This earthy mix of thyme, sumac, sesame, and salt is basically edible nostalgia
From hearty soups to silky stews, lentils bring both comfort and nutrition. Red or brown, they’re always hanging out on the pantry shelf.
Made from sesame seeds, this creamy paste goes into hummus, sauces, and even desserts
Image Courtesy: Canva
Image Courtesy: Canva
This syrup adds a zing to fattoush, kebabs, and dips.
Arabic homes usually stock at least two varieties of rice for kabsa, maqluba and more.
Image Courtesy: Canva
Whether it’s drizzled on labneh, used in salads, or poured over za’atar.
Image Courtesy: Canva
Every Arab pantry has a can (or five) of chickpeas ready to turn into hummus, stews, or crunchy snacks.
Image Courtesy: Canva
This heady mix of spices (think cumin, cinnamon, and coriander) is always ready to sprinkle on labneh or any rice dishes for that perfect end.
Sprinkle a little magic and turn any basic bite into a culinary passport stamp.