arabian cooking

A Lebanese touch forArabic Cooking

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H e l p

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(c) Copyright 1996 :

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ArabicCooking

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ArabicCooking

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ArabicCooking

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ArabicCooking

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CREDITS :

Editor in chief:Lina Bassam Chebaro & Nada M. Halwani

Food preparation & garnishing: Goodies.

Programing : Clio sarl Tel 961-1-344650, Beirut LebanonArabiztaion & Software Center, Beirut Lebanon

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ArabicCooking

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General Installation Instruction:

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ArabicCooking

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TechnicalNotes



ArabicCooking

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TechnicalNotes


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ArabicCooking

Version 1.0Opening (title) Page

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Basics

IntroducesArabic cookingrequirementsandknowledge base

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ArabicCooking

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QuickIntroduction


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ALLSPICE

ALMONDS

ALUMINIUM FOIL

ARTICHOKES

BAKING POWDER

BASIL

BAY LEAVES

BEETROOT

SODIUMBICARBONATE

BROAD BEAN/FAVA BEAN

BURGHUL

CABBAGES

CARAWAY

CARDAMOM

CARROTS

CASHEW NUTS

CAULIFLOWER

CELERY

CHESTNUTS

CHICKPEAS

CINNAMON

CLOVES

COARSE ROCKSALT

CORIANDER

CORNFLOUR

COUSCOUS

CUCUMBER

CUMIN

DANDELION

EGGPLANT

FLOUR, ALLPURPOSE

GARLIC

GINGER

GOURD

GROUND CHILIES

HONEY

JEW�S MALLOW(MELOKHIA)

KAHWA

LEEKS

LEMONS

LENTILS

LIMA BEAN/BUTTER BEAN

LOOMI

MARJORAM

MINT

MISTICHA/MASTIC

MUSHROOMS

NUTMEG

OKRA

OLIVES

OLIVE OIL

ONIONS

ORANGEBLOSSOMWATER

PARSLEY

PASTRY- FILO

PASTRY

PEAS

PEPPER

PINE NUTS

PISTACHIO NUT

POMEGRANATETHICKENEDJUICE

PURSLANE

RADISH

RAISINS

RICE

ROMAINELETTUCE

ROSE WATER

SAFFRON

SESAME PASTE/TAHINI

SESAME SEED

SEVEN SPICES

SEVILLEORANGE

SHORTENING

SHRIMP

SPINACH

SUGAR

SUMAC

SWEET PEPPER

SWISSCHARD

TARO

THYME

TOMATOES

TOMATOPASTE

TRUFFLES

TURMERIC

TURNIP

VEGETABLEOIL

VINE LEAVES

VINEGAR

WALNUT

ZA�ATAR

ZUCCHINI

Select word to view glossary else Click here to exit

ALLSPICEThough it is a spice from the new world, allspice has been adoptedin Middle East cooking for its similarity to the combined flavors ofclove, cinnamon and nutmeg. Commonly referred to as “bahar”.

ALMONDSALMONDS are one of the most extensively used nuts in the world.They can be eaten either fresh from the cracked shells or roastedand salted.

ALUMINIUM FOILIt is a special aluminium paper. Soft and thin used in wrappingcooking. It protects from leakingor burning.

ARTICHOKESAlso known as globe artichokes. The large flower buds of a type ofthistle, grown primarily in the Mediterranean. The tightly packedcluster of tough, pointed, prickly leaves conceal tender, gray-greenflesh at the vegetable’s center the heart.

A

B

BAKING POWDERPowder used instead of yeast as a raising agent in baked goods.Baking powder usually comprises two parts acid (cream of tartar)to one part alkali (bicarbonate of soda).

BASILRelated to the mint family and also known as sweet basil, it haslong slender leaves of up to 2.5 cm in length, and tender stems. It isbright green, but turns pale brown when dried.

BAY LEAVESWhole, dried leaves of the bay laurel tree. Pungent and spicy, theyflavor simmered dishes, marinades and pickling mixtures.

BEETROOTA root vegetable which is a member of the beet family. It is nativeto the Mediterranean region. The root shape may be globular,cylindrical or conical; the color of the skin is dark purple-red andthe foliage above ground is green. Beetroot is usually baked orboiled whole and unpeeled as it loses its red juices if the skin ispierced. It may be eaten hot or cold as a vegetable on its own, aspart of a salad or used in soups and savoury dishes.

