Spiced

Few traditional Middle Eastern dishes scale the fiery heights of Mexican or Szechuan fare, but that hardly means they lack sizzle. Many are served “warm”—that is, with a hint of heat from spices like cumin, ginger, or saffron. A finishing shake or sprinkle of dried chile flakes or ground harissa spices is second nature for many Middle Eastern cooks. And spicy condiments like zhug, a garlicky blend similar to aioli, or pepper paste might be passed at the table so everyone can turn up the temperature to their own preference. In this chapter you’ll learn all the ways these warming ingredients can be layered and combined to satisfy the desire for heat in new and exciting ways.