter Watson

Paprika

One of the most creative and enduring cuisine styles is that of the Middle East… Morocco, Egypt, Iraq, Iran, Syria, Tunisia, Turkey and the Arabian country's food come from rich and fertile coastal areas to dry and hot deserts.

The use of spices from many corners of the world is common as the Middle East was one of the great trading areas of the planet. Herbs, typical of the Mediterranean, include oregano, parsley, coriander and the all time favourite, mint.

Fruits and vegetables of all types are available in the region and are used generously and with great flair. Fruit finds its way into many meat dishes where it adds a special exotic taste and died fruits are much loved as well. Vegetables are highly regarded and are often served as main meals.

Middle Eastern meats include goat, beef, with lamb being the most loved. Pork is rarely used as it is not acceptable to many religions of the region, though fish plays an important part in regions that have coastal areas, and inland rivers provide other places with fresh water species.

Many of the traditional Middle Eastern ingredients appear to be strange and can be difficult to obtain, so in order to make some sense of things, we'll look at the ingredients and set you off on the search for them.

Spices: The majority of spices can be purchased from specialist shops or Middle East grocers.

Cumin: buy this in the seed form and ground, make sure that they are in airtight containers kept from light.

Coriander: most often used in the powdered form, but buying it in the seed and pounding it when necessary is not difficult.

Saffron: a definitely expensive spice, but one worth having. Here's a hint, buy a couple of grams of the spice, roast in a hot oven for three minutes and then grind in a pestle and mortar, add some water, say a tablespoon and place the lot into a small bottle to be kept in the refrigerator. Add a drop or two when called for.

Turmeric: Often called poor mans Saffron, but of course it is not. It has been used in hot dry countries as both a taste and preservative. Buy in the powered form.

Cinnamon: very common in many Middle East dishes and you should be careful to buy real Cinnamon. Buy in stick form and grind when needed.

Green Cardamom

Nutmeg: best purchased in the whole form and ground when wanted.

Cloves: buy whole cloves and grind them as called for. Keep them in airtight containers away from direct light.

Ginger: best kept in the powdered form in a dry airtight tin.

Cardamom: comes in pods, seeds and powder. It's best to buy in pods as the seeds can be removed and used if needed.

Caraway: always kept in seed form.

Aniseed: also found in seed form and is best kept in an airtight tin.

Sesame Seed: much loved in the Middle east and can be purchased from spice vendors.

Poppy Seed: also easy to obtain from spice sellers.

Fennel: a Mediterranean seed that has a very special flavour and much loved in Middle Eastern food.

Dill seed: used infrequently but can be obtained easily from spice merchants.

Fenugreek: not commonly used, but is a seed that should be kept. Buy in the seed form and grind when wanted.

Mustard Seeds: usually the yellow and brown, both easy to obtain.

Peppercorns: both white and black, purchased whole and ground when wanted… make sure to buy a good quality, you will be rewarded with the taste.

Soumak

Cayenne pepper: a hot spice that is used in place of chilli in some dishes.

Paprika: used a lot in the foods of certain countries. It is best to buy sweet Paprika.

Chillies: usually used fresh, but an emergency supply of dried chillies can be handy.

Limes or Limou Omani: these are dried limes are a delicious in many dishes. Available only from specialist shops and Middle East grocers.

Soumach or Soumak: a red berry that is ground to produce a lemony powder, used a lot in the regions foods.

Spice Mixes: There are a number of mixes that are essential to have, these can be obtained from specialist shops or from Middle East grocers.

(Middle Eastern) Baharat is a common blend that is used in meat dishes, available only from specialist shops.
(Middle Eastern) Ras el Hanout is the king of spice mixes for the area and which can contain dozens of ingredients.
(Middle Eastern) Zaatar is a blend of thyme, Soumach and Sesame Seeds.
(Tunisian) Tabil is a mix that is essential for cooking from the Tunisian region.
(Moroccan) Moroccan Spice blend is a mix that is found in the souks and open air eateries of this fantastic country.

Other Cooking Essentials

• Lemons preserved in oil: These are truly delicious and are available from specialist shops. When opened keep in the refrigerator and bring to room temperature to use.
  
  
• Harissa: a paste that is made from the fiery chillies and many spices. This can be obtained from specialist outlets and is essential for the cooking.
  
  
• Orange Blossom Water: found often in the sweet foods of the area.
  
  
• Rose Water: strongly associated with the heady and delicious sweets of the Levant.
  
  
• Pomegranate Syrup: is a dark sweet sour syrup used in Iranian cooking.
  
  
• Cous Cous: is made from Dhurum wheat and occasionally semolina or even barley. It is mostly found 'semi cooked' and is easy to steam and heat.