A Lebanese dish of bulghur mixed with chopped parsley, tomatoes, mint, onion, olive oil, and lemon juice
A Moroccan cuisine; a braised stew, with infinite variations, named for the earthenware pot with a conical lid in which it is cooked and served; also spelled tagine.
A paste of crushed raw sesame seeds used as the basis of many Arab dishes such as Halvah, Hummus, and Baba Ghanoush.
A creamy Turkish sauce of ground nuts and bread crumbs, flavored with garlic and lemon juice or vinegar, usually served with seafood or vegetables; many variations;
Thyme is the leaf of a low-growing shrub in the mint family called Thymus vulgaris. Its tiny grayish-green leaves rarely are greater than one-fourth inch long.
Afghani cooking, a mix of pickled vegetables, often served with pilau and always with bread.
Turmeric comes from the root of Curcuma longa, a leafy plant in the ginger family. The root, or rhizome, has a tough brown skin and bright orange flesh.