BICARBONATE OF SODACombined with cream of tartar, the foundation of baking powder.Bicarbonate of soda is an alkali, often used with acids, such assoured milk or buttermilk, to make scones and cakes rise. A pinchof bicarbonate of soda added to the cooking water helps greenvegetables to stay good in color.

BROAD BEAN/ FAVA BEANThe seed of a dwarf climbing plant. Native to Asia. It grows as along green pod containing pale green, oval-shaped beans which arebest eaten when very young as a boiled legume. The broad bean isavailable in fresh, dried or canned form; the dried bean is cream orpale-brown colored.

BURGHULHulled wheat, steamed until partly cooked, dried then ground.Available in fine and coarse grades. Recipes specify which grade touse. It has a nut-like flavor making it a popular food for thosefollowing natural food diets. It is widely used in Lebanon, Syria andneighboring countries. Available at Middle East, Greek andArmenian food stores and specialty food stores.

B

C

CABBAGESThe hard, solid cores of green or red cabbages must be cut awaybefore the cabbage can be shredded for cooking.

CARAWAYArabic : CarawiyaCaraway is originally from the countries of temperate Asia,including Iran and Turkey. It has been used as a spice for 5,000years. A biennial plant, caraway grows up to 60 cm in height withfeathery leaves and creamy white flowers. It comes in differentforms: dried ground leaves, fresh tap roots, and dried seeds.Purchase from Middle East and Armenian food’s stores.

CARDAMOM(Cardamon, Cardamum)Native to Asia and South America, Cardamom is the dried fruit of aplant (Elettaria Cardamum) belonging to the ginger family. Thepods are cream-colored and the seeds inside are brownish-black.The spice is bitter-sweet, very aromatic and has a slightly Lemonyaftertaste. Ground cardamom is widely used in Scandinavian,Eastern and Italian dishes and is also one of the ingredients in currypowder. The seeds are sometimes used whole in pickling spice andmarinades.

CARROTSThis popular root vegetable, eaten raw or cooked, is an excellentsource of vitamin A and betacarotene, an antioxidant thought toplay a role in preventing cancer. For best texture, flavor andnutritional value, buy and cook them fresh.

CASHEW NUTSArabic:CajuThe fruit of the pear cashew tree, cultivated in tropical countriesand grow profusely in India. The curvaceous cashews have adistinctively mild delicate, slightly sweet flavor and are used insweet and savoury dishes.

CAULIFLOWERA vegetable which is a member of the cabbage family. Native toeither the eastern Mediterranean or Asia. It consists of a sturdystalk topped by a closely-packed, fleshy white head of immatureflowers fringed with green leaves. A good cauliflower should have acreamy-white head with a firm, tightly packed texture. Cauliflowermay be eaten, boiled or steamed, used in vegetable salads or incooked dishes.

C

CELERYA vegetable native to many countries in its wild state. It grows as acluster of stalks or stems, closely packed at the base to form aheart, opening out in separate stems with leafy tops and fibrousridges running up and down the outside of each stem.The natural color of stems and leaves is green.

CHESTNUTSMore starchy and floury than most other nuts and lower in proteinand fat. Dried chestnuts are becoming more readily available; theseshould be soaked overnight before use.

CHICKPEASNative to Asia and widely cultivated at the Mediterranean region.The chickpea is a legume which contains only two or three seeds ineach pod.The main use of it is as a dried pulse. The color of the driedchickpeas is light brown and it looks more like a small, knobby nutthan a pea or bean, with different kinds varying in size and color.Being both nutritious and flavorful, it is used in many basic dishesin the Middle East.

C

CINNAMON A spice native to the Far East, cinnamon is made from the driedbark of an evergreen tree (cinnamo mum zeylanicum) belonging tothe Laurel family and is available ground or in sticks (made fromquills of rolled bark). Extensively used, cinnamon is said to be theworld’s most important spice and its sweet, spicy and pungentflavor is pleasing in baked goods, stewed fruits, marinades, and hotwinter punches.

CLOVESCloves are dried, unopened, dark brown buds. The flavor of thespice is strong, sweet, very aromatic and unmistakable.

COARSE ROCK SALTCoarse or crystal rock salt can be used in the kitchen or on thetable. It can be used for curing foods; rubbing meats and fish withit is an ancient technique.

