This is a listing of popular recipe spices, seasonals and ingredients to help you better understand the recipes offered by Ziyad Brothers Importing
Anise Seeds
This annual, aromatic plant does not propagate in the wild, it is grown from seed. It thrives in nourishing, permeable ground in a sunny location. The fruit, or seed, is greenish-gray, and nearly oval in shape.
Before the seeds are ripe, the whole plant is hung to dry. Then, the small seeds are knocked off and dried. Anise seeds have a sweet perfume and a strong taste similar to that of licorice.
The seeds are used in Mediterranean recipes to enhance the flavor of everything. Indians use Anis seeds to enhance the flavor of soups and fish. In Italy and Germany they are added to bread and to strong gingerbread dough.
Return to Ingredient's Menu
Bulghur, bulgar
Bulgur, Bulghar, and Cracked Wheat
Bulgar (Bulgur, Bulghar) is commonly found in Arab and Middle Eastern cuisine. Bulgar is wheat kernels that have been steamed, dried, and crushed. It is not exactly the same as cracked wheat, which is simply a wheat kernel broken into fragments without being cooked, but the two are often confused and used interchangabley.
Bulgar is slightly chewy but still tender. It's excellent in salads or stews, and serves as one of the main ingredients in the Middle Eastern salad.
Similar, but different. Both come in various grinds (Fine, medium, coarse and whole).
Bulgar is often confused with cracked wheat. The only difference is that Bulghar is whole wheat kernels that have been pre-boiled, dried, and ground to various sizes.
Cracked Wheat is often uncooked.
This is used in many recipes, including Tabouli salad. You soak the Cracked Wheat to soften it for the salad.
Bulgar is often used as an alternative to rice, noodles or as a cous cous variety. It can often be used as a supplement to add body and taste to soup, salads, as a mix in pilaf and rice, and also as a supplement mixed in diced meat recipes.
Bulgar is high in dietary fibers and carbohydrates, low in fat, rich in natural Vitamins such as B, Iron, Phosphorus and Manganese.
Return to Ingredient's Menu
Capers
Capers are pickled flower buds of a bush that grows throughout the Mediterranean.
They are used as a garnish in salads, with smoked fish, and with many other Mediterranean dishes.
Their distinctive flavor emerges only after the buds are pickled with salt and vinegar.
The best and most expensive capers are the smallest ones. As they get bigger, they get softer and less concentrated in flavor.
Return to Ingredient's Menu
Chickpeas/Garbanzo Beans
Chickpeas or garbanzo beans (also called Indian pea, ceci bean, bengal gram, chana, kadale kaalu, sanaga pappu, shimbra, Kadala) are nutritious and a common ingredient in several Mediterranean and Middle Eastern foods. You can purchase the beans in a can, pre-cooked, or uncooked in bags. It is an edible legume. They are low in fat and mostly polyunsaturated.
They are often pureed and mixed with Tahini and othe ringredients to create the very popular hummus dip. And, they are often added to rice and cooked with the rice. Sometimes, they are boiled and mixed with diced onions and/or other vegetables and served as an alternative to rice, pasta or coucous.
There are many ways to enjoy Chickpeas or Garbanzo Beans.
For more information on Garbanzo beans and their use as an ingredient in Hummus, visit Wild garden Hummus Dip web site at www.WildGarden.biz
Return to Ingredient's Menu
Cracked Wheat
similar to bulgar, bulghar, bulgur
Cracked Wheat is commonly found in Arab and Middle Eastern cuisine. It is similar to Bulgar (Bulgur, Bulghar) which is a wheat kernel steamed, dried, and crushed. Cracked Wheat is simply a wheat kernel broken into fragments without being cooked, but the two are often confused and used interchangabley.
Bulgar is slightly chewy but still tender. It's excellent in salads or stews, and serves as one of the main ingredients in the Middle Eastern salad Cracked Wheat
Similar, but different. Both come in various grinds (Fine, medium, coarse and whole).
Bulgar is often confused with cracked wheat. The only difference is that Bulghar is whole wheat kernels that have been pre-boiled, dried, and ground to various sizes.
Cracked Wheat is often uncooked.
This is used in many recipes, including Tabouli salad. You soak the Cracked Wheat to soften it for the salad.
Bulgar is often used as an alternative to rice, noodles or as a cous cous variety.
Bulgar is high in dietary fibers and carbohydrates, low in fat, rich in natural Vitamins such as B, Iron, Phosphorus and Manganese.
Cracked wheat comes in fine, medium and course sizes.
Return to Ingredient's Menu
Cumin
Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30-50 cm (1-2 ft) tall and is harvested by hand.
It comes in powder or unground seeds.
Return to Ingredient's Menu
Dried Lima Beans
Lima Beans make a great supplement to many dishes including lamb, ox tail and other boiled meat dishes.
Usually, you will find Dried Lima Beans in a bag. Prepare them in this way:
Place beans in large saucepan. Add water to cover by about 3 inches. Then, bring to boil.
Once the water boils, remove from heat, cover and let stand 2 hours. Drain. Now, the beans are ready to be added as an ingredient and cooked with your meal.
