What are some common herbs used in arabic cooking?!
Answers: My boyfriend's mom is Arabic(Palastinian) and I want to make her an herb garden for her kitchen. Any help would be appreciated because I am soooo clueless!
Palestinian cuisine (Arabic: ?????? ?????????) consists of foods from or commonly eaten by the indigenous people of historical Palestine, which includes Palestinians living both the Palestinian territories and present-day Israel. Palestinian cuisine is most similar to other Levantine cuisines, including Lebanese, Syrian, and Western Jordanian. Palestinian foods are also very similar to other eastern Mediterranean foods, such as Greek and Turkish cuisines. In the Galilee and the northern parts of Samaria the foods are similar if not identical to Lebanese and Syrian cuisine. However in the West Bank, the Wadi Ara region, the Gaza Strip and Jerusalem the population has a cooking style of their own involved in roasting various meats, baking flat breads and cooking thick yogurt-like pastes from goat milk
Herbs and spices: mint and thyme (often in a mix called za'atar) are widely and almost universally used; spices are used much less than the Indian cuisine but the amount and types generally varies from region to reagion. Some of the included herbs and spices are sesame, curry powder, saffron, turmeric, garlic, cumin, cinnamon.
Za'atar (Arabic ???? , Hebrew ????, Armenian ??????) is a mixture of spices originating in the Middle East. The Arabic term za'atar refers to any of various local herbs of the mint family, including marjoram, oregano and thyme. Alternate spellings include zaatar, zatar, zattar or zahatar.
Green za'atar mixture is traditionally composed of dried thyme (Thymus vulgaris), toasted white sesame seeds, and salt. Some sources also include savory, hyssop, oregano, cumin, and fennel seed. Red za'atar is made with dried thyme with sumac.
In Lebanon, there is a belief that this particular spice mixture makes the mind alert and the body strong. For this reason, children are encouraged to eat a za'atar sandwich for breakfast before an exam. The mixture is popular in Turkey, Morocco, Syria, Jordan, Israel and North Africa and is popular within the Armenian diaspora. Palestinians consider za'atar as one of their staple foods. In Israel, za'atar is frequently sprinkled on hummus or served with olive oil as a spread.
Ras el hanout (Arabic:??? ???????) is a popular blend of herbs and spices is used across the Middle East and North Africa. The name means "head of the shop" in Arabic, and refers to a mixture of the best spices a seller has to offer.
There is no set combination of spices that makes up Ras el Hanout, but most versions contain over a dozen spices, including cardamom, mace (spice), nutmeg, cinnamon, and ground chili peppers. Some recipes include over one hundred ingredients, some quite unusual, such as ash berries, chufa, Grains of Paradise, orris root, Monk's pepper, cubebs, dried rosebud. Usually all ingredients are toasted and then ground up together.
Ras el hanout is used in pastilla, the Moroccan squab/young pigeon, and almond pastie, is sometimes rubbed on meats, and stirred into couscous or rice. It is often believed to be an aphrodisiac.
Curry
Middle eastern common herbs & spices are mint, anise, marjoram, mustard, garlic, cardamom and cloves, chile and cinnamon, sumac, za’atar & cumin.
Turmeric or saffron , mahlab, poppy seeds , myrtle leaf, rur leaves, sesame seeds, coriander
Arabian cuisine today is the result of a combination of richly diverse cuisines, spanning the Arab world from Iraq to Morocco and incorporating Lebanese, Egyptian and others. It has also been influenced to a degree by the cuisines of India, Turkey, Berber and others.
Herbs and spices include: mint and thyme (often in a mix called za'atar) are widely and almost universally used; spices are used much less than the Indian cuisine but the amount and types generally varies from region to reagion. Some of the included herbs and spices are sesame, curry powder, saffron, turmeric, garlic, cumin, cinnamon.
the major one is coriander, curry garam marsla
Thyme, Cilantro, Fennel , Peppermint, Basil, Cumin, Parsley, Nigella Sativa, Coriander.....