It is hard to imagine a Middle Eastern dish without spices in it. From basic salads to complex rice casseroles, spices and seasonings are at the very heart of regional cuisine. However, you don’t need to prepare authentic Arabic meals to experience those wonderful flavours. The best part of local blends is that they go amazingly well with many ingredients we use every day. Hard to believe? Let’s look at three iconic Middle Eastern seasonings as an example: savory Za’atar, aromatic Baharat and earthy Dukkah.
Za’atar
Za’atar is one of the most traditional regional blends. While its exact origin remain a subject of debates, za’atar is commonly associated with Levantine cuisine. The term itself actually refers both to the spice mix itself and to a particular wild herb from the mint family. That herb is not easy to find, which is why the modern mix usually features one or more alternatives. In its simplest form, za’atar seasoning consists of dried thyme, salt, sesame seeds and sumac. Other versions can include dried oregano and/or marjoram.
Basic Recipe: 1.5 TBSP dried thyme + 1.5 TBSP white sesame seeds + 1/2 TBSP salt + 1/2 TBSP sumac
Most commonly you will find za’atar baked into flatbreads or mixed into dips or spreads. However, savory, earthy, tangy za’atar is extremely versatile. It is an easy, fun way to enliven your home meals from breakfasts to dinners. My favourite combos include:
Egg Dishes:
Sprinkle a tea spoon of za’atar over your morning eggs and avocado toast. In fact, creamy, nutty, sweet avocado and crunchy, savory and tart za’atar are a match made in heaven! A pinch of seasoning also blends very well into many local egg dishes, especially those featuring tomatoes – like shakshuka or Turkish menemen.
Fish & Seafood:
Subtly sweet and umami flavours of the sea and bold and bright za’atar make an intriguing, complex pairing. It is a play of contrasts and a reminder that opposites also attract in cooking! In my Pan Fried Prawns with Balsamic & Orange Glaze, I add a pinch of za’atar into both the glaze and the dressing. And Sea Bass with Lemon and Thyme will benefit further from getting a tangy, crunchy finishing just before being served.
Dips & Vegetables:
Dips are actually one of the most traditional ways to use za’atar. And I totally embraced it with my Crispy Chicken Wings, where I enhanced garlicky yoghurt with a generous spoonful of the blend. You can also go a step further and use za’atar for coating or marinade – it makes an awesome roasted chicken! I also like to add a pinch of seasoning to my salads, especially those with sweet vegetables like bell peppers or butternut squash.
The options are endless – don’t be afraid to experiment!
Baharat
Baharat, or Arabic 7 Spice Mix, is a warm and aromatic blend featuring a selection of ground spices. It owes its sweet, woody, slightly spicy notes to cinnamon, cloves, nutmeg and allspice. Cumin imparts more of a savory, earthy flavour, and coriander contributes with floral freshness. Lastly, black peppercorns bring it an enlivening, sharp and pungent finish. Traditionally, whole spices are grinded to a fine powder – that gives the blend a fresher, stronger aroma.
Basic Recipe: 1 TBSP each whole cloves, allspice, cumin, coriander, black peppercorns + 1 nutmeg + 7cm cinnamon stick. Place cinnamon and nutmeg into spice grinder and pulse a few times to break, then add the other spices and blitz to a fine powder.
Red Meat:
Baharat is amazing with red meats; while lamb is a more obvious choice in the region, I find it goes equally well with beef and veal. Just a pinch of seasoning can totally transform your usual stew or sauce!
Fish:
Perhaps a less obvious choice, but equally amazing! Baharat pairs particularly well with salmon – and just look at this irresistible crust. I served it with roasted vegetables spiced with cumin, coriander and turmeric, but who says you can’t use the seven spice mix instead?
Rice:
Baharat is awesome in rice dishes. You can easily use it in place of garam masala in biryanis or spice up a side of rice for Arabic-style feasts.
Dukkah
Dukkah originates from Egypt, and refers to a seasoning that contains crushed nuts, seeds and spices. Most commonly, the ingredients include hazelnuts and/or almonds, sesame and fennel seeds, ground cumin and coriander, and salt.
Basic Recipe: 3 TBSP each hazelnuts and almonds + 1 tsp each white and black sesame seeds, fennel seeds, ground cumin and ground coriander + 1/2 tsp salt. Dry toast the nuts first for 4-5 minutes until smelling amazing, then let cool. Dry toast fennel and sesame seeds for 20-30 seconds over medium heat – be careful not to burn. Place the nuts into spice grinder and pulse a few times. The texture should be coarse. Mix with the rest of the ingredients. In a more elaborate version, they use whole cumin and coriander seeds which are first slightly roasted then blitzed to powder.
Dukkah has a warm, nutty, slightly pungent taste that can complement many dishes. Additionally, nuts and seeds add a satisfying crunchy finish. A very traditional way to enjoy the seasoning is to dip fresh bread into olive oil and then into dukkah. It can also be used as a rub for fish or chicken. However, I find it particularly good sprinkled over roasted vegetables. Especially less popular ones such as brussels sprouts or beets 😉 They get an instant makeover and become much more attractive both to the eye and the palate!
Simply roast or fry your veggies as usual and add a generous topping of dukkah. You can use different types of cabbage, cauliflower or broccoli, root vegetables such as carrots, turnips or radishes, even bell peppers or squash… lots of options!
This seasoning is also amazing with baked salmon. So if you want to make the most out of it, try baking a whole fish and serving it with vegetables topped with our aromatic, crunchy dukkah! It makes for a truly spectacular meal.
I hope you get inspired to incorporate more new flavours into your daily meals! Let me know if comments if you made something and loved it 😀
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