C

CORIANDER (Chinese Parsley) Fresh coriander (Cariandrum Satirum) looks like unwrinkled leavesof vivid green parsley and is much used in eastern Mediterranean,Asian and Japanese cookery. Dried, ripe seeds of coriander areexported from North Africa, the Balkans and South America. Theseeds are relatively small and range in color from white to darkyellow. They are available whole or ground and the flavorresembles grated Lemon peel mixed with sage.Coriander is used in curry powder and mixed pickling spice. Whenground, it also makes a pleasing flavoring for cakes and biscuits.

CORNFLOURThis fine, powdery flour ground from endosperm of corn-the whiteheart of the kernel- is used as a neutral- flavoured thickeningagent. Also known as cornstarch.

COUSCOUS A North African cereal traditionally served with a lamb stewcontaining chickpeas. It is made, basically, from semolina which isrubbed between dampened hands to form the tiniest of dumplings,about the size of seed pearls. Although still made by hand in itscountries of origin, couscous is now available ready-prepared andpacketed.

C

CUCUMBER A vegetable (Cucumis Sativus) which is a member of the marrowfamily and native to Asia. It has been grown in India for over 3,000years and was introduced to China some 2,000 years ago. TheCucumber is the fruit of a creeping plant and the Western saladvariety is tubular in shape, usually narrowing to a short “handle” atthe stem end. The Skin of most kinds is thin, green or yellow-green,may be smooth or rough and is generally ridged lengthwise. Theflesh is very pale green in color; crisp, refreshing, but very watery.There is a soft central core which may have edible seeds. Differentvarieties vary in length from a stubby 10 cm /4 inches to well over30 cm / 12 inches with a diameter of about 4 cm /1 1/2 inches.Some types of cucumber are suitable for use in pickles but mostare best eaten raw in a salad or on their own. They may also becooked and used in some recipes.

CUMINMiddle Eastern spice with a strong, dusky, aromatic flavor, popularin cuisines of its region of origin. Sold either as whole, small,crescent-shaped seeds, or ground.

C

DANDELIONA plant (Taraxacum Officinale) which grows wild all over Europe andScandinavia. The leaves can be used in Salads or as a vegetable andthe root can be cleaned, dried and roasted and made into a naturalcoffee substitute without caffeine.

D

EGGPLANTVariety of eggplant distinguished by its long, slender form. Asianeggplant generally has a finer flesh fewer seeds than the larger,rounder varieties.

E

FLOUR, ALL PURPOSEThe most common choice of flour for making pastries and quickbreads, this bleached and blended (hard and soft wheat) product isavailable in all supermarkets.

F

GARLIC A herb valued since time immemorial, garlic (Allium sativum) is saidto have been given to men building the Egyptian pyramids to keepthem healthy. Extensively cultivated world wide and also foundwild, the herb is a perennial member of the onion family and growsin bulbs, each containing individually wrapped cloves. The flavor isstrong, penetrating and is something of an acquired taste.

GINGERThe rhizome of the tropical ginger plant, which yields a sweet,strong-flavored spice. Whole ginger rhizomes, commonly butmistakenly called roots, may be purchased fresh in a supermarketor vegetable market. Ginger pieces are available crystallized orcandied in specialty food shops. Ground, dried ginger is easily foundin jars or tins in supermarket spices section.

GOURD The fruit of trailing plants of the Cucurbita family; many gourdsare inedible but the family also includes pumpkin, squash andvegetable marrow varieties.

G

GROUND CHILIES Many commonly available chili powders are blends of anumber of spices and seasonings, although almost all dried chili canbe ground and used as a pure powder. For a home-made mixture,experiment with herbs and spices.

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HONEYThe natural, sweet, syrup like substance produced by bees fromflower nectar, honey subtley reflects the color, taste and aroma ofthe blossoms from which it was made. Milder varieties, such asclover and orange blossom, are lighter in color and better suited togeneral cooking purposes.

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Jew’s Mallow (MELOKHIA) A secondary source of jute grown in Egypt and India. In Egypt theyounger shoots are harvested and the oval leaves, 4-8 cm (1 1/2-3inches) long, are stripped from the long stalks and used as a potherb for a soup of the same name. The herb has the viscousproperties of okra and it is favored more for this then for its flavor.Jew’s mallow sometimes makes its appearance in Western citymarkets during late spring and summer. Strip leaves from stalks,wash well, drain and shred very finely, using about 500g (1 lb)leaves in place of the 1 1/2 cups dried leaves. Dried jew’s mallow isavailable at Greek and Middle East food stores.

