Middle East and North Africa: Pantry and Common Ingredients

Middle Eastern cuisine itself breaks down into several subcategories, among those are the cooking traditions of the Levant, Egypt, the Arabian peninsula, the Maghreb, Iran and Israel. Ingredients common to most of these cuisines are honey, herbs, parsley, mint, sesame seeds, eggplant, tomatoes, rice, bulgur wheat, couscous, chicken, pigeon, lentils, chickpeas, dried fruit, figs and dates. Pork is avoided and beef is rare. Here is a list of foods commonly eaten in the Middle East and North Africa. Use it to stock your own home with the essentials of the Middle Eastern kitchen.

• Cuisines
• Ingredients
• Forum

The Middle Eastern Pantry

Breads and Grains

• Barley, Bulgur, Couscous, Filo, Kataifi, Pasta, Rice, Semolina, Wheat

Vegetables and Beans

• Cabbage, Carrots, Eggplant, Garlic, Grape Leaves, Green Beans, Okra, Onions, Olives, Peppers, Spinach, Tomatoes, Zucchini
• Chickpeas, Favas, Lentils, Split Peas

Fruits, Nuts and Seeds

• Dates, Figs, Grapes, Lemons, Limes, Oranges, Pomegranates, Quince, Raisins
• Almonds, Pinenuts, Pistachios, Sesame Seeds, Walnuts

Meats, Poultry and Fish

• Beef, Camel, Goat, Lamb
• Chicken, Pigeon
• Mackerel, Mussels

Eggs and Dairy

• Eggs, Cheese, Yogurt

Sauces, Condiments & Oils

• Tahini
• Harissa, Honey, Orange Flower Water, Rose Water, Zattar
• Olive Oil

Spices and Herbs

• Cardamom, Cinnamon, Cloves, Coriander, Cumin, Red Pepper, Sumac
• Cilantro, Dill, Mint, Parsley, Thyme

Beverages

• Coffee, Tea