Herb blend for bread and oil.
how to eat it
Serve & eat
On manakish.
Ratings & notes
Loading…
वहीं सेSame place
More from Lebanon
Arak
The Levant's anise spirit, distilled from grapes, often three times, and aged in clay jars.
from Lebanon · Levant: Lebanon
Hummus
Creamy chickpea and sesame dip claimed by several Levantine countries.
from Lebanon · Levant
Shawarma
Thin slices from a vertical rotisserie, wrapped with toum and pickles.
from Lebanon · Levant
Tabbouleh
Herb salad that is mostly parsley.
from Lebanon
Pita
Puffed pocket flatbread.
from Lebanon · Middle East
Lebanese & Levantine Cuisine
Fresh mezze culture of many small plates.
from Lebanon · Lebanon
मसालेSame shelf
More Spices & Herbs
Turmeric (Haldi)
Earthy, bitter golden root; India grows about 75% of the world's supply. Gives curries their yellow colour.
from India
Cumin (Jeera)
Warm, nutty seed; crackled whole in hot oil (tadka) or roasted and ground.
from India · Rajasthan
Cardamom (Elaichi)
The 'queen of spices': floral and sweet. Black cardamom (badi elaichi) is smoky.
from India · Kerala
Black Pepper (Kali Mirch)
The 'king of spices' and 'black gold', which drew European traders to Kerala.
from India · Malabar coast
Saffron (Kesar)
The world's most expensive spice by weight: about 150,000 flowers for 1 kg.
from Iran · Iran
Cinnamon (Dalchini)
True cinnamon from Sri Lanka is delicate; cassia (common in India) is stronger.
from Sri Lanka