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Middle Eastern spices are aromatic and give lovely flavor to some of the most delicious and appetizing food dishes in the world.
Arabic and Middle Eastern food is known for its fragrance, flavor, and for the wonderful spices of some of the most wonderfully tantalizing cuisine on earth. Popular dishes include hummos, which is a wonderful dish made from ground Garbanzo beans and garlic, sprinkled with lemon or lime, then drizzled with olive oil. It is traditionally eaten with round flat pocket breads, called Pita.
Middle Eastern teas are often a highlight of any meal, flavored with such aromatic spices as cardamom, cinnamon, or cloves. Mint tea is highly enjoyed in many Middle Eastern countries also, often made with fresh mint leaves and steeped to perfection.
Meats are guaranteed to be flavored with a variety of spices, such as allspice, sumac, and parsley. Arab peoples also love to use rose water, and can often be seen using it for hot wheat cereal to give delicate flavor, as well as in soups and to relieve stomach ailments.
Salads are often seasoned with lemon, red chili, and Greek or Jordanian olives. The Arabs often crush dried pita bread in the salad as a sort of crouton.
The spices in a Middle Eastern dish are often as important as the dish itself. Cardamon is used in teas, soups, and in rice dishes to add a spicy exotic flavor. Anise is also used often as a spice for rice dishes. Curry is used in rice curry dishes, as well as scrumptious fish and meat curries, often many other spices are used with curry as well. Although not considered a spice, garlic is a main ingredient of Middle Easter fare. It is often used in most any kind of main dish or appetizer.
Bulgur, also known as cracked wheat, is used in such recipes as Tabouli (salad) and Kibba (hamburger and bulgar shell with a meat and spice filling). It is readily available in most health food and Middle Eastern specialty stores.
Saffron is also a popular spice. It is used to color rice and give some flavor. The flavor is very delicate, but the color varies varies from a light pale yellow to a bright orange.
Tahini is an extremely popular ingredient in Middle Eastern cuisine. It is made from crushed and ground sesame seeds mixed with peanut oil. It is used for a variety of recipes, including fish, salad, and sauce for other dishes.
Tamarind is also used in Middle Eastern cookery. It is known for its tart, tangy flavor and is absolutely delicious in soup, or on chicken or fish. Lamb is also delicious broiled in a tamarind sauce.
Butnege is an uncommon spice not readily available in the U.S. It is a leafy green spice similar to basil or oregano in appearance, but it has a distinctive taste.
Sumac is also extremely well-liked. It is a reddish-brown spice that adds a tangy yet aromatic flavor to many dishes.
Thyme is a wonderful spice that I like to use in almost anything. It has a delicious taste and brings out the flavor in any meat or other recipes as well. I like the Zattar, which is thyme and sesame seeds combined. It is delicious mixed with a small amount olive oil, then spread on a pita.
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