Mediterranean food is beloved around the world, and for good reason. It’s fresh, bright, and deeply flavorful, with a range of cuisines under its umbrella, from Greek to Tunisian to Moroccan, that share more common ground than you might expect. A good bottle of olive oil, a jar of tahini, a tin of harissa: these are the building blocks that show up again and again. Here are 13 Mediterranean pantry staples worth keeping on hand.
1. Olive Oil
Credit: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Stephanie Hunter
This healthy oil is one of the backbones of Mediterranean cooking and has been used for thousands of years. Use it as the fat in your cooking or as a finishing oil for pasta dishes, dips, and salads.
2. Ghee (Clarified Butter)
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Also known as samna/samneh, ghee has been used in cooking and baking for centuries. This concentrated butter has a more intense, slightly nutty flavor and adds a deep richness to cookies, pastries, meat stews, and rice.
3. Canned Tomatoes
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This staple is often the base of pasta sauces, stews, and casseroles like ratatouille and moussaka, and even breakfast dishes like shakshuka.
Related: A Basic Guide to Canned Tomato Products
4. Ras El Hanout
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This vibrant Moroccan spice mix means “head of the shop” or “top shelf” in Arabic. With a combination of cinnamon, cumin, ginger, turmeric, cardamom, and more, it adds complexity to stews, roasts, and meatballs.
5. Za’atar
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Sprinkle this dry herb, spice, and sesame seed mix onto cheese, flatbreads, salads, and dips, or simply enjoy it with some bread and olive oil.
Related: What Is Za’atar and How Do You Use It?
6. Garlic
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Pungent fresh garlic is ubiquitous in Mediterranean cuisine. Use it in marinades for meat and fish, roast it whole and add to dips, or sauté it to create a flavorful base for stews and sauces.
7. Pomegranate Molasses
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This tangy syrup is popular in Middle Eastern dishes like muhammara—a red pepper and walnut dip—or as a dressing for salads like fattoush. Its sour flavor cuts through rich dishes. Use it to make a vinaigrette, as a meat or vegetable glaze, or even in iced teas.
Related: What Is Pomegranate Molasses?
8. Harissa
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This spicy red chile paste originates in Tunisia but is used all over North Africa. With background flavors of garlic, cumin, lemon, olive oil, and other warm spices, this paste is tangy and mildly spicy and goes well with grilled meats and vegetables, and in soups or dips. In American grocery stores, you can find it with various levels of heat, from mild to hot, and as a paste or sauce.
9. Cheese
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While enjoyed in moderation, cheeses are a mainstay ingredient. Sprinkle salads or stuff pastry with strong and salty cheeses such as goat cheese (chèvre), feta, or Bulgarian sirene. Or enjoy mellow and creamy cheeses like burrata or labneh alongside bread and fresh vegetables.
10. Olives
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Briny and unctuous, olives are a pantry staple. Popular varieties include Niçoise, Beldi, Kalamata, and Castelvetrano. Most commonly eaten in salads, tagines, and pasta dishes, they can also be enjoyed as an aperitivo snack.
11. Tahini
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A paste made from ground sesame seeds, tahini is used in many sauces, dressings, and dips, such as hummus and baba ganoush. Whisk it with lemon juice, vinegar, and salt to transform it into a creamy, nutty sauce to serve with grilled meat, fish, or wraps. In North Africa it’s common to serve bread spread with tahini and honey or molasses to little kids.
12. Ground Sumac
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A tart berry—from the same family as cashew nuts—is dried and ground into this crimson-colored spice. With a lemony flavor, it works well with chicken and is often sprinkled on salads.
Related: What Is Sumac?
13. Citrus
Credit: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Stephanie Hunter
Zest and juice of lemons, limes, oranges, pomelos, and more bring brightness to salads, cakes, preserves, marinades, vegetables, soups, fish, and meat.
Read the original article on Allrecipes