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. For use as a condiment, Thyme leaves are dried then chopped, or ground.


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. Ground Tumeric comes from fingers which extend from the root. It is boiled or steamed and then dried, and ground.


A Lebanese dish of bulghur mixed with chopped parsley, tomatoes, mint, onion, olive oil and lemon juice, proportions varying; eaten as a salad scooped up with lettuce leaves.


A paste of crushed raw sesame seeds used as the basis of many Arab dishes such as Halvah, Hummus, and Baba Ghanoush.


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 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; a similar sauce is made in Syria and Lebanon.


An Afghan cooking, a mix of pickled vegetables, often served with pilau and always with bread.
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