Middle Eastern Spices & Cookery

The foundational spices for many Middle Eastern cuisines, plus our favourite cookery books and recipes.

7 Key Middle Eastern Spices

Baharat

What is it?

Meaning “spices” in Arabic, an aromatic spice blend that typically contains black pepper, paprika, cardamom, cumin, coriander, nutmeg and cloves – warming rather than hot, harmonious and supremely versatile.

How to use it

Koftas, kebabs, soups, rice dishes and stews – anywhere you want rounded, deep flavour and warmth. We love it mixed with olive oil and rubbed into sliced aubergines before roasting.

Recipe

Baharat Roasted Carrots, Carrot and Coriander Falafel, Hummus

30 Baharat

Za'atar

What is it?

A herbaceous blend typically made with thyme, sesame seeds, sumac, and salt – pleasing, savoury and versatile!

How to use it

Traditionally sprinkled over flatbreads for baking or mixed with olive oil to create a delicious dipping oil. However we love it as a roasting spice for trays of veggies or the best roast chicken you’ll ever eat.

Recipe

Za’atar Langoustines with Garlic Yoghurt

30 Za'atar

Shawarma

What is it?

Originating from Turkey, a crucial spice blend for many Middle Eastern street food dishes – an aromatic, savoury combination of pepper, spice, ginger, garlic and cloves.

How to use it

Combine with yoghurt or oil and marinade chicken or lamb to layer onto skewers, or sprinkle liberally over peppers and onions with lots of olive oil and grill until charred.

Recipe

Lamb Shawarma

30 Shawarma

Harissa

What is it?

Originating from North Africa, Harissa is now used in recipes throughout the Middle East and all over the world. Big on chilli with a little garlic, cumin, coriander and caraway for balance, it is hot but rounded and flavoursome.

How to use it

Traditionally served as a condiment, harissa is now a staple in everything from spicy pasta dishes to tagines and soups to BBQ rubs, and can be used wherever you fancy a bit of heat and spice.

Recipe

Grilled Prawns with Harissa

30 Harissa

Sumac

What is it?

Sumac is a ground spice made from the dried berries of the rhus plant. It is bright, tangy and almost citrus-like, with gently earthy undertones.

How to use it

Stir into salad dressings (you can be quite generous – and let it sit for a while before serving) or season rice, meats, fish and kebabs.

Recipe

Classic Hummus With Sumac

30 Sumac

Aleppo Pepper

What is it?

Named after the Syrian city of Aleppo, this mild chilli has a fruity and slightly tangy flavour that makes it extremely versatile to the cook.

How to use it

Add to olive oil for salad dressings, toss with vegetables for roasting or grilling or use to add gentle heat to meat and fish before roasting.

Recipe

Goat's Cheese & Aleppo Pepper Salad

30 Aleppo Pepper

Urfa Biber

What is it?

A dried chilli originating from the Urfa region of Turkey. It has a smoky, earthy flavour and mild warming heat.

How to use it

It's used in Turkish cuisine to add punch to kebabs, stews, and grilled meats. Also delicious brunchy egg dishes or sprinkled over flatbreads before cooking.