WHENEVER PEOPLE TRY MY FOOD, I ALWAYS FIND THEY ARE MOST fascinated by the lingering tastes of the sauces and spices, often asking, “What’s in that?” We have a few master sauces that are absolutely essential to cooking the Lebanese way: garlicky Toum, Tahini Sauce, and yogurt sauce, Khyar b Laban. Unlike European sauces, which are often made from cream and butter, Lebanese sauces are mostly based around nuts and seeds, garlic, fresh herbs, lemon juice, and olive oil. Spices are used subtly, with a light and delicate hand. Warm, earthy, and exotic, our spice blends are used to build flavor in dishes, not overpower them. Although we do use some hot spices like cayenne and Aleppo pepper, these are used for finishing dishes and adding a little kick at the end. Here are some of our most famous spices and seasoning staples that you should have on hand. Pickles are an important part of the seasonal way of life in Lebanon. In the summer months, we preserve and pickle fresh foods harvested at their peak to enjoy throughout the colder, less fertile months. Once you try the crunchy, slightly acidic homemade version, you’ll never go back. Kabis Lefet (Pickled Turnips with Beet and Garlic) are always served with Falafel, and you absolutely must try Kabis Batenjen (Pickled Stuffed Baby Eggplant)—you’ll see eggplant in a whole new way!

SALSAT, BHARAT & KABIS

sauces, spices & pickles