Stocking the Middle Eastern Pantry

[Guest guest]

* Exported from MasterCook *

 

Stocking the Middle Eastern Pantry

 

Recipe By : Natural Health, September 2000

Serving Size : 1 Preparation Time :0:00

Categories : Middle Eastern Fare

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

no ingredients, text below

 

If you have never tasted Middle Eastern fare, it will seem both familiar

and new, with unusual combinations of herbs and warm, earthy spices.

These ingredients add the distinctive flavors that make eastern

Mediterranean cooking so appealing.

 

Bulgur: Bulgur is cracked wheat that has been steamed and dried. It

comes in several textures. Fine-grain bulgur can be softened by adding

boiling water and requires no cooking. Coarser bulgur should be cooked

in a covered pot like rice or other grains.

 

Herbs: Parsley is probably the most important fresh herb in Middle

Eastern cuisine, although mint and cilantro are also key. Dried mint

and oregano are also widely used. Crumble dried herbs between your

fingers to release their flavors before you add them to dishes.

 

Near East Pepper: This dried red pepper, sometimes called Aleppo

pepper, has a mild, spicy flavor and subtle, intoxicating perfume.

Although a standard item in Middle Eastern food shops, it is hard to

find elsewhere. To approximate its flavor, use two to three parts sweet

paprika to one part hot red pepper flakes. (my note: in some of the

recipes the ratio proportions seem to be variable).

 

Nuts: Toasted walnuts and pine nuts add richness and flavor to many

dishes. To toast nuts, place them in a dry skillet over medium heat and

cook, shaking the pan occasionally, until you can smell their fragrance,

about 3 or 4 minutes. Be careful not to burn them.

 

Pita Bread: American typically use this flatbread to make pocket

sandwiches. In the Middle East, warmed pitas are most often cut into

wedges and used to scoop up dips and salads. To warm pitas, wrap them

in foil and place in a 350º oven for five to ten minutes. Pitas are

available in supermarkets. Other flatbreads, such as lavash or Damascus

bread, are also popular. You may also find these in the deli sections

of supermarkets. Of course, Middle Eastern bakeries will stock a wide

array of flatbreads.

 

Pomegranate Molasses: This tart but sweet red syrup is made from

pomegranate juice that is boiled until it becomes viscous. The flavor

is smoky with lemony overtones. Pomegranate molasses is available in

Middle Eastern shops and some gourmet food stores. It will last almost

indefinitely in the refrigerator. To approximate the flavor and texture

of pomegranate molasses, use equal parts of regular molasses and lemon

juice.

 

Spices: Warm, earthy spices, such as cumin, coriander, and cinnamon,

are used widely in the Middle East. Ground versions of these spices,

which are availabe in most supermarkets, are suitable for most recipes.

 

Tahini: This beige-colored paste is made from ground sesame seeds.

Like natural peanut butter, the oil separates from the paste. Before

using sesame paste, turn the can upside down so the oil can flow back

into the thick paste. Stir well. Look for tahini in supermarkets and

natural food stores.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : These notes were in between all the Middle Eastern fare

recipes. Some great tips here along with ideas on how to substitute

some ingredients, which is great forthose of us who aren't always able

to take advantage of shopping in a large metropolitan area.