The Science of Spice

Middle East 25

The Middle East’s most famous export, traditional

Lebanese mezze, can be found across the Levantine

region, often resulting in fierce disputes over origin:

hummus, for example, which is steadfastly claimed

by both Israel and Lebanon. The country’s cooks

deploy spices liberally, whether on their own or

in the ubiquitous seven-spice baharat, a staple

in every kitchen for use in mezzes, marinades,

soups, and stews.

LOCAL SPICE BLEND

Taklia

A versatile, savoury blend usually added

to soups and stews just before serving.

Sautéed squash

and potatoes with

poached egg and zhug. Signature

Coriander, cinnamon, black

pepper, allspice, clove,

ginger, nutmeg

A baharat blend of these

seven spices is used to

flavour beef and lamb

dishes, such as kibbeh beef

croquettes, kafta skewers,

and stuffed vegetables.

Supporting

Garlic, sumac, paprika, cumin,

cardamom, sesame, fenugreek

Lebanon’s spectrum of warm,

nutty, earthy, and sour spices

adds depth to meats and

salads. Cardamom brings

a distinctive sweetness to

tea and sweets.

Supplementary

Saffron, turmeric, caraway, anise

The sweet-toothed

Lebanese are particularly

fond of dishes spiced with

aniseed flavours; meghli

rice pudding or sfouf tea

cake are especially popular.

al

lsp

ice

gin

ger

nu

tmeg

3 cloves garlic, peeled and sliced

2 tbsp olive oil

1 tsp ground coriander

a good pinch of cayenne

(^1) ⁄ 2 tsp sea salt
Fry the garlic gently in the oil, then when it is
fragrant but not coloured, pour it into a mortar with
the coriander, cayenne, and salt, and grind to a paste.
LEBANON
Bright | Warm | Aniseedy
“
This volatile heartland of
the eastern Mediterranean
punches way above its weight
in its spectrum of spices.
”
SPICE
PALETTE
LOCAL SPICE BLEND
Zhug
This bright, intensely spicy
chilli paste is the national
condiment of Israel.
1 tsp cardamom seeds
1 tsp coriander seeds
1 tsp cumin seeds
2 green chillies, chopped
2 garlic cloves, chopped
1 large bunch coriander, chopped
1 large bunch flat-leaf parsley,
chopped
2 tbsp olive oil
salt and pepper, to taste
juice of^1 ⁄ 2 lemon
Toast the dry spices in a frying pan
over medium heat, then grind.
Pound to a paste with the chillies and
garlic. Combine with the herbs and
1 tbsp oil. Season and set aside for
10 minutes. Stir in the lemon juice
and loosen with more olive oil.
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