Middle East

Ottolenghi & Sami's Jerusalem cookbook along with seven hard-to-find pantry staples

Seven hard-to-find pantry staples for Ottolenghi & Sami's Jerusalem cookbook

Sprinkle the herb blend over feta salads, into lamb dishes or onto proofed bread before cooking

Distinctive spicy-sweetness used in Scandinavian pastries and savoury Middle Eastern dishes

For bringing authentic, hot-sweet spice to Middle Eastern tagines and tabbouleh

Kernel from Greek cherry trees - grind into an aromatic spice for biscuits, pastries, jams and pickles

Complex, citrus-flavours delicious in a tagine

Complex, citrus-flavours delicious in a tagine

Subtly sweet fruit – great in muffins, scones, granola, chutneys, or just eat as a snack

Delicious faster-cooking smoky wheat grain. Serve with stews, or use as the base for salads and stuffing roast vegetables

Delicious, sweet-sour Middle Eastern flavours 

For syrups, sponges and baklava

For syrups, baklava, ice creams, meringues and flavouring rice-based desserts

High-quality, Iranian saffron for colouring and flavouring rice, soups, tagines or cakes

High-quality, Iranian saffron for colouring and flavouring rice, soups, tagines or cakes

For bean stews (ful medames) and soups (fool nabed), salads, side dishes and stuffing vegetables

Use in falafel and Egyptian tamiya or for making bean-based dips, such as bigilla and bessara

Middle Eastern sesame after dinner sweet

Stradns of sweet, aromatic halva with a candyfloss-like texture

Add to lamb stews and tomato sauces, spread inside a burger, or use in marinades

Bring deep, citrus flavours to a chicken tagine, and add slivers to tabbouleh or tzatziki

Smoky grain.  Serve with stews, or use as the base for salads and stuffing roast vegetables

Toasted sesame paste, stir into hummus or use as a base to Middle Eastern sauces

Use in soups, or add the dried leaves to lamb stews and chicken broths

Perfect for making Middle Easterm dolmas. Also use to wrap fish, quail or pigeon breast

Brings citrus-flavours to grilled fish and lahmacun flat breads. Use to dress rice, salads and hummus.

Use in tagines and curries, or sprinkle over Moroccan bread and naan

Widely-regarded as the seminal work on Middle Eastern cooking

Claudia Roden's book of sumptuous food from Morocco, Turkey and Lebanon

Latest cookbook from Ottolenghi, taking inspiration from Jerusalem's Muslim, Jewish, Arab, Christian & Armenian communities

An African pepper which contains similar essential oils to allspice and cloves - great for dry meat rubs.

Savoury, Egyptian blend of nuts and spices used in meat and vegetable marinades, meatballs and even sprinkled over plain bread and oil.

Make jams, jellies and sauces, or candy the petals for decorating cakes.

Infuse into syrups or spirits, add to fish sauces or use simply as decoration

Use to perfume traditional persian rice, as cake decorations - or even to infuse puddings

Use to perfume tagines, as cake decorations - or even to infuse alcohols and custards

Infuse into hot water for naturally-flavoured teas, sugar syrup and icing

For bringing authentic, hot-sweet spice to Middle Eastern tagines and tabbouleh

Distinctive spicy-sweetness used in Scandinavian pastries and savoury Middle Eastern dishes

Infuse into hot water for naturally-flavoured teas, sugar syrup and icing

Use to perfume traditional persian rice, as cake decorations - or even to infuse puddings

Use to perfume tagines, as cake decorations - or even to infuse alcohols and custards

Make jams, jellies and sauces, or candy the petals for decorating cakes.

Catering size pack of mallow to infuse into syrups or spirits, add to fish sauces or use simply as decoration