Five essential spices of Middle Eastern cooking
Sumac, za’atar, pul biber, cumin and baharat – with these five you are well on your way to Middle Eastern and Turkish flavours.
The taste of Middle Eastern food often comes from a handful of spices. These five are a good start.
1. Sumac
Dark red, tart and a little lemony. Lovely on salads, with onion on grilled meat and over hummus.
2. Za’atar
A mix of thyme, sesame seeds and sumac. Stir it into olive oil and spread it on bread, or sprinkle it over chicken and vegetables.
3. Pul biber
Turkish chilli flakes, milder and fruitier than ordinary chilli. Made for eggs, soups and, with melted butter, for mantı.
4. Cumin
A warm, earthy spice for köfte, bean and lentil dishes and rice.
5. Baharat
An Arabic spice blend, usually with black pepper, cinnamon, cloves and cardamom. Good with minced meat, rice and stews.
You will find these and many more in our spice aisle.
