What's my favorite part of starting anything big or small? The first step! My grandfather made big moves in my family. He wore many hats in business and decided to be a spice merchant. One day, after he saved money to buy what he needed, he placed his inventory aboard a ship, and… watched it sink within moments. What would you do if all you saved, sacrificed, and poured every cent into literally sank?
He moved his family elsewhere. Soon afterward, he got back on his feet and gained momentum in other ventures. Having learned his lesson, he never again revived his spice market business. He’d realized that not every life experience proves fruitful, and he could enjoy spices without being in business with them.
As a child, I enjoyed it when my folks cooked with flavorful spices. I loved how their fragrant mixtures filled the house and made way for big smiles and full bellies. I'm sure a particular spiced scent reminds you of home. Cinnamon? Nutmeg? Curry?
When I cook for friends and family, I love to see their faces when they arrive at my door. The smells from the kitchen invite them in; their busy forks and knives clang on their plates, and the lack of talking signals that they enjoy every bite. I have learned so much in the culinary industry and would love to share that with you! So, enjoy my blog “bit by bite”.
Let's begin with the flavor profile of Middle Eastern cooking in Lebanon. Here you will find there's lots of lemon juice, olive oil, garlic, cumin, coriander, all-spice, sumac, cinnamon, mint, nutmeg, cardamom, anise, caraway, saffron, and chili peppers. Several couscous dishes, rice pilafs, yogurt sauces, vegetable-rich salads, and tomato-based stews feature many of these spice blends. Plant-based meals are a favorite without meat or with very little of it, usually lamb or chicken.
Several regions of the Mediterranean share similar dishes. They differ in spice, sweetness, sourness, or vegetable selection. For instance, the pastry chefs of the Middle East make baklava with pistachios and sugary syrup infused with rose or orange blossom water. Greek pastry chefs make baklava with pecans, cinnamon, and honey. Greece has moussaka (a vegetable-like lasagna with bechamel sauce), and Italy has lasagna. Several dishes from the Middle East to Africa are heavily spiced, giving off heat to warm your insides and leave a lasting impression.
Different countries' spices are an asset to food, making it a memorable experience. You can open doors to a different flavor profile with a touch of nutmeg, a dash of heat, and a sour component. But remember that spices are powerful ingredients — They can accentuate or destroy the dish. Taste along the way and savor the beauty they bring to your plate!