Herbs and Flavourings Rocket (jarjeer) This plant has a pungent aromatic flavour and is widely used as the green leaf component in salads in the Middle East. A popular choice is whole rocket leaves mixed with sliced tomatoes, white onion, sliced fresh mushrooms, walnuts and feta cheese, and covered with a balsamic vinegar and olive oil dressing.
Lemongrass Slender green stems with a pungent lemon scent. Peel off the outer sheath, cut into pieces and use with fish and Thai dishes. Lemongrass grows well in large pots in Qatar. Lime leaves Kaffir lime leaves add a distinctive taste to Thai dishes and oriental stir-fries. Wash and fry whole. They also freeze well.
Basil (raihan) The glossy green leaves have a rich and slightly flowery taste and are often used in moderation to flavour salads. Cilantro (cozbara) This type of coriander is grown for its large leaves and is particularly good chopped with lime or lemon juice as flavouring for any fish dish.
Rocket
Curry leaves (kadipatha) These leaves come from a small bush and, as their name suggests, are used both fresh and dried in curries. Dill (shabat) Well known in the West as flavouring for pickled cucumbers, it can also be added to hot mezze (Arabic starters) like broad beans (see Legumes).
Curry leaves
Fenugreek (hilbah, methi) These smooth rounded leaves are used in fish and meat dishes, partly because they absorb the strong smell. They have a slightly bitter taste and can be used in salads as an alternative to spinach.
Fenugreek
Flat-leafed parsley (baqdoonis) Similar in taste to the curly variety, it is easily confused with coriander so if you are uncertain, always crush a leaf and smell it to release the aroma. One of the most widely used herbs in the Arab world, it is a main ingredient in tabbouleh, a cold mezze of finely chopped tomatoes, spring onions, and parsley mixed with cracked bulgar wheat with a black pepper, lemon and olive oil dressing.
Thyme
Thyme (zaatar) Purchase fresh if you can for the delicious flavour it brings to fatayer (baked pastries), either plain or filled with cheese. Use only a little, as the fresh herb is very pungent. Try the famous Palestinian pastries of dried zaatar, sumac, sesame seeds and olive oil or purchase ready mixed, spread on pita bread and toast.
Chilli
Chilli Both red and green varieties are hot so use sparingly, either whole or chopped, as they add some zing to your savoury dishes.
Lemongrass © m a r h a ba
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Dining Guide
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