Savory

This chapter is for those who like their food highly seasoned but not necessarily spicy hot. With their briny tang and strong herbal tones, the flavors covered here represent the cooler side of the Middle Eastern flavor spectrum. Mint, in particular, lifts every dish it appears in with an unexpected pop of interest yet contributes no heat (or fat!). Middle Easterners tuck it into sandwiches, blend it into salads, and use it as a ubiquitous garnish.

When fresh herbs are not available, or when a dish needs an earthier herbal note, sesame-enriched za’atar is an all-star. This multipurpose seasoning blend is favored from Israel to Iran and appears as an ingredient in marinades, braises, and baked goods as well as a finishing touch straight from the jar. You’ll soon find it’s a workhorse in your kitchen as well, providing verdant herbal flavor all year long. And nigella, actually a seed, has a unique, hard-to-define flavor that quietly lifts sauces, dressings, and baked goods with its cool, herbal presence.