Convert recipes between measurement systems, explore the world of Middle Eastern spices, and master traditional dishes from Lebanon, Morocco, Turkey, and beyond.
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The spices that define Middle Eastern cooking
Key Ingredients: Dried chickpeas, fresh herbs (parsley, cilantro), onion, garlic, cumin, coriander
Pro Tip: Use dried chickpeas, NOT canned. Soak overnight. The texture difference is night and day.
Key Ingredients: Chicken thighs, yogurt, lemon, cumin, paprika, turmeric, cardamom
Pro Tip: Marinate minimum 4 hours (overnight is best). Use thigh meat for juicier results.
Key Ingredients: Chickpeas, tahini, lemon, garlic, ice water, cumin, olive oil
Pro Tip: Blend tahini with lemon and garlic FIRST before adding chickpeas. Add ice water for impossible smoothness.
Coffee (qahwa) is central to hospitality. It's prepared with cardamom, served in small cups, and always offered to guests first. Refusing is considered impolite.
Bread (khubz) is sacred. It's never thrown away, always broken by hand (not cut), and used as an eating utensil. Pita, lavash, and manakish are staples.
Mint tea in Morocco, sage tea in Palestine, chai in Iraq - tea culture varies but the hospitality is universal. Three cups is the customary minimum.
Iftar (breaking fast) features dates, soups (lentil, harira), and communal dishes. Suhoor (pre-dawn meal) emphasizes slow-releasing energy foods.