Middle Eastern Sauce
A Middle Eastern sauce is tahini, pomegranate molasses, sumac, harissa, garlic-yogurt. Each is a distinct seasoning and a complete idea. The kitchen is built around them.
Featured middle eastern sauce recipes
- Pomegranate molasses, scratch — Fatima Saadeh · Ramallah, Palestine · Fatima: pomegranate juice reduced for hours. Sour-sweet, syrupy, on everything.
- Tahini sauce, lemon-garlic — Iris · Beirut, Lebanon · Tahini, lemon, garlic, water — whisk until creamy. For falafel, fish, vegetables.
- Toum, Lebanese garlic sauce — Samira Aoun · Beirut, Lebanon · Samira: garlic, salt, lemon, oil emulsified into a white cloud. For shawarma, for chicken.
- Za‘atar blend, fresh — Iris · Levant · Wild thyme, sumac, sesame, salt. Mix once a month, use every day.
- Harissa paste — Iris · Tunis, Tunisia · Roasted red chiles, garlic, caraway, coriander, olive oil. The heat that travels across the region.
- Cacık, cucumber-yogurt — Tarek Habib · Istanbul, Turkey · Tarek: yogurt, cucumber, dill, mint, garlic, oil. The cooling sauce.
- Saffron water, brewed — Darius Ahmadi · Tehran, Iran · Darius: ground saffron, hot water, twenty minutes. The base of every saffron application.
- Sumac-onion relish — Iris · Levant · Sliced onion, sumac, lemon, salt. For grilled meats. The bite that wakes up the plate.
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