Spices are an important part of Middle Eastern cooking.
Middle Eastern food varies from country to country and region to region, as the food of the Gulf has many distinctions from the food of the Maghrib, which refers to the western portion of Northern Africa. However, all Middle Eastern regions share a love of spices, which can be sweet or savory but are always full-flavored.
Cumin
Cumin is considered the "King of Middle Eastern Spices." Native to the Nile River Valley, its use is widespread through all regions and cultures of the Middle East. For instance, in Morocco it is a signature ingredient in meat and vegetable stews called tagines. Other North African countries use it to flavor merguez sausages, couscous and hummus, a mashed chick pea and tahini spread.
Rose
According to Adrian Bridgwater in an article written for the Herb Companion, if cumin is king, rose is queen. Used sparingly, rose water offers a subtle yet distinct flavor in sweet and savory dishes. The popular jellied candy Turkish Delight, or Lokum in Arabic, is flavored primarily with rose water. In addition, rose water is used to give a subtle floral flavor to machboos, which is similar to Indian biryani, a curried rice dish with vegetables and sometimes meat.
Za'atar
Za'atar is a spice mixture that is distinctively Middle Eastern and a new taste to many Westerners. It is pronounced with a guttural Arabic "'ayn," which is also a new sound to many Westerners. The mixture is comprised of sumac, thyme and sesame seeds and can be used to flavor meats, salads or vegetables, though it is most often used in baked breads. Za'atar is commonly mixed with olive oil and spread on fresh baked bread, but it can also be spread on dough and baked.
Cardamom
Coffee is a staple in Middle Eastern culture, and what makes the Middle Eastern version distinct, particularly in the Gulf region, is its cardamom flavoring. A 1997 article in Saudi Aramco World claimed that if it weren't for 's love of cardamom in its coffee, Coban, a coffee-producing town in Guatemala, might go bankrupt. In fact, Saudi Arabia is the top consumer of cardamom in the world. It is a sweet, aromatic flavoring that is also used to flavor rice dishes.
Sumac
Sumac is derived from the dried berries of the Rhus coriaria bush found throughout the Mediterranean and Middle East. It is distantly related to the poison sumac, or poison ivy, of North America but is safe to consume. When dried and ground, the berries produce a reddish-purple powder that is commonly used with salt to give food a tart bite. For instance, sumac is often sprinkled over rice kebab or used as a primary flavor in salads.
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