Trying to decipher foreign ingredients in recipes and cookbooks? Here’s a handy Middle Eastern pantry guide.

Za’atar spice mix  

Sumac is the base of the za’atar spice mix, which makes this a zesty blend. The sesame seeds add a nutty flavour to the mix, which is further enhanced by the depth of the herbs. 

Shop: Faithful to Nature, online at Lebanese Bakery or Atlas Trading Company’s online shop. 

Make it yourself: Combine 3 Tbsp (45ml) each sumac, dried oregano, sesame seeds and ground cumin.

Pomegranate molasses  

Pure pomegranate juice is reduced into a thick, syrupy consistency with an intense sweet and acidic taste (that is to say, use this powerhouse sparingly). This versatile concentrate is used widely in Middle Eastern cuisine, ranging from a simple dressing for salad or roasted veg to creating depth in meat glazes and sauces, or even used in hearty stews.  

Shop: Online at Lebanese Bakery. 

Make it yourself: Simmer 1L pure pomegranate juice, ⅔ cup sugar and ⅓  cup lemon juice together over high heat for 20-25 minutes or until reduced to about ½ cup of syrupy liquid.

Pine nuts 

Best known for their starring role in pesto, these tasty nuts are worth the splurge every now and then. Their oily, rich flavour is somewhere between a nut and a seed. The high (healthy) fat content means an impressively big amount of flavour, but it also means —that they can easily go rancid. Keep refrigerated for 2-3 weeks or freeze for up to 3 months. 

Preserved lemons  

Prominently used in Middle Eastern and North African cooking, you’ll notice recipes such as stews and grain-based dishes call for preserved lemon. You can blitz preserved lemon to a fine sauce that can be stirred in during cooking for a salty and acidic taste. You can also add chunks to a roasting tray or simmering pot to gently permeate through food while cooking. A reminder to cut back on seasoning dishes, as the salt-brined lemons act as seasoning. 

Make it yourself: Place 10 lemons in water for two days, changing water 4 times during this time. Drain and scrub lemon skins clean. Cut 4 slits into each lemon, creating quarters that remain attached at the bottom of the fruit. Fill spaces between quarters with 1½ cups coarse salt, place in preserving jars and fill each jar with boiling water to cover. Add 8 bruised cardamom pods and/or 2 bay leaves to each jar. Top with a drizzle of olive oil. Cool before closing and store for 30 days before using. Patience is key. Make a big batch in winter when citrus is plentiful and cheaper – it keeps for at least three months.

Nine-spice mix  

This spice mix was made popular in the western world by Yotam Ottolenghi, who widely uses the blend in his popular cookbooks. In the last two decades, it has increased in popularity. Born from the Palestinian and Israeli regions, the mix adds warmth and depth to a wide range of meaty and vegetarian dishes. 

Nigella seeds  

These seeds are part of the dill and caraway family. Like poppy seeds, they can be used scattered on top of bread and pair well with lemon and thyme flavours. Can’t find them? Opt for cumin seeds instead.

Fenugreek  

This is mostly consumed in SA as part of curry ‘spice blends and not seen frequently on shelves as a whole spice. The yellow-brown seed has a nutty and slightly sweet flavour, which pairs well with beef, chicken and vegetables. 

Sumac spice 

Tangy, earthy and a distinct pepperiness are the prominent flavours found in this purple-red spice. Sumac berries grow in little clusters on a shrub with long, bright green leaves. These are dried and ground. It can be added at the beginning of cooking (as part of a dry rub on meat or sprinkled on veg that will be roasted), which leaves a lemony tang but softens the peppery taste. Or, it can be added as a sprinkle over meats, veg or dips as a finishing touch that delivers a tart, earthy flavour. If you can’t find it, lemon zest and a bit of ground cumin is second best.  

Shop: Available from Nomu foods or Atlas Trading Company’s online shop. 

Aleppo pepper  

While mildly spicy Aleppo peppers are an everyday ingredient in the Middle East with recipes calling for the dried flakes, it is not commonly found in SA. It can be substituted with hot (not sweet) smoked paprika powder or a touch of harissa paste. Harissa, now popular on South African shelves, is a chilli paste originating from Tunisia (which admittedly is part of the Med), that matches the heat level of Aleppo peppers. 