Check out our Ox Tail Lima Bean meal, popular in the Middle East.
Return to Ingredient's Menu
Freekeh (Freekah, wheat)
Freekah is a fire roasted wheat that retains a high content of dietary fober, protein, vitamins and minerals. Usually used as a side dish, or as an ingredient in a tossed salad or soup to add punch. (Must always be washed and then inspected as Freekah often has small foreign materials that are removed before prepartion.)
Return to Ingredient's Menu
Green Cardamon
The name cardamom (or cardamon) is used for herbs within two genera of the ginger family Zingiberaceae, namely Elettaria and Amomum.
Both varieties take the form of a small seedpod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds.
Elettaria pods are light green in color, while Amomum pods are larger and dark brown.
Cardamom comes in the form of a small seedpod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds.
Cardamom has a strong, unique taste, with an intensely aromatic fragrance. It is a common ingredient in Indian cooking, and is often used in baking. One of the most expensive spices by weight, little is needed to impart the flavor.
For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1½ teaspoons of ground cardamom. Cardamom is also available in seed form and ground.
Return to Ingredient's Menu
Jameed
100 percent sheep yogurt. Available through Ziyad Brothers Importing ready to prepare and serve. www.Ziyad.com Jameed is often used as a sauce with chicken, lamb, beef or any meat including ox tails. Once themeat is cooked, empty the Jameed yogurt package into the bowl and boil, usually 1 cup of Jameed per 1.5 cups of meat. Add water to dilute to taste preference.
Return to Ingredient's Menu
Lima Beans
Under construction
Return to Ingredient's Menu
Lupini Legumes beans
Under construction
Return to Ingredient's Menu
Maftoul or Couscous
Maftoul or couscous is not just a popular Mediterranean dish, it is also a food ingredient.
Maftoul or couscous is a small, round Arabian pasta. It is purchased similarly to other pastas and is often the base for major Mediterranean meals. They are usually about 1 mm in diameter before cooking and, like all pasta, enlarge slightly when boiled.
The couscous pasta granules are made from ground semolina or barley.
Return to Ingredient's Menu
Mulukhiyya (Malukhiya, Molokiya)
bitter herb used to create a sauce for rice and other meals including Chicken. Molokiya
Arabic name for Mallow-Leaves which are the leaves from the plant Corchorus, a herb in the larger family of the mont often termed jute.
The green vegetable is a well known part of the Middle-Eastern, mainly Egyptian cuisine and also known by some Far East oriental dishes as well such as Japan, it is a rather bitter herb with a natural thickening agent. The main ingredient of a popular Arab World dish by the same name. Malukhiyah is prepared in a few ways: the original is the Egyptian or Arab World style in which the mallow leaves are very finely chopped, with ingredients such as garlic and coriander added giving it a characteristic aromatic and tasty feature, or the Syrian, Palestinian and Jordanian style in which the mallow leaves are left whole. Malukhiyah Stew is served with rice, but is mostly enjoyed with Chicken (Chicken and Mallow-Leaves Stew is a well known dish in Syria, Jordan, Palestine, Israel, Egypt.
Malukhiyah has been known as a popular food in Egypt since the time of the Pharoahs, and later spread to countries in throughout the Fertile Crescent.
Many Egyptians consider Malukhiyah to be the national dish along with ful medames or Fuwl Mudammas and Kushari.
In the Druze religion, consumption of Malukhiyah is discouraged, as its founder, al-Hakim bi-Amr Allah, forbade it during his reign.
Return to Ingredient's Menu
Orange Blossom Water
A flavoring, spice for meat, side dishes and even desserts that substitutes for the taste of salt
Orange Blossom water is used as a flavoring for food dishes, especially as a substitute for salt while offering a hint of a citrus taste. It's popular with lamb and meat dishes, and also salads and some fruit desserts.
Return to Ingredient's Menu
Pomegranate Sauce
Used as a topping to add a bitter sweet taste to main dishes, such as meats, vegetables and also on some deserts or even salad.
Return to Ingredient's Menu
Pomegranate Syrup
A food ingredient similar to molasses with with a sweet and slightly bitter pomegranate taste used in recipes for breads, desserts, pancakes and other sweets.
Return to Ingredient's Menu
Rose Water
A substitute for water or liquids that offers a slightly bitter taste.
A liquid ingredient used to give some recipes a slightly bitter taste, or a "punch"
Return to Ingredient's Menu
Tahini
A sesame seed paste used as an ingredient in many Mediterranean recipes including tabouli, hummus and more.
Tahini is a paste made from crushed/pureed sesame seeds. It is often food in a jar (or can) and is mixed with olive oil to change the consistency, per preference.
NOTE: Tahini has no meat or dairy products in it and is basically like Olive Oil. You can keep it indefinitely (re-sealed after being opened). It does not need to be in a refrigerator but should be placed in a cool, dry food storage area. It should last until it is consumed once it is opened, if re-sealed properly with the jar lid.
Return to Ingredient's Menu
