The cooking of Lebanon, Syria, Jordan and Palestine, with the Gulf sharing much of its pantry, is our fourth platform. Its ingredients are few, intense and durable.
Sesame everywhere
Tahini is the foundation of hummus, baba ganoush and tarator, and the single ingredient that most decides how those dishes taste. It also appears in za'atar.
Sour from fruit and berries
Sumac, ground berries, and pomegranate molasses, reduced juice, provide acidity where other cuisines use vinegar.
The mezze table
Many small dishes eaten together, vegetables and pulses at the centre, grilled meat alongside, flatbread with everything.
Where to start
Hummus with good tahini, fattoush with sumac and pomegranate molasses, manakish with za'atar, and muhammara with Aleppo pepper. The glossary covers each.
