
Qatari Biryani Masala
This masala is specific to Qatar. MAKES: ABOUT 1½ CUPS (150 G) INGREDIENTS: ¼ cup (12 g) coriander seeds 1 tablespoon whole cloves 1½

This masala is specific to Qatar. MAKES: ABOUT 1½ CUPS (150 G) INGREDIENTS: ¼ cup (12 g) coriander seeds 1 tablespoon whole cloves 1½

This masala recipe is used specifically in biryanis. MAKES ABOUT 1 CUP (100 G) INGREDIENTS: 2 tablespoons coriander seeds 1 tablespoon black cumin seeds

Baklava is a flaky pastry made out of layers of wafer—thin dough. They come in many different shapes and with all kinds of fillings. If

Garam masala is the spice mix Indians, Pakistanis, and Bangladeshis use in their cooking. There are many different garam masalas. In fact, most cooks keep

This is an ancient dessert that is served “to the poor and rich alike,” both in Egypt and at the hotel buffets around the Arab

Kammouneh (meaning “made with cumin”) or tahwicheh (meaning “foraged”) is more of an herb and spice mixture than just a spice mixture. It is specific

Ashta can also be made into a type of pudding that you can cook yourself. MAKES: 6-8 portions INGREDIENTS: 6 Cups (1⅖ l) milk

This is a Lebanese/Syrian mixture that varies slightly from one spice merchant to another, or from one butcher to another—many like to make their own—and

Since it is difficult to come by ashta, you can make your own. But it requires time and patience. MAKES: ⅖ Cup INGREDIENTS: 2½

Serve the last third of the pancakes open with the filling visible. In Lebanon, fresh ashta, a kind of clotted cream, is usually used for