Flower waters  

Rose and orange blossom water frequent pantry shelves and recipe books of-Middle Eastern authors. Petals of Seville orange blossoms and damask rose blossoms are – distilled in ‘water to create a perfume-like water. The best products – which author Christine Sahadi Whelan says come from Lebanon –will list petals as ingredients. Remember two things: Adding too much flower water will leave an unappetising soapy, perfume-like taste. Orange extract and orange water are not the same and should not be substituted for flavour in the same amounts. 

Shop: Online at Lebanese bakery 

Words by: Liezl Vermeulen

Photography by: Fresh Living magazine
Text courtesy of MyKitchen magazine 

Also read:

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Inspired by Mediterranean seaside feasts, this smoky yellowtail is perfect for sharing. Don’t skip the sumac onions — they’re little tangy flavour bombs!

Braaied yellowtail with flatbread and sumac onions

Serves 4 

Ingredients

For the baba ganoush 

2 large aubergines
¼ cup tahini
Juice of 1 lemon
2 small cloves garlic
2 Tosp double-cream plain yoghurt
1 tsp sumac
½ tsp chilli flakes (optional)
Extra virgin olive oil
Salt and milled pepper 

1 red onion, thinly sliced
1 Tbsp sumac
2 Tbsp red wine vinegar
1 small (1.5kg) yellowtail, cleaned and butterflied
1½ lemons
Salt and milled pepper
¼ cup butter, melted 

Method

1.  Char the aubergines over an open flame until the skin has turned black. (This means the aubergines have adopted a smoky flavour.)
2. Place hot, charred aubergines immediately into a bowl and cover with clingfilm. (This allows the veg to sweat, loosening the skins.) Once the skin has steamed off the aubergines, peel the skin off, halve and scoop  
3. Place the aubergine and the remainder of the ingredients into a food processor and blend until a smooth purée forms. Season to taste.
4. Garnish, drizzle with olive oil and sprinkle with extra sumac and chilli flakes. Cover and set aside.
5. Combine red onion, sumac, vinegar and juice of half a lemon. Season, cover and refrigerate until needed.
6. Season the yellowtail. Combine the zest and juice of remaining lemon with the butter and baste the yellowtail.
7. Braai fish over medium coals for 30 minutes while basting every 8-10 minutes.
8. Serve on a platter with baba ghanoush, onions and flatbread on the side. 

By: Lichelle May
Photography by: Zhann Solomons

Also read: Our fish frittata is the best way to use up leftover fish

The post Braaied yellowtail with flatbread and sumac onions appeared first on MyKitchen.

Get set for a weekend full of flavour with these sumac chops with fire-roasted chakalaka! This is a delicious braai option to serve to your guests.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the chakalaka
2 carrots, halved lengthways
1 onion, unpeeled, cut into wedges
2 tsp curry powder
2 tbsp vegetable oil
200 g exotic tomatoes
For the chops
½ cup macadamias
½ cup breadcrumbs
½ cup sumac
2 tbsp paprika
2 tbsp chilli flakes
1 tsp coarse salt
Olive oil, to brush
4 lamb chops

METHOD
For the chakalaka
1. Toss carrots and onion with 1 tsp curry powder, 1 tbsp oil, and salt and pepper.
2. Braai them on a grid over hot coals until soft. The carrots will take longer than the onions.
3. Toss the tomatoes with the remaining curry powder, oil and salt and pepper. Place a foil container on a grid over hot coals and cook the tomatoes.
4. Cut carrots into cubes and peel the onions.
5. Mix carrots, onions and tomatoes, bruising the tomatoes a little to release the juices and form a sauce.
For the chops
1. Blitz together macadamias, breadcrumbs, sumac, paprika, chilli flakes and salt until fine.
2. Press the fatty side of the chops into the sumac mixture to coat. Brush the rest of the chops with olive oil.
3. Braai for 3–5 minutes on each side, until cooked to your liking.
4. Serve the chops with the fire-roasted chakalaka.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen

The post Sumac chops with fire-roasted chakalaka appeared first on MyKitchen.