7.2 Mediterranean and Middle Eastern aromatics

Mediterranean and Middle Eastern cuisines are known for their vibrant flavors and aromatic profiles. Herbs like parsley, mint, and dill, along with spices such as cumin, coriander, and cinnamon, form the foundation of these culinary traditions.

Saffron, za'atar, and sumac play significant roles in regional dishes, each contributing unique flavors and cultural importance. From North African tagines to Persian rice dishes, these aromatics create distinct flavor profiles that define the diverse cuisines of the region.

Essential Mediterranean and Middle Eastern Aromatics

Essential herbs and spices

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• Herbs
  • Parsley
    • Comes in flat-leaf and curly varieties
    • Incorporated into tabbouleh (Levantine parsley salad), salads, and used as a garnish
  • Mint
    • Frequently used to flavor teas, salads, and yogurt sauces (tzatziki)
  • Dill
    • Can be used fresh or dried
    • Adds flavor to dips (Greek tzatziki), salads, and fish dishes
  • Cilantro
    • Integral to many North African and Middle Eastern dishes like Moroccan tagines and Egyptian falafel
• Spices
  • Cumin
    • Used in ground or whole seed form
    • Lends earthy flavor to meat dishes, stews (Moroccan tagines), and spice blends (Lebanese seven spice)
  • Coriander
    • Both the seeds and leaves (cilantro) are utilized in various dishes across the region
  • Cinnamon
    • Adds warmth and depth to sweet pastries (baklava) and savory dishes like Moroccan tagines
  • Paprika
    • Contributes vibrant red color and mild heat to dips like hummus and grilled kebabs
  • Cardamom
    • Green and black varieties are used to flavor coffee (Arabic coffee), tea, and desserts (Turkish baklava)
  • Cloves
    • Pungent spice used in spice blends (baharat) and to flavor meat dishes and rice (Persian rice)

Cultural significance of aromatics

• Saffron
  • Made from the delicate stigmas of the crocus flower
  • Valued for its unique aroma, flavor, and ability to impart a golden hue
  • Featured in iconic rice dishes like Persian tahdig and Spanish paella
  • Represents wealth and prestige due to its labor-intensive harvesting process and high cost
• Za'atar
  • Versatile spice blend combining herbs (thyme, oregano, marjoram), sesame seeds, and sumac
  • Used to season meats, vegetables, and flatbreads (manakish)
  • Often mixed with olive oil and served as a dip alongside bread
  • Holds cultural significance in Levantine countries as a beloved traditional breakfast item
• Sumac
  • Made from the dried and ground berries of the sumac plant
  • Imparts a tart, lemony flavor to enhance dishes
  • Sprinkled over salads (fattoush), kebabs, and creamy dips like hummus
  • Plays a pivotal role in Turkish and Lebanese cuisine as a souring agent

Regional variations in spice use

• North African (Morocco, Tunisia, Algeria)
  • Generous use of robust spices like cumin, coriander, and paprika
  • Known for distinctive spice blends such as ras el hanout (Moroccan) and harissa (Tunisian chili paste)
  • Herbs like cilantro and parsley are prevalent in dishes like Moroccan chermoula sauce
• Levantine (Lebanon, Syria, Jordan, Palestine)
  • Relies heavily on fresh herbs like parsley, mint, and the za'atar spice blend
  • Sumac is a key souring agent in many Levantine dishes
  • Spices like cumin and allspice are used sparingly to enhance rather than overpower
• Turkish
  • Utilizes a balanced mix of herbs and spices, including parsley, dill, cumin, and paprika
  • Sumac and mint are essential components of Turkish cuisine, adding brightness and freshness
  • Warm spices like cinnamon and cloves are used in both sweet (Turkish delight) and savory dishes
• Persian (Iran)
  • Saffron is a defining ingredient, lending its distinct aroma and color to numerous Persian dishes
  • Other prominent spices include cardamom, cinnamon, and turmeric, often combined in advieh spice mix
  • Fresh herbs like parsley, dill, and mint are generously used to add vibrant flavors

Aromatics in flavor profiles

• Herbs
  • Tabbouleh (Levantine): Parsley is the star ingredient, providing a fresh, herbaceous backbone to the salad
  • Dolma (Turkish): Dill is used to delicately flavor rice-stuffed grape leaves, imparting a subtle anise-like taste
• Spices
  • Tagines (North African): Cumin, coriander, and cinnamon work in harmony to create the warm, complex flavors synonymous with these slow-cooked stews
  • Advieh (Persian): This fragrant spice blend, featuring cinnamon, cardamom, and rose petals, adds depth and aroma to rice dishes (tachin) and hearty stews (khoresh)
• Saffron
  • Bouillabaisse (French): Saffron lends its distinct aroma and golden color to elevate this classic Provençal seafood stew
  • Tahdig (Persian): Saffron is used to flavor and color the prized crispy bottom layer of Persian steamed rice
• Za'atar
  • Manakish (Levantine): A popular flatbread topped with za'atar and olive oil, showcasing the blend's tangy, herbal, and nutty notes
• Sumac
  • Fattoush (Levantine): Sumac adds a bright, tart, and lemony flavor to this bread salad, balancing the other fresh ingredients
  • Kabab (Turkish): Grilled meats are sprinkled with sumac before serving for a pop of acidity that complements the smoky flavors