Mid­dle Eastern In­gre­di­ents

Pick up these spe­cialty items from well-stocked su­per­mar­kets, nat­u­ral-foods stores, Mid­dle Eastern or Asian mar­kets and from per­sian­bas­ket.com. Plus, learn other ways to use them.

EatingWell - - MORSELS -

Carob Mo­lasses (p.84) Dark and vis­cous like reg­u­lar mo­lasses, carob mo­lasses has cof­fee and co­coa un­der­tones. Use

it up: Mix with an equal amount of tahini for a Pb&j-like dip; swap for reg­u­lar mo­lasses.

Dried Bar­ber­ries

(p.94) These berries have a lemony, sweet-sour tang. Use it up: Swap for cur­rants or dried sour cher­ries.

Aleppo Pep­per (p.69) Named for the city in north­ern Syria, these dried chile flakes lend bright fruiti­ness and gen­tle heat. Use it up: Sprin­kle on roast veg­eta­bles, meats or even fresh fruit or your avo­cado toast.

Sumac (p.83) The ground tart red berries of the Mediter­ranean sumac bush add fruity, sour fla­vor. Use it up:

Gar­nish hum­mus or baba ghanoush; add to a tomato and cu­cum­ber salad.

Bul­gur (p.72, 83) This quick-cook­ing whole grain is made by par­boil­ing, dry­ing and grind­ing or crack­ing wheat berries. It can be fine or coarse—you’ll need the fine grind for the recipes in this is­sue. Use it up:

Make tab­bouleh or use it as your grain-bowl base.

Saf­fron (p.69, 94) These crim­son-col­ored threads are the del­i­cate stig­mas of the saf­fron cro­cus flower. They lend a vivid golden hue and

rich flo­ral fla­vor. About 90 per­cent of saf­fron comes from Iran. Use it

up: Add to risotto, rice pud­ding or paella.

Cracked Freekeh (p.82) Made from young green wheat that’s been roasted and cracked, this whole grain has a toasty, nutty fla­vor. Use it up: Use it like you would rice for fried freekeh in­stead.

Za’atar Leaves (p.72) A wild herb from the same fam­ily as thyme and oregano, za’atar (not to be con­fused with the pop­u­lar Mediter­ranean spice blend za’atar, which some­times in­cludes this herb) has thin, pointy leaves like rose­mary and a lemony, pep­pery fla­vor. Use it up: Swap for

thyme, oregano, mar­jo­ram or rose­mary; sprin­kle on grilled veg­eta­bles, meat or seafood.

Pome­gran­ate Mo­lasses (p.74, 82) Made from re­duced tart pome­gran­ate juice, this dark red syrup adds sweet­ness and acid­ity. Use it up: Glaze roast meat; stir into tea; driz­zle over roasted veg­eta­bles; make muham­mara.

Tamarind (p.91) The sticky, candy-sour pulp found in­side the pods from the tamarind tree is used to make a con­cen­trated paste (with or with­out seeds) that’s com­mon to dishes from across south­ern Asia. Use

it up: Make pad thai; stir into sautéed veg­eta­bles or salad dress­ing.

Fenu­greek (p.69, 91) Both the leaves (fresh or dried) and their mus­tard-col­ored seeds (whole or ground) have a com­plex fla­vor that’s a lit­tle nutty and al­most maple-y. Use it up: Ground seeds can be used in curry pow­ders, teas, rubs or as a sea­son­ing for cooked veg­eta­bles. Add fresh leaves to sal­ads, sauces and cur­ries.

Ba­harat (p.83) Find out more about ba­harat on page 109. Use it up: Mix into ground lamb for burg­ers; sprin­kle over tzatziki.

Dried Sour Cher­ries

(p.74, 94) Also known as dried tart cher­ries, they have a lip-puck­er­ing fla­vor. Use it up: Stir into gra­nola or oat­meal.

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