Pantry & Traditions

Lavashak لواشک is an Iranian sour and salty or sweet fruit leather, a thin, firm and dried layer of fruit puree or a mix of different fruit purees such as plums, apricots, or pomegranates. Lavashak is an ancient Iranian snack that dates back thousands of years. Lavashak (Persian Fruit Leather) Makes: 2–3 large sheets Ingredients * 1.2 kg ripe plums, pitted * 1.4 kg ripe apricots, pitted * 500 ml water * Juice of 1 lemon * 2 tsp fine salt, or to taste Method Wash the plums and

Dalaar — Salty Persian Herb Paste Ingredients * 60 g fresh coriander (stems included) * 20 g fresh basil leaves * 30 g fresh mint leaves * 20 g salt Method Remove the mint and basil leaves from their stems. The coriander stems can be used. Wash the herbs thoroughly and spread them on a clean kitchen towel to drain and dry slightly. Add the coriander, mint, basil and salt to a food processor. Blend until a thick, vibrant green paste forms. Your delicious Dalaar is now ready! T

Nabat (also known as nabāt or rock sugar) is a traditional crystallized sugar made from slowly cooled sugar syrup. It forms large, beautiful crystals that are typically clear or golden in color and are often grown on a string or stick. Popular across regions like Iran, Afghanistan, and Pakistan, nabat is most commonly enjoyed with tea. As the crystals dissolve slowly, they add a gentle sweetness and a unique texture to the drinking experience. Stirred into hot tea for natural

Jiben u Basal is a simple traditional dish commonly eaten for breakfast in Iraq, especially during the cold winter months. It is made by slowly boiling onions until they become soft and sweet, then adding braided cheese that melts into the broth. The result is a warm, comforting, and lightly savory meal that is often enjoyed with fresh bread like pita or Samon Jiben u Basal (Onion & Cheese breakfast Dish) Ingredients: • 4 small onions • 1.5 liters of water • 150 g braided che

Chalaleh Badam refers to young, unripe green almonds harvested early in the spring, before the inner shell fully hardens. At this stage, the almond is soft and entirely edible — including its light green, velvety outer skin. Inside, the kernel is delicate and slightly jelly-like, offering a unique texture and a refreshing, tangy flavor. A beloved seasonal delicacy in Iraqi and Persian cuisine, Chalaleh Badoom is often enjoyed •⁠ ⁠Fresh with a sprinkle of salt •⁠ ⁠Paired wit

Silan (date syrup) is a thick, sweet syrup made from cooked and pressed dates. It’s a traditional Middle Eastern sweetener with a rich, caramel-like flavor and a texture similar to honey or molasses.It is a natural, unrefined alternative to sugar or honey, often used in both sweet and savory dishes. Silan (Date Syrup) Ingredients • 1 kg Zehdi dates or Medjool dates • ~1.5 liters hot water Instructions Remove the pits from the dates and place them in a large bowl. Pour about 1

Sumac is a deep red, tangy spice made from the dried and ground berries of the Rhus coriaria shrub, which grows widely across the Mediterranean, the Middle East, and parts of North Africa. Sumac has a bright, lemony acidity with subtle fruity notes. Unlike vinegar or citrus juice, its sourness is dry and slightly earthy, without added moisture. It adds freshness without overpowering other flavors. Sumac is widely used in Middle Eastern and Mediterranean cooking. It is often:

Alaj Mai علچ ماي or Arabic gum is a natural resin harvested from acacia trees, valued for its purity, versatility, and bad breath. It has been used for centuries in food, medicine, and traditional remedies. Known for its mild taste and excellent solubility, Arabic gum supports digestion, gut health, and is widely used as a natural stabilizer in drinks, sweets, and herbal preparations. Pure, plant-based, and time-tested, it’s a simple ingredient with powerful benefits.

