Lentils are a type of legume

In the pantry: Lentils

Given the high protein and fibre content in these legumes, lentils are often a core staple to any vegetarian’s diet. It can be stewed, boiled, or eaten cold mixed in with a salad. In certain cuisines it’s also used for desserts. It is believed these nutritionally good-for-you seeds originate from a plant grown in Asia. But it’s not only used by the Chinese, people in … Continue reading In the pantry: Lentils

In the pantry: Sumac

In the pantry: Sumac

Sumac is the flower of a short shrub grown in many subtropical regions, in particular Africa and North America. Tart in flavour and acidic in nature, Sumac is commonly used in Middle Eastern cuisine sprinkled over in salads or as part of a meat marinade. It is often a substitute for lemon because the tanginess of sumac is not as overpowering. The bonus is that … Continue reading In the pantry: Sumac

In the pantry: Dukkah

On the menu of modern Middle Eastern influenced restaurants, dukkah has been making appearances. The Egyptian spice blend of toasted nuts and seeds and is often served as a dip with bread and olive oil. But it can also be used to sprinkle on top of pasta, roasted vegetables, and even fruit salad. Dukkah can vary from ingredient to ingredient but the most common ones … Continue reading In the pantry: Dukkah

In the pantry: Turmeric

If you Google Turmeric the chances are the search results will most likely show that there are some pretty good health benefits to using it in your cooking. The reason being is because turmeric is part of the ginger family. This is why those, particularly in South Asia and the Middle East, often use it for its slightly hot peppery flavour, and mustard-like aroma. But similar … Continue reading In the pantry: Turmeric