KAHWA(Turkish Coffee)In the Middle East every household has its rakwi (long-handledcoffee pot). To impress your Arabic host or your guests, know theright coffee talk-murrah for sugarless coffee, mazboutah formedium sweet and hilweh for very sweet. Coffee is always servedin tiny, bowl-shaped cups. To each Arabic coffee cup measure ofwater, add a level teaspoon sugar for medium sweet, a heapedteaspoon for very sweet. Stir sugar in water over heat untildissolved and boiling. Add 1 heaped teaspoon pulverized coffee(usually a dark roasted coffee) for each cup water, stir well andcook until foam rises to the top of the pot. The pot is removedfrom the heat and the base rapped on a flat surface to reducefoaming. Heat twice more, with raps in between. Pour immediatelyinto the cups. To flavor the coffee, cardamom pods are groundwith the beans (3 or 4 with each 250g or 8 oz beans). Traditionallyfew drops of orange blossom water would be added to individualtaste.

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LEEKA vegetable which is a member of the onion family. The leek growsas a multi-layered cylinder of tightly packed, curved leaves whichopen out towards the top. Although the natural color is green, theleek is earthen-up to blanch the stem to a very pale green or offwhite. Its size is 20-25 cm long, with some of the fibrous green topremoved, and about 2.5 cm diameter. When cooked, it is the mildestand sweetest of the onion family and may be eaten on its own orused in savoury dishes.

LEMONS This citrus fruit is almost unpalatable when raw, but itskitchen uses are many. The juice, flesh and skin are valuableflovouring; the acidic juice can also be used as a cooking agent.

LENTILS

It is a legume which grows as a pod on a branching plant fromwhich the bean is extracted; the bean is then dried and used as apulse. There are several main types of lentil. The tiny, bright orangevariety, often sold as a split lentil, is a brown-skinned bean with thecasing removed; it may also be bought in the unskinned state as abrown lentil. Lentils are high in protein, have a pleasant flavor, areeasy to purÈe when cooked and are a popular ingredient in manyMediterranean and Asian dishes.L

LIMA BEAN/BUTTER BEANFor export purposes, the bean is dried and used as a pulse. Thename “butter bean” is derived from its pale, buttery color althoughsome kinds have a very pale shade of green. All types have thekidney shape. Butter beans have a good texture and flavor and aresuited to many savoury dishes. All varieties of butter bean must beboiled briskly for the first 15 minutes of cooking time to destroyharmful toxins found in the outer skin which can prove verydangerous to the human body. Ready-cooked beans are sold incans.

LOOMI(Dried Limes) They are necessary flavor additive to gulf cooking and are alsoused in Iran and Iraq. While the Gulf cooks use Loomi either wholeor powdered, they are only used whole in Iran and Iraq. When usingthem intact, they must be pierced with a skewer or fork on eachside so the cooking liquid can travel through the lime to take theflavor.

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MARJORAM

A herb native to Western Asia and to Mediterranean. The gray-green leaves are dried and are slightly aromatic with mintyovertones.

MINTArabic: (Naahnah)These herbs grow in temperate zones of the world and bear deepgreen leaves with an unmistakable strong and tangy scent andflavor.

MISTICHA / MASTICArabic: (Mistiki) Misticha is a resin from a small ever green tree, with most of theworld’s supply coming from the Greek island of Chios. From ancienttimes it has been used as a chewing gum. The powdered resin isused to flavor sweet breads. In Egypt a small piece of misticha isoften added to boiling chicken to remove unwanted flavors.

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MUSHROOMSWild, cultivated or dried, the mushroom is a versatile andflavorsome ingredient. Mushroom take well to most cookingmethods : sautÈing, braising, baking and microwaving. They arealso delicious uncooked. We used mainly button mushroom in ourrecipes.

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NUTMEGArabic: Jawzat Al TeebPopular baking spice that is the hard pit of the fruit of the nutmegtree. May be brought already ground or, for fresher flavor, whole.

