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This lemony, sweet spice is a cornerstone of many Middle Eastern recipes and the base for Za'atar, a common spice mix that includes thyme and sesame sseds

Updated Sep 12, 2006

Couscous Pot

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This couscoussier is a traditional steaming utensil from Morroco. You steam the couscous grain in the upper chamber while your meat or veggies cook in the lower part. Ingenious!

Updated Aug 22, 2006

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Couscous

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Description

A basic grain for most Middle Eastern dishes. Great for soaking up the spicy juices of your tagine.

Updated Aug 22, 2006

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Halawa bi Festok (Pistachio Halawa)

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Description

A sweet candy made from ground sesame seeds, sugar or honey, butter and in this case, pistachios. Interesting dessert--good for crumbling over ice cream.

Updated Aug 22, 2006

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From the website www.maroque.co.uk:

Tagine is the Moroccan word that refers to both the unique glazed earthenware vessel with a distinctive conical lid and also the food prepared in it.

Traditionally used by nomads as portable ovens over charcoal braziers for making stews, usually containing meat, the tagine is used for both cooking and serving, but care should be taken to protect your table when using the tagine as a serving dish as the base will be very hot. (via seantimberlake)

Updated Nov 17, 2006

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Preserved Lemons

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3 people recommended this item

Description

Use in any Middle Eastern or Morrocan dish, especially couscous or roasted chicken.

Updated Aug 22, 2006

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Harrissa in Tube

2 people recommended this item

Description

Harissa (pronounced huh-REE-suh) is a Tunisian chile paste often used as a meat rub or a condiment. It's smoky, slightly sweet and spicy flavor adds punch to Tunisian couscous, fish dishes, or in soups or stews. Recipes vary, but it often includes smoked chili peppers, coriander, garlic, cumin, and sometimes tomatos. (via Erin's Kitchen)

Updated Aug 22, 2006