Grains and Starches
Bulgur Wheat 
Bulgur wheat, a quick-cooking form of whole wheat is a frequent ingredient in Lebanese cuisine. There are four distinct grind sizes, and I most often use #1 (fine) and #2 (medium). Bulgur is available in Middle Eastern markets and also from a variety of companies including Bob’s Red Mill (found in Whole Foods) and on Amazon.com.
Canning and Pickling Salt Used for many of my pickles, this coarse salt is available at many larger grocery stores (Morton’s has a version) and on amazon.com.
Chickpeas (Garbanzo Beans) I prefer to use dried chickpeas over canned chickpeas in my recipes—the flavor (no canned taste) and texture are much better, there is no salt added in the dried version, and there are fewer preservatives. Dried chickpeas are widely available in grocery stores, Middle Eastern stores, and on amazon.com.
Farina Farina, or fark, is a cereal grain made from semolina. Make sure not to get the quick-cooking version. It can be found in many grocery stores, Middle Eastern stores, and on amazon.com.
Freekeh Freekeh is fire-roasted baby wheat. It is a Middle Eastern ancient grain found at Middle Eastern and Mediterranean specialty food stores and on amazon.com. I love the slightly smoky flavor and toothsome texture.
Moghrabieh These large grains, also known as “Lebanese couscous,” are slightly toothsome and often cooked with broth or stock. They can be found on amazon.com and in Middle Eastern Specialty Stores.
Pardina Lentils These brownish-green lentils are my favorite variety to use, and are slightly smaller than other lentils. They are very affordable, and can be purchased on amazon.com and at many grocery and specialty stores.
Phyllo Dough and Shredded Phyllo Dough Kataifi This flaky, paper-thin pastry can be found in the frozen foods aisle in packages of sheets. The shredded version, “kataifi,” can be found on amazon.com—I recommend the Apollo brand.
Semolina Not to be confused with “semolina flour,” this is the coarse-cut grain of yellow durum wheat and can be found in Middle Eastern stores or on amazon.com.
Vermicelli Noodle Nests Vermicelli noodles, particularly broken into pieces, are a very common component in Lebanese rice dishes. You can find them in the Asian or pasta sections of grocery stores, or on amazon.com.
Spices, Spreads, and Condiments
Aleppo Pepper This moderately hot, slightly fruity spice is used in many of my recipes, and is sold at many specialty stores, grocery stores, and online at penzeys.com and amazon.com.
Hot Pepper–Infused Olive Oil While spicy olive oil is easy to make yourself (simply infuse hot peppers in extra-virgin oil for 2 to 3 weeks), it’s also widely available in gourmet, specialty stores and at amazon.com.
Mahlab (St Lucie Cherry Spice) Made from cherry pits, this aromatic spice is used both in sweet and savory dishes. It can be found in some specialty stores and at penzeys.com and amazon.com.
Mastic This resin from the mastic tree is neither a spice nor an herb, but has a fresh, piney taste and scent. It can be found in some specialty stores and at amazon.com.
Nigella Seeds These pungent black seeds are often used in Indian and other Middle Eastern cuisines. They can be found at specialty grocery stores, Indian and Middle Eastern stores, penzeys.com, and amazon.com.
Orange Blossom Water Distilled from bitter-orange blossoms, this delicate item is used in many of my desserts, sometimes alone and sometimes in a syrup. It can be found at Middle Eastern specialty stores and on amazon.com.
Pomegranate Molasses This sweet, tangy condiment known as Dibis Rahman in Arabic is used in a number of recipes including dressings, sauces, and meat dishes. Pomegranate molasses is available in Middle Eastern markets, specialty stores, and on amazon.com and worldmarket.com.
Rose Water This highly fragrant flavored water is used in many Middle Eastern and Indian desserts, and also as a skin product. It can be found in Middle Eastern and Indian specialty stores and on amazon.com. Make sure to purchase the variety made for cooking!
Sumac Spice Sumac is one of my most frequently used spices, and has a tangy lemony flavor. Ground sumac is sold in Middle Eastern stores, some grocery stores, and at penzeys.com, thespicehouse.com, and on amazon.com.