OKRAArabic : BamiaAlso called ladies’fingers and gumbo. Native to Africa, it is anangular pod tapering to a point. Young okra are preferred. Thevegetable has viscous properties, and while it is used for theseproperties in western cooking, the preparation of the vegetable inthe Middle East is so devised that these properties are lessened. Ifyou like the glutinous texture, then do not use the vinegartreatment, though a brief blanching will firm the vegetable. Okra isalso available dried, canned and frozen.

OLIVESBLACK OLIVES: Through the Mediterranean, black olives are cured invarious combinations of salt, seasonings, brines, vinegars and oilsto produce a range of pungently flavored results. Good-qualitycured olives are available in ethnic delicatessens, specialty-foodshops and well-stocked supermarkets.GREEN OLIVES: Olives pickled in their unripened, green state andcured in brine-sometimes with seasonings, vinegar’s and oil-toproduce results generally more sharp tasting than ripe black olives.Sold in ethnic delicatessens, specialty-food shops and well-stockedsupermarkets.

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OLIVE OIL A golden-green oil with a rich and fruity flavor. The best is knownas virgin oil and comes from the first pressings of small, ripe blackolives from Mediterranean and Balkan countries. In Latin countries,it is used for general cooking and frying purposes; in other areas, itis generally reserved for salad dressings and mayonnaise. The oil is agood source of mono saturated fatty acids.

ONIONSFinely chopped, sliced or whole, the onion is one of the most usefulvegetable flavorings available to the cook. Native to Asia, it hasbeen a kitchen ingredient for thousands of years. Types of onionsused: Yellow onions, spring onions.Yellow onion is strong in taste and available year round. Springonion should have firm bulb and green stem.

ORANGE BLOSSOM WATER A fragrant liquid distilled from orange blossoms and used to flavorsyrups and pastries. Available at Middle East and Greek food stores.Chemists (druggists) sell a concentrated essence; if this is all you canobtain, use in drops rather than the teaspoon or tablespoon measuresgiven.

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PARSLEY A nutritious herb, packed with trace elements and vitamins. Thereare two main types in common use: curly (Petroselinum Crispum)and Flat-leafed (P. sativum), which has a superior flavor. There isalso a third type which has a fern-like appearance. Parsley growsworldwide and is used both in cooking and as a garnish. It is brightgreen when fresh but turns a greenish-brown when dried.

PASTRY- FILO Pastry Tissue-thin sheets of flour-and-water pastry used throughout theMiddle East as crisp wrappers for savory or sweet fillings. Usuallyfound in the supermarket frozen-food section, or purchased freshin Middle Eastern delicatessens; defrost frozen filo thoroughlybefore use. The fragile sheets, which generally measure 25 by 35cm, must be separated and handled carefully to avoid tearing. Asyou work with the filo, keep the unused sheets covered with alightly dampened towel to keep them from drying out.

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PEAS (Garden Pea)A vegetable (Pisum Sativum) which grows as the fruit of a climbingplant, possibly native to northern India. It is now cultivatedworldwide except in tropical and sub-tropical regions. Peas grow inan elongated flat pod or shell which becomes tabular in shape asthe peas inside swell and mature. Both pod and pea are green incolor and the pod has a thin, fibrous, inedible lining. There aremany varieties and all are sweet and best when the pea itself isrelatively small. Most pea pods are sold at 7.5-10 cm/3-4 inches longand about 1 cm/1/2 inch wide. Fresh young peas may be eaten rawby themselves or in a salad, lightly boiled or used in cooked dishes;older peas should be cooked. The pods of some varieties such asmange-tout do not have an inedible lining and these are pickedbefore the pea seed has developed, to be eaten whole andunshelled. Peas are particularly well-suited to freezing and are alsoprocessed and sold in cans. Dried peas are available as pulses in theform of whole green peas and as yellow or green split peas.

PEPPERPepper, the most common of all savory spices, is best purchased aswhole pepper corns, to be ground in a pepper mill or coarselycrushed as needed.BLACK PEPPER : Pungent black pepper corns derive from slightlyunderripe pepper berries, whose hulls oxidize as they dry.WHIT PEPPER : Milder white pepper corns come from fully ripenedberries, with the husks removed before drying.P

PINE NUTSSmall, ivory-colored seeds extracted from the cones of a species ofpine tree, with a rich, slightly resinous flavor.

