Middle Eastern Pantry Essentials: What to Buy and How to Use It

A few Middle Eastern pantry essentials make everyday meals easier. These seven staples are especially common in Levantine cooking, though ingredients and recipes vary across the region.

Tahini

Buy plain sesame paste. Blend it into hummus, or whisk with lemon juice, garlic and water for a sauce to serve with falafel or grilled meat.

Za’atar

Choose a herb blend with sesame and sumac; recipes vary. Mix with olive oil for flatbread, or serve with bread for dipping.

Sumac

Buy ground sumac for a tart, citrus-like flavor. Sprinkle it over sliced onions, add it to fattoush dressing, or use it in a chicken marinade.

Bulgur

Check the grind before buying: fine bulgur suits tabbouleh and kibbeh; coarse bulgur works well in pilafs. Follow the recipe or packet for preparation.

Chickpeas

Canned chickpeas are handy for quick hummus and salads. Dried chickpeas suit batch cooking; soak and cook them according to your recipe before using.

Extra-virgin olive oil

Keep a bottle for dressings, dipping bread and finishing hummus. Pair with za’atar for an easy snack or lunch alongside vegetables and flatbread.

Pomegranate molasses

Buy the thick, tangy pomegranate condiment used in muhammara and fattoush dressings. Start with a little and taste as you go; sweetness varies between brands.

Start small

Begin with chickpeas, tahini, olive oil and za’atar, then add ingredients for the dishes you plan to cook. Follow package storage instructions after opening.

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