Tahini (Sesame Seed paste) Nutty and creamy, tahini is a common ingredient in many Middle Eastern cuisines, and is used widely in Lebanese dishes. Tahini is sold in many grocery stores nationwide, Middle Eastern stores, and on amazon.com. Tahini is best out of a bottle, not a can, and there should be a clear separation between the oil at the top and the paste below.
Vegetables and Fruits
Coosa Squash This light green, thin-skinned summer squash is native to Lebanon and used throughout our cuisine. Whether stuffed, sautéed, or grilled, it’s one of my favorites because of its tender texture and sweet flavor. It is often sold at farmers’ markets, certain grocery stores, and farm stands and is harvested in the summer months.
Eggplants Sicilian • This variety of eggplant is small, round, and generally a mixture of white and light purple. Smooth and silky, with a high-glossy sheen, this thin skinned eggplant with small seeds that are minimal, can be found in many farmers’ markets and select grocery stores. I love its sweet flavor and smooth, silky texture. Italian • The regular variety of small eggplant found in grocery stores is the Italian eggplant, long, and dark purple. Make sure to select eggplants that do not have darkened or bruised skin. Indian • The Indian eggplant variety looks like a rounder, very tiny version of Italian eggplant, with dark purplish skin and a slightly oblong shape. You can find Indian eggplant at farmers’ markets or select grocery stores.
Fresh Grape Leaves In my recipes, I always use fresh grape leaves, as opposed to the jarred, preserved version. Fresh grape leaves are often at Middle Eastern and Greek stores, but if you cannot find the fresh ones, you can use the jarred leaves.
Fresh Olives For my Zaytoun (cracked, cured olives), I start with fresh olives, which can be a bit tricky to find. Fresh olives are generally harvested between September and November, and can be found online at greatolives.com and chaffinfamilyorchards.com, among others.
Long Hot Peppers Available in both bright green and red colors, although more commonly green, these are the long, spicy peppers that are often cured in Italian cuisine. You can find these spicy peppers in many grocery stores and farmers’ markets.
Sweet Hot Peppers These peppers are generally smaller and rounder than other hot peppers and add a sweet yet spicy kick to dishes. Please purchase the fresh variety, if you can, which are available in many grocery stores and farmers’ markets.
Persian Cucumbers These smaller (4 to 6 inches long, on average) cucumbers have smooth, thin skin, are mostly seedless, and sweeter than many of their larger counterparts. They are the only variety of cucumber I use. They are available in many grocery stores nationwide. If you cannot find them, an English cucumber can often suffice.
Purslane This edible succulent, often considered a weed, is one of my favorite ingredients in salads and other cold dishes. Extremely healthy, it can be found in farmers’ markets and some specialty stores. If you can’t find purslane, feel free to substitute watercress or spinach.
Quince Similar in appearance to a pear, this bright yellow fruit can be found in the fall months at specialty grocery stores and farmers’ markets. Inedible when raw, it becomes sweet and tender when stewed in liquid.
Additional Ingredients
Arak Arak is the national liquor of Lebanon, and is made with grapes and flavored with anise. Arak is available at many liquor stores and online at zeetequila.com.
Rennet Rennet is a product packed with enzymes to aid with cheese making. Available at cheesemaking.com and kalustyans.com.
Kitchen Equipment
Arabic Rolling Pin The Arabic rolling pin is much thinner than the Western version and is often carved with designs or initials. I sell my Julie Taboulie Arabic Rolling pins online at JulieTaboulie.com.
Maamoul Mold This wooden cookie mold is used to create shapes in my Maamoul pastries. I have designed my own version, and it is available at JulieTaboulie.com.
Mortar and Pestle Known as a jidan in Arabic, this piece of equipment consisting of a ceramic or marble bowl (mortar) with a club-like object has been used in kitchens since ancient times. I use the jidan constantly, for crushing spices, and most often grinding garlic into a smooth paste. Mortar and pestles are widely available at kitchen stores and online, including amazon.com, williamssonoma.com, and bedbathandbeyond.com.
Zucchini Corer In my stuffed coosa squash recipes, I use this tool to remove the inside flesh. It is widely available in many cooking stores and home stores and at amazon.com.