Middle Eastern flavours are both moreish and versatile and continue to influence global dishes, as cooks draw from the cuisines of Turkey, Lebanon, Israel, Syria, Palestine, Iran, Iraq and more. We take a look at the key elements and how they are being used across menus right now.
Mezze
This key feature of Middle-Eastern cuisine is a vibrant spread of salads, breads, dips, pickles, cheeses and more. Especially with the continuing popularity of `picky bits’ and grazing boards, you’ll find at the very least some elements of this cuisine on most small plate menus.
Herb & Spice Blends
We’re talking za’atar (a herb blend with thyme, sesame seeds, and sumac), dukkah (an Egyptian mix of nuts, seeds, and spices) and harissa (a fiery Tunisian chili paste with garlic, olive oil, and spices). This trio offers a powerhouse of flavours that are increasingly being used to add depth to a whole host of cuisines and dishes.
Dips
An important part of any mezze platter, dips are created using a variety of pulses and vegetables, such as chick peas (hummus), fava beans (ful medames), beets (beet borani), spinach (masdesfenaj), aubergine (baba ganoush), walnut and red pepper (muhammara) and many more
Condiments
Sauces like toum (garlic sauce), amba (pickled mango hot sauce) and zhug (herbaceous hot sauce) can elevate dishes to new heights and are great flavours to play with on everyday meals such as pizzas, sandwiches and fries.
Fusion Flavours
And the idea of fusion doesn’t end at sauces, as there is a treasure trove of Middle-Eastern ingredients which are being used across global cuisine in new and exciting ways. From sumac, preserved lemon, saffron and tahini to pomegranate molasses and pistachio, these flavours are influencing our dishes in unexpected ways. Think chocolate brownies swirled with halva and tahini, Eton Mess layered with rose water meringues and cardamom cream or roast chicken marinated in preserved lemon.
