Make sure your kitchen is stocked with these essential ingredients.
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15 May 2013 - 11:38 AM  UPDATED 6 Sep 2013 - 9:31 AM

Ashta

Ashta is a form of clotted cream made by skimming boiling milk. Used in many Lebanese sweets, especially nuraset or ladies arms and Rose of Damascus.

Baharat

Baharat is a spice blend of paprika, pepper, cumin, cassia, cloves, coriander seed, cardamo and nutmeg.

Basturma

Air-dried beef coated with spices, usually sliced finely and similar to pastrami.

Chickpeas

Chickpeas are used in many Lebanese dishes including hummus, falafel and balila (cumin-spiced chickpeas).

Fattoush

Fattoush is a salad of tomato, cucumber, parsley, mint and toasted bread. Typically it’s a good way of using up stale bread.

Falafel

Falafel is a fried ball or patty usually made with chickpeas, coriander and spices.

Labneh

Labneh is a type of cheese made from draining the moisture from yoghurt.

Manoush

Manoush is a Lebanese pizza served as a breakfast dish. Thin pizza base topped Za'atar mixed with olive oil and baked. Then topped with tomato, mint, onion and seedless black olives.

Mezza

Mezza is the Lebanese version of antipasto. Small snack sized portions may include labneh, sausages, fattoush, tabbouleh, hummus and baba ganoush.

Nuts

Nuts are usually served to guests as well as being used in cooking, with walnuts, almonds and pine nuts being the most popular.

Sumac

Sumac is a ground and dried berry with a salty lemon flavour.

Tahini

Tahini is a sesame seed paste.

Yoghurt

Yoghurt or labna is a plain natural yoghurt.

Za'atar

Za'atar is a mix of thyme, roasted sesame seeds, sumac and salt. Mix za'atar with a little olive oil and serve as a dip or spread on flat bread.