I cannot stress enough the importance of spices in our Lebanese cuisine. Our blend of spices is what gives Muncheez the taste that keeps you coming back for more. In this post we will share a few spicy secrets.
There are a lot of spices that we use but here we will share 5 of the important spices we use abundantly in a Lebanese kitchen:
1. Cumin: This dried seed (in the parsley family) has a distinctive bitter flavor and a strong aroma. It is used mainly for meat marinades.
2. Coriander seeds: Coriander is considered both an herb and a spice. Its seeds when ground (don’t buy them ground, they lose their some of their flavor) are mainly used for meat marinades
3. Sumac: Originally in the form of a fruit, this ground spice gives an acidic yet sweet taste. In Lebanese cuisine we use it mainly to garnish our mezze (From fattoush, hommus, etc)
4. Seven Spices (Sabe3 bharat): This is widely used in Lebanese cuisine, and it is a mix that you can buy from some vendors. It has a combination of sweet and sour spices, which makes its use great for marinades!
5. Thyme (Zaatar): A typical staple of the Lebanese cuisine, Thyme comes from a plant. It can be used fresh or dried. Can we used for marinades, flatbreads, and best served with Labneh!
If you have any questions about how to use any Lebanese spices, we would love to help you create unforgettable dishes.
The Muncheez Team!