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:

The post Middle Eastern pantry guide appeared first on MyKitchen.

You have to do the groceries, so you may as well shop smart. Here are some ideas to make your meals go the distance.  

Make Meat Matter Less 

It’s easy to eat an entire piece of meat when it’s the main protein of your meal. So to make the meat go further, slice it up and add it to your dish as an additional element. This way you can enjoy it for a few meals and be pushed to make veggies and starches special.  

Fill Up On Simple Staples 

Bulk up your dish, and eliminate waste, by using up all your veggies. Things like peppers, broccoli, brinjals, baby marrows, corn and butternut will make the meal go further as well as add tons of flavour. Other pantry staples like tinned beans, pasta, lentils, pap, potatoes and rice are also easy to add.  

Go Big With A Batch Cook 

Start cooking double (or triple) the quantities of your meals – the same effort and time, but a lot more of an outcome! Dishes like stew, lasagna and stir-fry freeze well for a few months and are filling in their own right.   

Plan Of Action 

Pick a day to plan your meals for the week or month, depending on how often you shop. It sounds like a daunting task, but it will be worth it. Draw up a skeleton of what you’d like to cook and the non-perishable items needed for each meal.  

Keep an eye on grocery catalogues for monthly deals. Make sure to sign up for loyalty cards to save with any in-store deals. These points do add up and can contribute towards a free ingredient, discounted clothing or well-deserved luxuries.  

The Spice Is Right 

Spices and herbs are an inexpensive way to add flavour to almost any meal. Get more use out of your herb and spice drawer with these easy combinations for a flash of flavour.  

DUKKAH SPICE 

¼ cup roasted and chopped hazelnuts 
2 tbsp toasted white sesame seeds
3 tbsp shelled and chopped pistachios
1 tbsp fennel seeds 
1 tbsp cumin seeds 
1 tsp coriander seeds 
½ tsp cayenne pepper salt 

ITALIAN HERBS 

2 tbsp dried basil 
1 tbsp dried oregano 
1 tbsp dried rosemary 
1 tbsp dried thyme 
2 tsp garlic powder 

ZA’ATAR 

1 Tbsp dried thyme 
1 Tbsp whole cumin seeds 
1 Tbsp coriander seeds
1 Tbsp ground toasted white sesame seeds
3 Tbsp ground sumac
½ tsp salt 
1 tbsp dried marjoram or oregano  

GREEK SPICE BLEND 

1 tbsp dried basil 
½ tsp salt 
1 ½  tbsp dried oregano 
1 tsp garlic powder 
2 tsp onion powder 
3 tsp dried dill 
1 ½ tsp dried rosemary
1 tbsp dried parsley 
2 tsp dried thyme 
¼ tsp cinnamon 
1 tsp dried marjoram or oregano  

Top Tip: 
Roasting or toasting nuts and sesame seeds deepens the flavour of the seasoning. For each mix, blend the ingredients in a food processor or grind together using a mortar and pestle.  

Rock Your Stock 

Cooking up your own stock is an easy and cost-effective way to use up veggies, bones and seasonings you already have on hand. The next time you roast a chicken for dinner, set aside the leftover carcass.  

Add it to a large pot along with two sticks of chopped celery, one chopped red onion, two chopped carrots, a generous crack of salt and pepper and a handful of coriander and parsley with their stems. Fill the pot with water to cover the chicken, bring to a boil and then turn down to a simmer.   

Cover and simmer for 5-6 hours. Allow your stock to cool, then strain using a sieve. Freeze the stock by filling an ice tray with the liquid. When you next need stock, pop one cube out. No mess or fuss! 

Words by Sjaan Van Der Ploeg
Photography: Getty Images, Shutterstock

The post Cost-Effective Meal Planning For The Win appeared first on MyKitchen.

Healthy veggies and a touch of Middle Eastern spice make this lentil and pumpkin salad with zaatar dressing, a side you’ll enjoy no matter the occasion.

SERVES 4 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the salad
250 g pumpkin, sliced
2 tbsp olive oil
Salt and pepper
1 cup brown lentils
1 cup rocket
For the dressing
¼ cup red-wine vinegar
¼ cup olive oil
3 tbsp zaatar
Salt and pepper

METHOD
1. Preheat oven to 200°C.
2. Drizzle the pumpkin with 1 tbsp oil, salt and pepper. Roast for 1 hour, until soft.
3. Cook lentils as per packet instructions and set aside.
4. Whisk all of the dressing ingredients until emulsified.
5. Arrange the pumpkin on a plate, scatter the lentils and rocket on top and pour over the dressing.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Healthy lentil and pumpkin salad with zaatar dressing appeared first on MyKitchen.

Literally nothing could be easier than putting together this incredible superfood salad. We especially love this zaatar salad as a work lunch. Prep it tonight, allow the flavours to settle and enjoy tomorrow!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
2 baby marrows, diced
1 brinjal, diced
1 cup tinned chickpeas
1 tomato, diced
1 red onion, sliced
Handful parsley, chopped
Juice of 1 lemon
2 tsp crushed garlic
2 tsp zaatar
1 tsp cumin seeds, toasted

METHOD
1. Fry baby marrows and brinjal until golden.
2. Mix all ingredients. Season.

The post Chickpea zaatar salad appeared first on MyKitchen.