Buy Lebanese Food Ingredients | Zaatar Spices

Lebanon is home to some of the finest wild and cultivated produce in the world. As a result, ancient cuisine relies heavily on ingredients from the world. As a result, ancient cuisine relies heavily on ingredients. The character of the raw materials is allowed to shine through simple preparations and subtle spicing. Brilliant pickles, wild spices and flavors, dried products of the soil, tahini, chickpeas, a lot of lemon juice, and top-quality olive oil give Lebanese food its particular personality. You can buy Lebanese food ingredients anywhere.

Classics like falafel, shawarma, and hummus are favorites, but most people find the idea of making them at home to be daunting. But it’s not as hard as you think. Understanding what each of these ingredients brings to the table is the key to cooking authentic Lebanese.

Sumac The bright red berries of the sumac shrub are harvested, dried, and ground into a fine powder. The bush originated in the Middle East but can be found worldwide, particularly in warmer climates.

Sumac is frequently substituted for lemon because of its citrusy and tangy flavor. It is used in marinades and even in our dressings at Maison Libanaise. It can be found in the Levantine Fattoush as well as as a seasoning for the Za’atar Fried Chicken and Halloumi Fries.

Tip for home cooking: Make your own hummus, roast vegetables, fried eggs, and pretty much anything else that needs a lemony kick with a generous pinch of sumac.

Za’atar is a wild type of thyme that is popular in Israel, Jordan, and Syria. It grows in the mountains of Lebanon. It also gives its name to a mixture of sumac and sesame seeds made from the herb. In Lebanese homes, we use za’atar as a table-topping and sprinkle it on flatbreads or barbecued dishes. It’s a fantastically balanced dry rub thanks to the sumac’s acidic notes and the mixture’s nutty flavor.

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Tip for home cooking: On grilled lamb chops, za’atar imparts that distinctive Lebanese flavor.

Halloumi A common ingredient in Lebanon and the eastern Mediterranean, halloumi is made with a combination of goat, sheep, and occasionally cow milk. My mom let me know that occasionally a whole town would meet up to form a major clump that would be shared and disseminated to every one of the homes. In my opinion, halloumi plays the same significant role in Italian cuisine as mozzarella does.

Halloumi is versatile for everyday use due to its high melting point. I almost always had grilled or fried halloumi for breakfast when I was a kid. Along with baba ghanoush or hummus, a halloumi manoushe was another favorite. Or I could just enjoy it with a honey drizzle.

Tip for home cooking: Halloumi should not be overcooked. The outside should be charred, but the center should still be soft.

Freekeh is a popular grain in the Middle East that has been a good source of protein and fiber for centuries. It is also known as “cracked wheat,” and it is becoming more and more popular in Europe and the United States. Freekeh is gathered when the wheat grain is as yet youthful, which is the reason it holds its radiant green tint. Freekeh, a great alternative to rice, is served with grilled meats like chicken or lamb in Lebanon.

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