PISTACHIO NUTNative to Syria, these are also grown in other areas of the MiddleEast, Italy and the USA Peridot green in color and uniquely bright,the nuts has a subtle taste and aroma and are related to thecashew family. They are the seeds of fruit grown on a small treeand have pale, creamy-colored shells which split naturally at oneend. They are expensive and generally available roasted and salted,still in their shells. They have many culinary applications and needblanching to remove their skins.

POMEGRANATE THICKENED JUICE To juice the fruit, place a handful of seeds at a time in amuslin bag and squeeze juice into a bowl. Freeze in ice-cube trays,then pack cubes in plastic bags and store in freezer. If freshpomegranate juice is not available, use pomegranate molasses orsyrup, dibs roman, available at Middle East food stores. Use 3-4teaspoons dibs roman in 1 cup water for 1 cup pomegranate juice.

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PURSLANE (Common Purslane, Green Purslane) A herb-type plant (Portulaca oleracea) which probably originatedin Asia and is found both wild and cultivated in many parts of theworld. It has green, fleshy leaves which, when young, are suitablefor use in salads. The flavor is mild but sharply distinctive and thetexture is slightly sticky. Purslane is also used as a flavoring andcan be dried.

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RADISHNative to southern Asia. There are many varieties of radishes, butwe used red redishes. Crisp texture, and strong or mild flavor.

RAISINSVariety of dried grapes, popular as a snack on their own. Forbaking, use seedless dark raisins or golden raisins (sultanas).

RICEThis cereal lives in a warm, moist climate and is cultivated in partsof North America, Asia, Africa, Australia and Southern Europe. It hasa high starch content and is easy to digest. Varieties include long-medium and short grain, polished, Carolina, Basmati, Patna, Risotto,Brown, White, regular-milled, parboiled, ground, flakes, flour andwild.

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ROMAINE LETTUCEPopular variety of lettuce with elongated, pale-green leavescharacterized by their crisp texture and slightly pungent flavor.Also called Cos Lettuce.

ROSE WATER Distilled from fragrant rose petals, rose water is used for bothsavoury and sweet dishes. As the strength varies according to thequality, when using a new brand add cautiously and taste to judgehow much is required. Rose water is available at Middle East andGreek food stores.

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SAFFRONArabic: ZaaffaranIt is the world’s most expensive spice. It takes the stamens almost aquarter million blooms to produce 500g of saffron. The use ofsaffron originated in Asia Minor in ancient times. Buy a reliablebrand as there are cheaper versions sold which are not truesaffron. Pound threads in a mortar and soak in liquid specified tobring out the fragrance and color.

SESAME PASTE / TAHINI (Taheena, Tahina) A Middle Eastern sesame seed paste similar in consistency tomayonnaise and used in the preparation of hummus. Tahina byitself is spooned on to small plates in the same way as hummus,garnished with a sprinkle of olive oil, black olives and choppedparsley and eaten with pieces of pitta bread as an appetizer.

SESAME SEED Pale cream seeds of a plant widely grown in tropical regions.Sesame seeds are oily and highly nutritious and used since ancienttimes in the Middle East. The seeds are used on breads and cookiesand for tahini.

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SEVEN SPICES It is a combination of seven Lebanese spices which can bepurchased at any Middle Eastern store.

SEVILLE ORANGEThe fruit of an evergreen tree native to South-East Asia,introduced to the Mediterranean earlier than the sweet orange.Because of its sharpness, it is not eaten as a dessert fruit but usedin conserves such as marmalade and also to add piquancy to meatdishes. It is about 7.5 cm/3 inches in slightly darker coarser skin.

SHORTENINGWhile gee can be used in place of shortening, the flavor is not quitethe same.Shortening is butter that has been melted to remove the waterand milk solids, leaving pure butterfat, which has a much higherburning point: 180∫C (350∫F).1- Melt the butter over low heat without stirring. When completelymelted, remove the foam from the surface with a spoon.2- Slowly pour the melted butter into a bowl leaving the milkysolids behind. Alternatively, after skimming, pour through a sievelined with muslin.

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SHRIMPFresh, raw shrimp (prawns) are usually sold with heads alreadyremoved but the shells intact.

SPINACHBe sure to wash thoroughly, in several changes of water, toeliminate all dirt and sand.

SUGARWe used coarse granulated table sugar, also known as crystal sugar,unless otherwise specified.

SUMACThe dried, crushed red berries of a species of sumac tree. It has apleasant sour taste, rather lemony in flavor. It is advisable thatsumac be purchased at Middle East and Armenian food stores.

