Much of the flavour in Middle Eastern cooking comes from a small group of spices and condiments. With these in your cupboard you can cook hummus, shawarma, fattoush, mujadara and kabsa without a special shopping trip.
Core spices
Buy these first. They appear in most savoury Middle Eastern recipes.
- Cumin: earthy and warm; used in hummus, falafel and kofta
- Coriander seed: citrusy; pairs with cumin
- Sweet paprika: colour and gentle sweetness
- Cinnamon: used in savoury meat and rice dishes as well as sweets
- Allspice: a key flavour in Levantine cooking
- Cardamom: for rice dishes and coffee
Signature flavours
These give dishes their distinctive regional character.
- Sumac: tangy and lemony; sprinkled on salads and grilled meats
- Za’atar: a blend of wild thyme, sumac and sesame; mixed with olive oil for bread
- Baharat: a warm all-purpose spice blend
- Dried black lime (loomi): sour and smoky; used in Gulf stews and kabsa
Pantry staples
Tahini, a paste of ground sesame seeds, is used in hummus, baba ganoush and sauces. Pomegranate molasses adds sweet-sour depth to dressings and marinades. Keep bulgur, lentils, chickpeas and good olive oil on hand too.
Keeping spices fresh
Ground spices lose aroma within months. Buy small amounts, store them in airtight jars away from heat and light, and toast whole spices in a dry pan before grinding for the best flavour.