Cumin seeds: Known in Hindi as jeera, having a sweetish
sharpish flavour. Their best aroma comes from using
them freshly ground.
Coriander: This is a fresh strong smelling herb, used
for garnish, flavouring,etc. An east west blend here
shows by the use of parsley in some recipes for that
specific flavour. The dried coriander seeds are used to
make mixtures of masalas, etc.
Burghul wheat or Cracked wheat: This wheat product is
prepared by partly steaming the grain and then crushing
it. This wheat is commercially manufactured and is
available as burgal, or bulgar wheat.It needs to be
soaked for 5-10 minutes in water, then the water being
pressed out, and the residue is added to salads,
tabouli, and many many other dishes. In its dry form
stored in an airtight lightproof container, will keep
for at least 6-8 months.
Orange flower water: This is made from the blossoms of
sweet orange trees, the oil being called neroli. It is
used to flavour pastries, sweets, confectionery, and
even syrups used to pour over pancakes, etc. Another
popular flavouring used is rose water.
Lebanese Dishes's Index
