Other Spices

Fenugreek

A staple in Yemenite cuisine with origins in India, fenugreek has a bitterness that helps cut through the richness of other foods. Its gelatinous quality gives the condiment chilbeh its unique texture, and lends slick body and sheen to amba.

Turmeric

I love dried turmeric’s sunny hue and dusky, earthy flavor accents. I add it to soups and stews to deepen both flavor and color.

Dried Persian Limes

Sour, funky, citrusy, and smoky, the flavor of dried limes, known here as limon parsi, and limu omani in Arabic, is unmistakable. Though traditionally used in Persian soups and stews, I spread the wealth by pulverizing them in a spice blender for a seasoning I use on my Sour Lime and Pomegranate Chicken Wings. They come in both black and white versions (see photo, right); their color depends on the fresh variety (sometimes actually lemons) and drying method.

Nigella Seeds

Though they look like sesame seeds from afar, a closer inspection reveals tiny black bits with rough edges. Traditionally used to top many breads like Yemenite kubaneh, they taste mildly like onions and garlic, so think twice before substituting them for black sesame seeds in a dessert.

Sumac

Ground from the beautiful fuchsia-hued berry of the same name, sumac, has a tanginess reminiscent of sour citrus. Arab and Israeli chefs, particularly in the Galilee region in Northern Israel, find multiple uses for its pleasing pucker, from soups and kebabs to a colorful flourish on my dips and spreads.

A Few Other Notes

Salt

Kosher salt, named for its original use—koshering meat—is my standard salt throughout this book. I prefer Diamond and have designed my recipes to use it. If you use Morton, cut the amount in half wherever it is called for.

Yeast

The two types of yeast commonly used in Israel are fresh, which come in little cubes you crumble or as instant-dry (rapid-rise) yeast that doesn’t need to be “activated” like the active dry yeast common in the United States. Since it’s easy to find in the U.S. and very reliable, I use instant (also referred to as rapid-rise or quick-rise) yeast in all my baking recipes. I like to buy the yeast in a jar and keep it in the freezer, where it lasts for at least a year.

Vegetables

I chose to keep this book light on vegetable weights. In cases where it’s important, I specify a weight.

Flour

I use unbleached all-purpose flour as my basic go-to for all baking recipes. If you like to weigh your flour, use 130 grams (4.6 ounces) per cup as your guide. I measure my flour using the simple scoop-and-level method: Scoop out of the bag using a tablespoon and shake it into your measuring cup, being sure not to pack it down. Keep scooping and shaking until the measuring cup is slightly overflowing. Then use a knife to “level” the measuring cup.