The Middle Eastern region boasts a rich tapestry of flavors, expertly woven together through an array of aromatic spices and seasonings. From the vibrant and earthy tones of zaatar, a blend of thyme, sumac, and sesame seeds, to the complex and layered notes of ras el-hanout, a signature Moroccan spice mix, each blend tells a story steeped in tradition and culinary heritage.
Seven spices and maqlouba seasonings, a fragrant medley often featuring cumin, black pepper, cinnamon, and cloves, lends depth and warmth to dishes like maqlouba, a classic Palestinian upside-down rice and vegetable dish. The iconic mansaf, a celebrated Jordanian dish, owes its distinct flavor to a blend of spices and fermented dried yogurt.
Dukkha from the West Bank, a nut and spice blend, adds a delightful crunch and depth to dips and breads, while cumin, a versatile spice with an earthy aroma, is a staple in many Middle Eastern cuisines. French fry seasoning, a zesty blend of spices and herbs, adds a burst of flavor to fries and other fried snacks.
Aleppo pepper, with its moderate heat and fruity notes, and pul biber, a Turkish chili flake with a smoky warmth, add a touch of complexity to dishes. Sumac, a tart and tangy herb made from dried berries, lends a vibrant pop of color and flavor to dips, salads, and meat dishes.
These spices and seasonings are not only culinary treasures but also embodiments of the rich cultural heritage that has shaped the diverse flavors of the Middle Eastern region. Each blend tells a story, inviting you to embark on a flavorful journey through generations of culinary traditions.
