Middle Eastern Cuisine in Britain

!±8± Middle Eastern Cuisine in Britain

In his west London kitchen, British chef, Stevie Parle is cooking up a Middle Eastern feast. He's making tahini, a Middle Eastern dip made of ground sesame seeds, traditionally eaten with bread and often a side accompaniment of meat and salad. Recipes of Parle's Dock Kitchen restaurant are featuring on menus in Britain. They are also appearing in newspapers and magazines, to show the general public methods of using exotic Middle Eastern ingredients like the herb, zaatar. Mr. Parle spent some time in Lebanon, and now imports grains such as Freekah, a green wheat kernel, from the south of the country, aside traveling the world in search for new recipes. According to food lovers in London, Middle Eastern ingredients will only continue growing in popularity in Britain, while other restaurants will emerge by following Mr. Parle's lead in recreating flavors of that region. Speakers: Briton James Walters, an owner of Arabica Food and Spice Company Stevie Parle, British Chef By: Ikram Al Yacoub Al Arabiya with Agencies

Middle Eastern Cuisine in Britain

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Zaatar Potato Salad

!±8± Zaatar Potato Salad

Recipe: delectableplanet.com Za'atar, a spice blend of oregano, thyme, sumac, sesame seeds and salt, adds a distinct Middle Eastern flavor to this variation on potato salad.

Zaatar Potato Salad

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Delicate and Sweet Marjoram

!±8± Delicate and Sweet Marjoram

People all over the world value marjoram as a culinary herb for its delicately sweet, pleasant flavor. For centuries, cooks in many regions from a wide variety of cultures have used this herb (which is closely related to oregano) to season all sorts of meat, stews, vegetables and breads.

In France, this herb is one of the main ingredients in the famous mix of herbs, Herbes de Provence. In the Arab world, marjoram is the main ingredient in the herbal mix and condiment Za'atar. In ancient Greece, physicians touted this herb for its medicinal purposes as well-they applied it internally and externally to help conditions such as narcotic poisons, convulsions and dropsy. Furthermore, ancient Greeks believed that if marjoram grew on a grave, it meant happiness for the departed person in the afterlife.

Often, because it is a close relative of marjoram, people use oregano as a replacement herb in recipes. While marjoram is sweeter in flavor than oregano, Greek food, Italian food and American food benefit from the flavor that oregano imparts into them almost as much as from its sweeter cousin. Other foods that benefit from the flavor of this ancient herb include roasted chicken, lamb, roast beef, sausage, pork, fish, stuffing, bread salad dressing and chowders. Egypt is the principal source for nearly all of the marjoram imported into the United States.

If you want to purchase some of the finest marjoram on the market, you should visit a specialty spice retailer, such as A1 Spice World at A1SpiceWorld.com. There, you will be able to find all of the finest herbs available on the market at great prices.

Delicate and Sweet Marjoram

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