Zeed Pantry: Buy Lebanese Food Ingredients

 Some of the world’s finest wild and cultivated produce can be found in Lebanon. Consequently, ancient cuisine relies heavily on globally available ingredients. Consequently, ancient cuisine heavily depends on its ingredients. Simple preparations and subtle spicing allow the raw materials’ character to shine through. Bright pickles, dried fruits and nuts, wild herbs and spices, tahini, chickpeas, a lot of lemon juice, and high-quality olive oil make Lebanese cuisine stand out.

Favorites include falafel, shawarma, and hummus, but most people find it intimidating to make them at home. However, it’s not as hard as you might think. The key to making authentic Lebanese food is knowing what each of these ingredients does.

We spoke with Chef Jad Youssef of Maison Libanaise about his favorite sauces, grains, and herbs, as well as some helpful tips for using them at home. Jad recalls his childhood and how he learned to cook with these ingredients from his mother.

The sumac shrub’s bright red berries are extracted, dried, and ground into a fine powder. The Middle East is where the bush got its start, but it can be found everywhere, especially in warmer climates.

You can buy Lebanese food ingredients almost anywhere. Some well-known ingredients in Lebanese cuisine include:

Due to its citrusy and tangy flavor, sumac is frequently used in place of lemon. At Maison Libanaise, it is used in marinades and even in our dressings. It is a seasoning for Za’atar Fried Chicken and Halloumi Fries, as well as in the Levantine Fattoush.

Home cooking advice: With a generous pinch of sumac, you can make your own hummus, roast vegetables, fried eggs, and pretty much anything else that needs a lemony kick.

Za’atar is a popular Syrian, Israeli, and Jordanian wild thyme. Lebanon’s mountains are where it grows. It is also the name of a sumac and sesame seed mixture made from the herb. In Lebanese homes, za’atar is sprinkled on grilled dishes and flatbreads as a condiment. Due to the nutty flavor of the mixture and the acidic notes of the sumac, it is a fantastically balanced dry rub.

Home cooking advice: Za’atar imparts that distinctive Lebanese flavor to grilled lamb chops.

In the Levant, which includes Lebanon and the eastern Mediterranean, halloumi is a common ingredient. It is made with milk from goats, sheep, and sometimes cows. My mother told me that occasionally the whole village would get together to make a big batch that would be shared with all of the homes. In my opinion, halloumi and mozzarella share a significant place in Italian cuisine.

Due to its high melting point, halloumi can be used in a variety of ways in everyday life. When I was a kid, grilled or fried halloumi was almost always my breakfast. A halloumi, along with hummus or baba ghanoush, was another favorite. Alternatively, I could just savor it with a honey drizzle.

Click Here: Buy Lebanese Food Ingredients