How to Stock Your Pantry for Middle Eastern Cooking

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

Difficulty: Easy

Instructions

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
• Lemons

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.

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on 8/8/2006 You'll also want to get a small jar of garam masala (a blend of spices much loved and used in Northern Indian cookery), green cardamom pods (or powder), pomegranate seeds, mustard seeds, cumin seeds, and have some ghee (doesn't need refrigeration; it's clarified butter) on hand.

on 1/26/2006 Don't forget cracked bulgur wheat for pilaf and your tabbouleh (taboli) salad. The best recipe I've found - 2 cups wheat, 1/4 cup lemon juice, 2 tablespoon vegetable oil, 2 tablespoon extra virgin olive oil, 1/4 teaspoon pepper, 1/4 teaspoon cumin, salt to taste, 2 cups minced parsley, 2 diced fresh tomatoes, 1 diced cucumber. Soak wheat in lemon juice, 1 cup water, oil and spices for an hour. Then add the other ingredients and toss together. Stir it ever so often. It is best served the next day. Very delicious and healthy - my teenagers love it!

on 1/26/2006 I have never been able to find Tahini. In Texas, there is a great rack of spices in small cellophane bags, "Fiesta" brand. I buy the sesame seeds in the little bags - not only are they about half price but just the right amount for cooking and then some. Just add sesame seeds instead of tahini and use a food processor. Grind for a little longer and you have a great nutty flavored hummus. I also only use extra virgin olive oil. To give it a southwest, smoky kick, try a little canned chipotle.

on 11/22/2005 Don't have time to make a whole batch of hummus? Buy Hungry Sultan shelf-stable hummus. You can keep it around for when you need it. It comes in a package with water crackers and a spoon. It's great for kids lunches or taking to the office.

on 11/22/2005 Chickpeas are the same as garbanzos, and the canned versions stocked in American supermarkets tend to be labeled "garbanzo," not "chickpea." They may also be called "ceci beans" (the Italian name for them).