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SWEET PEPPERArabic: BIHAR HOLOUPowdered spice derived from the dried pepper; available in sweet,mild and hot forms. Buy in small quantities from shops with highturnover, to ensure a fresh, flavorful supply.

SWISS CHARD (Leaf Beat, sea kale Beet) A vegetable (Beta vulgaris) which is a member of the Beetrootfamily cultivated for its greenery rather than its root. It grows as acluster of stalks topped with crinkly, oval leaves which are wideand thick-veined and best harvested before maturity to eliminatestringiness. The leaf is green and its wide stalk is normally whitebut red varieties do exist. Swiss chard may be cooked and eatenwhole but more often the green leaf is stripped off and usedseparately from the white stalk. The leaf is best steamed, asovercooking destroys the mild, spinach-like flavor.

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TAROArabic: KolkasThere are species of colocasia native to tropical Asia and Africa.It is a large, starchy tuber with side tubers or corns. The taro istoxic if eaten raw; heating destroys the toxicity.

THYMEFragrant, clean-tasting, small-leafed herb used fresh or dried as aseasoning for poultry, meat, seafood or vegetables.

TOMATOES The fruit of a branching plant (Lycopersicum esculentum) native toSouth America. The tomato grows as a hanging fruit, initially greenin color, but turning red or yellow with maturity. The size when ripevaries enormously with type and the fruit may be spherical, roundwith flattened tops and bottoms or pear-shaped. The thin skinencloses a pulpy flesh with a central core of small, soft and edibleseeds. Tomato may be eaten raw by itself or in Salads and it is usedin numerous cooked dishes where it adds a distinctive flavor.Commercially, the tomato is suitable for canning whole or turninginto juice.

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TOMATO PASTE A concentrated paste made from Italian plum tomatoes which iswidely used in Italian dishes, as well as adding flavor to many soups,sauces, stews and casseroles. It is usually available in tubes or cans.

TRUFFLESThe king of wild mushrooms, truffles have an incomparable flavor.Cost varies from year to year, and prices are prohibitively high. Wildtruffles grow underground, around the roots of certain oak trees,and are gathered in the autumn. Black truffles, which look muchlike small lumps of coal, are most common.

TURMERICPungent, earthy-flavored ground spice that, like saffron, adds avibrant yellow color to any dish.

TURNIPSmall, creamy white root vegetable, tinged purple or green at itscrown, with firm, pungent yet slightly sweet flesh. Generallycooked by boiling, braising or stewing. Choose smaller turnips thatfeel heavy for their size and firm to the touch.

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VEGETABLE OILThis is an oil obtained from blending a number of oils in variousproportions, and types and quantities are not necessarily given onthe label. It may contain coconut or palm oils, which are high insaturated fats. Vegetable oil has little aroma or flavor, making itpopular as a all-purpose culinary oil.

VINE LEAVESA familiar and popular wrapping, these have a pleasant lemony tangand are suitable for many cooking methods. Blanching beforestuffing is imperative: fresh leaves need their slight bitternesssubdued, and leaves packed in brine are very salty. Always adjustthe seasoning accordingly when using preserved vine leaves.

VINEGAR A sharp, sour liquid, containing varying amounts of an acetic acid,produced by fermentation of grapes, cider or malt. Cider vinegarhas an acetic acid content of 50-60 %; malt contains a little less,about 50 %. Vinegar is used for pickling, in various sauces and saladdressings, and as a condiment.

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WALNUTIt is known from millions of years. It grows mainly in Mediterraneanareas. Used extensively in cooking, garnishing and in sweets. Theouter layer should be removed then cooked in-order to remove theinner layer. SautÈ walnut with oil or butter until golden. It isavailable in the market: chopped, grounded or flaked.

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ZA’ATAR SEASONINGDry blend of roasted sesame seed, wild marjoram, thyme andsumac; available in Arabic specialty shops.

ZUCCHINIA vegetable (Cucurbita pepo) which is a small variety of themarrow family with a dark green skin. The flesh is crisp and wateryand there is a central core of edible seeds. It usually has a milder,sweeter flavor than larger types of marrow. It is best at about 10cm/4 inches long and may be eaten raw or steamed, boiled, bakedor fried. The terms courgette (French) and Zucchini (Italian) areused interchangeably for these varieties of small marrow as thereis no English equivalent.

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