How to Stock Your Pantry for Middle Eastern Cooking

Hungry for hummus? Stock your pantry so you're prepared for any Middle Eastern craving.

Instructions

Difficulty: Easy

Things You’ll Need:

• Couscouses
• Feta And Goat Cheeses
• Lemons
• Lentils And Beans
• Olive (not Virgin) Oil
• Olives And Raisins
• Onions And Garlic
• Tahina
• Yogurt

1. Keep lentils (green, red or brown) and canned beans (garbanzos, brown and lima) handy for quick soups and dips.
2. Always have garlic, onions and olive oil around. They are useful in every Middle Eastern dish.
3. Refrigerate goat cheese and feta as well as other dairy products such as yogurt. You'll want them for dips, salads and sauces.
4. Stock your spice rack with turmeric, cumin, paprika, chili powder, mustard seeds, ground ginger, curry powder, cinnamon and salt and pepper. Appropriate spices are essential for creating the perfect balance of flavors.
5. Buy tahina (a paste made from sesame seeds and found in most whole food stores and some supermarkets). It's the secret ingredient in hummus and baba ganoush.
6. Store olives of all sorts and raisins. They are perfect for snacking, garnishes and extra flavor.
7. Have lots of couscous in your pantry. It's a staple grain in many dishes.
8. Keep lemons around for their zest and juice.
9. Grow or buy fresh parsley and cilantro, eggplant, cucumber, bell peppers, chiles, tomatoes and spinach. These are the standard vegetables in all Middle Eastern cooking.

Tips & Warnings

• For a quick hummus, puree one can of garbanzo beans (drained and rinsed) with 1/4 c. tahina, the juice of one lemon, 1/2 tsp. salt, and 2 tbsp. olive oil. For a spicier version, add 1 clove minced garlic, 1/2 tsp. ground cumin, and 1/2 tsp. ground coriander. Garnish with a drizzle of olive oil, a few sprigs of chopped cilantro and a sprinkle of cayenne or paprika. To lower the fat, use water instead of oil.
• For a quick Greek salad, mix one peeled, seeded, and diced cucumber with 2 diced tomatoes, a handful of kalamata olives, and 1/4 c. cubed feta cheese. Dress with olive oil, lemon juice, and salt and pepper.