Za’atar is a popular Middle Eastern spice blend made from dried herbs—such as thyme, oregano, and marjoram—combined with toasted sesame seeds, tangy sumac, and often a touch of salt. The name za’atar also refers to the wild herb itself (a type of hyssop), but in everyday cooking it most commonly describes the aromatic spice mix. Widely used as a seasoning or mixed with olive oil for dipping bread, za’atar adds a warm, earthy, and citrusy flavor to many dishes. Common uses inc

Khirret (Typha pollen) | خرّيط A rare traditional delicacy from the marshes of southern Iraq, Khirret is made from cattail pollen harvested in early summer. The pollen is sun-dried, then steamed into a soft, fudge-like confection. Traditionally, Khirret was prepared purely from steamed cattail pollen, without any added sweeteners. In more recent times, sugar or date syrup has been mixed in. Eaten for thousands of years, Khirret holds special significance among Baghdadi Jews,

Esfand (Persian: اسفند) — also known as wild rue, Syrian rue, or by its scientific name Peganum harmala — is a sacred plant widely used across the Middle East and Central Asia for spiritual cleansing and protection. A Traditional Cleansing Ritual.When burned, the small brown seeds release a strong, earthy, smoky aroma. This practice, known as “dodane esfand” (دود کردن اسفند), is believed to ward off the evil eye, jealousy, and negative energy. Esfand is commonly burned: Aft

Barhi dates are a round, soft variety originally from Iraq, prized for their rich caramel-like sweetness and creamy texture. Unlike most dates, they can be eaten fresh when still yellow and crisp, or fully ripe when they turn brown, soft, and melt-in-your-mouth.

Fresh pistachios are a seasonal delicacy, harvested before they are fully dried. They have a soft, slightly sweet flavor and a tender texture compared to the crunchy dried nuts. Pistachios originate from the Middle East and Central Asia, with their earliest cultivation traced back thousands of years to Iran and Afghanistan. Today, Iran is still one of the top producers, along with the United States (especially California), Turkey, and Syria.

Gojeh Sabz (also spelled Gozeh Sabz) refers to unripe Persian green plums, cherished in Iranian cuisine for their crisp texture and tart flavor. These small, round fruits are typically enjoyed fresh with a sprinkle of salt, offering a refreshing snack that evokes childhood memories for many Iranians .  Beyond being a seasonal treat, Gojeh Sabz plays a vital role in Persian cooking. It’s a key ingredient in dishes like Khoresh-e Gojeh Sabz, a lamb and herb stew where the plum

Heleeq is a traditional Iraqi Jewish Harosset made from rich date syrup (Milan) mixed with ground walnuts. Served during Passover, often enjoyed on matzah or lettuce. Heleeq is a simple yet meaningful part of the Seder table. Heleeq - Iraqi Harosset A traditional Passover spread Ingredients: • 400g date syrup (silan) • 150g finely ground walnuts Instructions: In a medium bowl, pour in the date syrup. Add the ground walnuts and mix thoroughly until well combined and smooth.

Kamma’a Truffle refers to a desert truffle found in parts of the Middle East, particularly in Iraq. The name Kamma’a (also known as Kama’a) is used for a type of wild desert truffle that grows in the arid regions and is highly prized for its unique flavor and texture. These truffles are not true truffles like those found in temperate regions, but they belong to the same family of fungi. They grow underground and are harvested primarily after rainfalls in desert areas. Kamma’a

Saffron is a highly valued spice derived from the dried stigmas (female reproductive parts) of the Crocus sativus flower. It has a rich golden-yellow color, a unique aroma, and a distinct, slightly bitter taste. Saffron is primarily used in cooking, especially in Middle Eastern, Indian, and Mediterranean cuisines, to flavor and color dishes like rice, soups, and desserts. Saffron is known for being one of the most expensive spices in the world, primarily due to the labor-inte

Sour orange, also known as naranj (نارَنْج) in Arabic, is a variety of bitter orange with a distinct sour and tangy flavor. It is smaller and more round than sweet oranges and has a thick, rough skin that ranges in color from bright orange to yellow when ripe. The fruit’s flesh is highly acidic and not typically consumed raw due to its intense sourness, though it is often used in cooking, juices, marmalades, and certain cocktails. Sour orange is particularly popular in Middle

Quince also known as Hewa is a fragrant yellow fruit that resembles a cross between an apple and a pear. It has a hard tart flesh that is typically not eaten raw due to its astringency. However when cooked quince becomes soft and develops a sweet floral flavor. It is often used in jams,jellies,pies and stews or paired with meats in savory dishes particularly in Mediterranean and Middle Eastern cuisine.